This delicious egg salad is so tasty and filling! Adding pickled jalapenos works great, they bring an extra zesty and slightly punchy touch to the salad. It works amazingly well as a sandwich or as a salad on its own. A favourite of ours that is ready in no time!
Jalapeño Egg Salad
-1 ½ cups finely diced potatoes, cooked and drained
-½ cup celery, finely diced
-¼ cup red onions, finely diced
-¼ cup chives, finely diced
-4 eggs, boiled and diced
-1 fresh jalapeno, finely diced
-2 pickled jalapenos, finely diced
-3 tbsp mayonnaise
-2 tbsp creme fraiche
-1 tbsp American mustard
-1 tsp pickled jalapeno brine
-1 tsp lemon juice
-black pepper and salt to taste
1 In a big bowl mix the mayonnaise, creme fraiche, mustard, pickled jalapeno with the brine, and lemon juice until smooth. Season with plenty of salt and black pepper to taste. Adjust the quantities to taste too.
2 Mix in the cooked potatoes, eggs, red onions, celery, jalapeno and chives.
To Serve
-sourdough bread
-watercress
1 add a layer of watercress to the bread and top with plenty of egg salad. Alternatively, serve over watercress as a lovely creamy salad for a nice lunch.
Are you looking for more vegetarian-friendly and easy meals with a Mexican Twist? Why not try this beautiful Spiced Sweet Potato Soup with Chipotle or a Mexican classic such as Mexican Style Courgette?
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