Egg Salad Spread
Deviled Eggs on Toast, crackers, celery, or...
Ingredients
- 6 ea Eggs Large or Jumbo
- 1 tbsp Hot Mustard For egg rolls
- 3 tbsp Mayonnaise Good Stuff
- 1 tbsp Relish
- 1 ea Jalapeno Pepper Washed, seeded, diced
- 1 tbsp Sour Cream
- 1/4 tsp Smoked Paprika
- Salt / Pepper To Taste
- 1 tbsp Hot Sauce To Taste
Instructions
- Bring a large pot of water to a boil. ~ 2qt for 6 eggs
- Using a slotted spoon or tongs, gently lower eggs, one at a time, into water. Return to a boil, cover, and reduce heat to medium-low
- Cook for 12 minutes.
- Transfer eggs to ice bath. Let them sit for about 30 to 60 seconds.
- Tap and roll the eggs on the counter. Return cracked eggs to ice bath and let sit 5 minutes.
- Peel eggs under a thin stream of cool running water, or peel while still in ice water.
- Coarsely mince eggs, then transfer to a large bowl.
- Add mayonnaise, dill, mustard, relish, hot sauce, sour cream, jalapeno and paprika.
- Season, Taste, and balance, Add additional hot sauce if desired
- Use as a spread, stuffing, or thin with additional sour cream and use as a dip for crackers.
Notes
I had forgotten just how much I love deviled eggs, now make the preparation easier as I do not fuss over the perfect egg half, total winner.
Now add hot mustard from the Chinese takeaway, and you have quite the kicking sandwich.
After making egg rolls last night and using a prepared mustard mix as a condiment for said, I had a goodly amount of the mix left. So naturally, when I started to assemble my salad, it was added in place of lesser mustard.
Nutrition
Calories: 57kcalCarbohydrates: 1gProtein: 0.4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 8mgSodium: 159mgPotassium: 16mgFiber: 0.2gSugar: 0.2gVitamin A: 75IUVitamin C: 2mgCalcium: 5mgIron: 0.1mg
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