Thursday, April 21, 2011

jalapeño egg salad recipe

This week, I’ve been plowing through my book’s page proofs, making corrections and cuts where needed. Unfortunately, I’m a bit of a perfectionist and when I turn in the proofs next week, I know that I’ll want more time.

But then I saw this Chinese proverb, “Were I to await perfection, my book would never be finished,” and I laughed because this is so true.

So what does this have to do with egg salad? Not a lot, except that it’s spring, which for me always signals a time for fresh beginnings and an opportunity to throw out the old to make room for the new.

That’s how I feel about my book right now—it’s time to send it along to make room for a new project in my life. And yes, eggs are a symbol of rebirth, which is why they’re so closely associated with my favorite spring holiday, Easter.

When I was young, my family and I would spend the week before Easter decorating hard-boiled eggs by dipping them in vinegar and food coloring. Sure, the eggs were fun and festive, but the best thing was having a refrigerator filled with leftover eggs.

Now, I don’t like hard-boiled eggs in too many things—whenever they pop up in meatballs, gravies, or soups, I tend to eat around them. But a plain, unfettered hard-boiled egg is probably the perfect snack—it’s portable, healthy and comes in earth-friendly packaging.

Of course, I tend to embellish and often I’ll take that egg and doctor it up a bit with some mayonnaise, mustard and jalapeños to make a salad. I started doing this back when I was in high school, and it’s been a favorite snack every since. It’s good as a dip with tortilla chips, though it also makes for a fine sandwich, especially with slices of avocado and bacon.

These days, I don’t often decorate eggs at Easter, but I still love hard-boiled eggs. And for the next few days, in between doing rain dances for the dry parts of Texas and finishing editing my proofs, I hoping this jalapeño egg salad will keep me satisfied and energized.

Jalapeño egg salad
6 hard-boiled eggs
1 pickled or fresh jalapeño, seeds and stems removed, diced
1 green onion, finely chopped, green part only (about a tablespoon)
1 teaspoon chopped cilantro
1/4 teaspoon ground cumin
1 tablespoon mayonnaise
2 tablespoons yellow mustard
1 teaspoon lemon juice
Salt, black pepper and cayenne to taste
Bread or tortilla chips for serving

Peel the eggs and then roughly chop. Gently stir in the jalapeño, green onion, ground cumin, mayonnaise, mustard and lemon juice. Add salt, black pepper and cayenne to taste.

Serve either on bread for a sandwich or tortilla chips as a dip.

Yield: about 2 cups

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^kat^ said...

I was just thinking that I needed to turn the six eggs in my fridge into egg salad this weekend. This sounds delicious (and zestier than my normal egg salad)!

Anonymous said...

I think this will be great with a little crumbled cotija in it too. Sometimes you come across a proverb and sometimes the proverb seems to have found you.

Nisrine Merzouki said...

The spike added by the jalapeno must make this potato salad really tasty. I'll have to try it because I think I'd totally love it.

Meister @ The Nervous Cook said...

You must be a mind reader: I've been dreaming about the perfect egg salad for days, just waiting to hit upon the right inspiration.

Jalapeños! Of course! Why didn't I think of that?!

Anonymous said...

I want you to decorate Easter eggs, just for old time sake.

Celeste said...

Hard boiled eggs are just something I can't eat no matter what. I think some jalapeno would really put the devil in deviled eggs, though! ;o)

It will be great to see what you come up with next!!

barbara said...

will be dippin' the eggs, hiding them and hopin' they will be a save item after possible, probable overhandlin'
... but! lisa, you've said you soon after arrival in houston (or 'yewston' as a friend from corpus christi says) you go to your favorite tex mex spot ... can you share? will have to accept if you can't!

Jessica @ bake me away! said...

There's a place called Twin Sisters here in San Antonio that puts jalapeno in their egg salad, and I love it! Hadn't tried to make it that way yet, but will definitely give this recipe a go. Maybe I'll use it for deviled eggs for Easter. :)

Carroline said...

I make my tuna salad spicy, why wouldn't I do that with my egg salad?! Thanks for the idea!

Radman said...

Is this right, only ONE tablespoon mayo? tx.

Anonymous said...

Oh, this DOES sound heavenly! Was getting hungry for egg slad (one of my most favorite things on earth!) and will now add a bit more "zest" to it. Oh, I have been adding some hot pepper butter ( it anyway, but a jalapeno would be just WONDERFUL!!!

Thanks for yet another wonderful idea.


Lisa (Homesick Texan) said...

Kat--The jalapeños do give it a nice bite.

Anon--Yes, it would be fantastic with cotija!

Nisrine--If you love jalapeños, you should totally dig this!

Meister--It's definitely the season!


Celeste--They would be terrific in hard-boiled eggs!

Barbara--There's a place in Cypress called Amelia's that I adore. I also love Ninfa's on Navigation.

Jessica--It would be great with deviled eggs!


Radman--Yep--only 1 tablespoon. Though feel free to add more if you want it creamier.

sonna said...

Just started following your blog!? I can't wait! I was just wishing for a book from you. When can I get in line?

Rhiannon said...

My Opa introduced me to the Jalapenos in everything you wouldn't have thought of before theory and it promptly led to potato salad. However, I would not have thought to put mustard and cilantro in! yum!

ps- Your cookbook is going to be fab, I mean your site is already beautiful so it stands to reason the book will be stellar!

Lisa (Homesick Texan) said...

Pete--Hot pepper butter sounds wonderful!

Sonna--Thank you! The book is being published by Hyperion in September, though I understand it's already available for pre-order on all of the bookseller sites.

Rhiannon--I also love it in my potato salad. And thank you for the kind words--I hope you enjoy the book!

Molly said...

I usually go the cornichons and celery root with my egg salad, but you've peaked my taste buds with the jalapeno and cilantro. Can't wait to give this a shot. Thanks!

Sofia said...

Made this for lunch today. SO much better than regular egg salad! Thank you for the inspiration.

Lisa (Homesick Texan) said...

Molly--Cornichons and celery root sounds pretty great, too!

Sofia--That was fast! I'm so pleased you enjoyed it!

Maris (In Good Taste) said...

Awesome recipe for those easter eggs!

Susan said...

Egg Salad Texas style---this one's a keeper. Going to bring this to my next pot luck!

Fredericka said...

I love everything in this recipe and will make it Easter afternoon or Easter Monday. Thanks for the prayers for rain. Where I live (Brenham),we are considered exceptional on the drought scale. Cattlemen are selling off because of the lack of grass and stock tanks drying up. Sad.

SeattleDee said...

Love the recipe and the post, but the real excitement is over the phrase "I turn in the proofs next week". Congrats and Whoopie!!!!!!! I'm off to join the presale crowd.

Patricia Scarpin said...

I'm a complete sucker for spicy food and this is making me drool! What a delicious recipe.

Lisa (Homesick Texan) said...

Maris--Indeed! A terrific way to use them.

Susan--It's perfect for potlucks!

Fredericka--That breaks my heart. I hope Texas gets the rain it needs soon.

SeattleDee--Thank you so much for buying the book--hope you enjoy it!

Patricia--You and me both--I love spicy food!

Sharon said...

What a great blog! Everything looks so lovely and sounds so yummy I can't wait to try a bit of everything! Off to put your book on my wish list.

Allison said...

Mmmmm I love egg salad, and I love what sound like really tasty additions in this recipe. Hope you had a great Easter!

Gaby said...

I'm fairly certain that we were meant to be neighbors! Everything you makes looks sooooooo good :)

Weekend Cowgirl said...

Sounds so good!

amelia said...

awwww man. your egg salad sounds much better than the egg salad I just made.. AND mine was delicious!

Lisa (Homesick Texan) said...

Sharon--Thanks for stopping by! Hope you enjoy the recipes and the book!

Allison--A friend smoked brisket in his backyard, which made for a wonderful Easter. Hope your was great, too!

Gaby--Well, if you move to New York, or if I move to LA, or if we both move to Austin, we could be neighbors!

Weekend Cowgirl--Thanks! It's hard to go wrong with jalapeños.

Amelia--I bet yours was terrific. I'm a fan of all egg salads!

Barbara ruder said...

"Barbara--There's a place in Cypress called Amelia's that I adore. I also love Ninfa's on Navigation."

On the road towards Texas as I checked back on your notes ... in Flagstaff, AZ grabbing some free wifi to check mail ... thanks for sharing these, have already cut'n'pasted and put into an email to myself with googled info re. each.

And ... I've preordered your cookbook to be sent as soon as it is released ... YES! definitely going to be getting one too for my sister ... and other 'appreciate-ors'! How sweet & spicy it is!

OH! & have colored hard boiled eggs on ice traveling with me. When my sister & I get to Marfa, we'll pick up the other ingredients and make egg salad a la lisa ... aka. jalapeno egg salad!

My best!

Bee said...

Hi Lisa,
I just got back from Texas and it WAS really, really dry. This is the only spring in memory that it didn't rain at all during our trip.
I thought of you when I was in Houston. I ate a great meal at the El Real Tex-Mex Cafe. Have you been there yet?

We always dye easter eggs, too, and then we put them in an easter egg bread that we eat on the Sunday morning. My kids only like the dying-part and the bread part, though; hence, I have a lot of uneaten hardboiled eggs in my refrigerator. Does an egg salad require freshly boiled eggs?

I'm so looking forward to your book! I have no doubt that it will be pretty darn close to perfect.

Anonymous said...

Thanks for the rain dance! It's so pathetic, hot, and dry down here right now; it seems like half of the state's on fire. Yesterday just outside of SATX it was 95 deg. prior to 11 a.m. Lord have mercy!

Claire said...

I just made this with some tweaks. I had some really good, fresh chili powder from a local spice shop, so I subbed that for the cumin, switched the mustard out for Cholula, and, since I didn't have any green onion, skipped them and doubled the jalapenos. Strangely, it's not that spicy, but terribly good. We're eating it now on pretzel crisps. Thank you so much for the inspiration!! I'm anxiously awaiting your book.

Rocky Mountain Woman said...

Egg salad is my all time favorite go to when I can't think of anything more exciting..

I'm thinking jalapeno would make it exciting all on it's own!

Lisa (Homesick Texan) said...

Barbara--Hope you enjoy it! Enjoy your road trip!

Lisa (Homesick Texan) said...

Bee--I haven't been back to Houston since it opened, but I'm eager to try it. What's Easter egg bread? Is than an English tradition? I'm intrigued! And thank you for the kind words about the book--I hope you like it!

Lisa (Homesick Texan) said...

Anon--Be safe!

Claire--Glad you enjoyed it and I like your tweaks!

Rocky Mountain Woman--It definitely does!

Abby said...

These look amazing! They are definitely on my list to make! Great website!!

Kevin said...

I like the jalapeno heat in this egg salad!

hassall eats... said...

Im going through a bit of an egg obsession phase. This recipe sounds like heaven! YUMYUMYUM!!!!!

I'm going to make it tomorrow

Anonymous said...

We were surprised to have had all these ingredients in our cabinets so decided to make it a.s.a.p! It was SO delicious! The cumin added a great touch and, of course, the jalapenos were perfect in it! Can't believe we never thought of this when we are obsessed with jalapenos and eggs! Yum!

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