This egg salad is the result of Lily’s first Easter. It was low key and fun. We ate a special dinner, went for a walk, and dyed eggs (the eggs that later ended up in this sandwich). I know that you probably don’t have leftover Easter eggs at this point, but I’ve been busy so getting the time to put up new posts hasn’t happened. Sorry. You can always boil more eggs.
As you can see in the picture above, Jake and I aren’t professional egg dyers. We even stored the drying eggs in places where other colors had previously been, so there are multi-colored dots on the tips. Bea-u-ti-ful!
And the whole egg dying activity started off on the wrong foot thanks to Oprah and Michael Pollan. They have me convinced that I should only buy free-range organic eggs. So, Easter morning I went to the store to buy eggs to dye and I automatically picked up the fancy-pants variety and went home without really thinking about them. You know where this is going. The eggs were brown. Of course. So, later Jake went to the store, picked up some 10-chickens-per-small-cage white eggs and we dyed them. (We actually dyed the brown eggs, too. Just for fun.) Sorry, chickens. This is inhumane egg salad.
Jalapeno Egg Salad
1/4 cup mayonnaise
1 Tbsp mustard
2 Tbsp diced pickled jalapenos
1 Tbsp sweet relish
zest of 1 lemon
juice of 1/2 lemon
salt and pepper to taste
Hard boil the eggs by putting them in a saucepan, covering them with hot water, bringing the water to a boil, turning the heat off, letting them sit for about 12 minutes, and then rinsing in cold water.
Dice the eggs into bite-sized chunks and mix with the rest of the ingredients. Refrigerate for at least half an hour, and then eat in a sandwich, salad, or however you want!
Source: Inspired (somewhat loosely) by Sunny Anderson