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–+ servings

Spicy Egg Salad

Tangy Lemons, Salty Capers, Spicy Mustard, Rich Eggs, and Creamy Mayo
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 people
Course: Lunch, Snack
Cuisine: Global
Calories: 994
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Add all to a medium bowl and mix.
  2. Rest 30 minutes in fridge
  3. Serve on toasted whole wheat bread with lettuce

Nutrition

Calories: 994kcalCarbohydrates: 10gProtein: 53gFat: 81gSaturated Fat: 19gTrans Fat: 1gCholesterol: 1512mgSodium: 2871mgPotassium: 683mgFiber: 2gSugar: 5gVitamin A: 2256IUVitamin C: 13mgCalcium: 266mgIron: 8mg

Notes

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, 

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