First Prize Egg Salad Recipe - Cooking Index
First Prize Egg Salad Recipe - Cooking Index
This salad makes great sandwiches. Serve it with a basket of assorted breads — I suggest multigrain, raisin and black — so everyone is satisfied. A large plate of lettuce leaves, sliced tomatoes and sliced avocado adds another nice touch.
Courses: Salads| 10 | Hard-cooked eggs - chopped | |
| 3 | Celery ribs - cut into 1/4" dice | |
| 4 | Scallions (with 2" of green left on) - thinly sliced | |
| 2 teaspoons | 10ml | Finely-minced jalapeño pepper |
| 1 teaspoon | 5ml | Finely-minced garlic |
| 1/2 cup | 73g / 2.6oz | Finely-diced (1/4") red bell pepper |
| 1 cup | 146g / 5.1oz | Coarsely-grated Cheddar cheese |
| 1 cup | 237ml | Mayonnaise - or more if needed |
| 1 tablespoon | 15ml | Fresh lime juice |
| 2 teaspoons | 10ml | Ground cumin |
| 2 teaspoons | 10ml | Chili powder |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Chopped flat-leaf parsley - for garnish |
Place the eggs, celery, scallions, jalapeños, garlic, red bell pepper and cheese in a mixing bowl; toss together with a fork.
Combine the mayonnaise, lime juice, cumin and chili powder in a small bowl.
With a spatula, gently fold the mayonnaise into the egg mixture, adding more mayonnaise if necessary. Season with salt and pepper. Transfer to a serving bowl. Refrigerate, covered, for up to 4 hours. Garnish with parsley before serving.
This recipe yields 10 servings.
Per serving: 290 calories, 3g carbohydrate,10g protein, 27g fat, 230mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 04-18-2004
Average rating:
10 (1 votes)
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