Jalapeño egg salad
- 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
Instructions:
Slightly spicy jalapeño pepper and bright, tart lemon juice add a lot of flavor to egg salad.
- 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.