We took a little trip to Santa Fe a while back. Like Oklahoma Football, I'm sure you've heard me mention just how much I love Santa Fe. I send Mr. Devilish Dish homes for sale from Santa Fe Realtor websites on a daily basis. I don't talk about "if" we move there, I speak in terms of "when." It's free to dream right? Leading up to our trip I think everything I made for dinner had a Southwest flair. Just to get everyone in the mood. We love egg salad sandwiches around here. They are simple, tasty and I always have eggs in the fridge. This is an updated version of egg salad. Heartier, tastier and full of Southwest flavor. With a kick! It was great on toasted bread as a sandwich, but would be lovely on a bed of lettuce leaves as well. If your spouse won't let you move to your favorite place this week, then bring the flavors of your favorite place to your kitchen...
A hearty sandwich filling with the flavors of the Southwest... |
Serve this colorful egg salad on toasted bread or lettuce leaves. |
Creamy, crisp and colorful! |
SPICY SOUTHWEST EGG SALAD
12 hard boiled eggs, cooled and chopped
4 stalks celery, chopped
5 green onions, sliced
2 jalapenos, seeded and minced
1 red bell pepper, diced
1 garlic clove, minced
1 1/2 cup shredded Cheddar cheese
1 cup mayonnaise
juice of 1 lime
2 teaspoons ground cumin
2 teaspoon chili powder
salt and pepper to taste
In a large bowl, combine the eggs, celery, green onions, jalapeno, red bell pepper, garlic and cheese. In a small bowl whisk together mayo, lime juice, cumin and chili powder. Gently fold the mayonnaise mixture into the egg mixture. Add a little at a time, you may not use all of the mayo. You just want the egg salad to come together. Taste and season with salt and pepper if necessary. Transfer to a serving bowl and chill. Use as a sandwich filling on toasted bread, or serve on lettuce leaves as a hearty salad.
Prep Time: Approximately 30 minutes Cook Time: 0 needs to chill
NOTE: This makes a large batch. It can be easily halved if desired.
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