Spicy Egg Salad

6 ingredients
5 steps

Ingredients

  • 8 large eggs, hardboiled, cooled & peeled
  • 1/2 cup diced celery (inner stalks best)
  • 1/2 cup diced onion
  • 1 1/2 tablespoons prepared mustard (I use brown)
  • 1/2 teaspoon mccormick chipotle chile
  • 1/3 cup mayonnaise

Directions

  1. 1
    Dice eggs - I use an egg slicer & pass egg through twice at 90 degree angles for regular dice.
  2. 2
    Stir in mustard, chile powder & mayo.
  3. 3
    Fold in celery & onion.
  4. 4
    Chill for 45 minutes.
  5. 5
    Taste - be ready for a little toasty kick! Add salt & black pepper if desired. Serve with lettuce & thinly sliced tomato on lightly toasted dark pumpernickel. Enjoy!

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