Spicy Egg Salad
Tangy Lemons, Salty Capers, Spicy Mustard, Rich Eggs, and Creamy Mayo
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Lunch, Snack
Cuisine Global
Servings 4 people
Calories 994 kcal
- 8 Large Eggs Boiled, Peeled, Chopped
- 1/4 Cup Mayonaise
- 2 tbsp Hot Mustard The egg roll stuff
- 3 tbsp Red Onion Minced fine
- 1 ea Jalapeno Pepper Washed, Stemmed, Seeded, Minced finely
- 2 tbsp Capers Drained and rinsed
- 1 tbsp Lemon Juice
- 1 tsp Lemon Zest
- 1/2 tsp Salt
- 1/4 tsp Black Pepper Fresh Ground
Add all to a medium bowl and mix.
Rest 30 minutes in fridge
Serve on toasted whole wheat bread with lettuce
I had forgotten just how much I love egg salad.
Now add hot mustard from the Chinese takeaway, and you have quite the kicking sandwich.
After making egg rolls last night and using a prepared mustard mix as a condiment for said, I had a goodly amount of the mix left. So naturally when I started to assemble my salad it was added in place of lesser mustard.
Similarly, digging for the lemon and capers, I found a Jalapeno Pepper,
Calories: 994kcalCarbohydrates: 10gProtein: 53gFat: 81gSaturated Fat: 19gTrans Fat: 1gCholesterol: 1512mgSodium: 2871mgPotassium: 683mgFiber: 2gSugar: 5gVitamin A: 2256IUVitamin C: 13mgCalcium: 266mgIron: 8mg