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.
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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.