JALAPEÑO EGG SALAD
Time in the Kitchen: 25 minutes
Servings: 2
6 eggs
1 tablespoon finely chopped chives
1 jalapeño pepper, seeds removed, finely chopped
¼ cup mayonnaise
1 tablespoon lemon juice, or more to taste
For Homemade Mayonnaise:
2 egg yolks
1 teaspoon mustard
1 tablespoon lemon juice, or more to taste
1 cup oil
salt to taste
Slightly spicy jalapeño pepper and bright, tart lemon juice add a lot of flavor to egg salad. Sliced into tiny pieces, the jalapeño's flavor is subtle.
Sliced into larger rings, the pepper leaves more of an impression on the palate.
To make recipes like this easy to whip up, it helps to regularly make condiments like homemade mayonnaise so they're always on hand.
Place eggs in a small pot with enough cold water to cover the eggs completely. Bring to a boil over high heat. As soon as the water begins to
boil, turn off the heat and cover the pot. Let sit for 10 minutes, then transfer eggs to a bowl filled with ice cubes and water. Chill eggs for five minutes
or so, then peel.
If you don't have any homemade mayonnaise on hand, make a batch while the eggs cook.
Chop the eggs into small pieces. Combine in a bowl with the remaining ingredients.
To make Homemade Mayonnaise:
Whisk together egg yolks, mustard and lemon juice. Add oil slowly, continually whisking as you drizzle it in. Whisk until the mayo has a thick
consistency. Season with salt. Homemade mayonnaise will keep for several days in the refrigerator.
Macronutrient Profile (perserving)