This quick recipe came about as I was trying to make lunch for work, but had ran out of meat to make a sandwich, so I had to improvise something else! While my fridge was looking quite empty, I did have hard boiled eggs, so egg salad was a go! In an effort to make this egg salad a little more interesting and blog worthy, I decided to add in some roasted jalapeno peppers which also happened to be in my fridge (from a failed Roasted Jalapeno Bacon & Brie Grilled Cheese – sounds like it could do no wrong but unfortunately didn’t taste as good as I was hoping 🙁 ). Fortunately these added jalapenos gave the egg salad a really nice extra kick of flavour and some heat too!
Roasted Jalapeno Egg Salad
- 2 Hardboiled Eggs
- 2 Tbsp Mayonnaise
- 1-2 Roasted Jalapenos
- Celery (optional)
- Salt & Pepper
If you have no roasted jalapenos on hand, take a few, either roast them on the stove top on medium-low heat, or on the barbeque until the skin is blackened. Once they are done roasting, put them in a covered bowl or a ziploc bag, to allow them to steam, making the skin easier to peel off. Once they have steamed and cooled for about ten minutes, peel them with your fingers, slice one side, opening them up and removing the spine and seeds by scraping with a knife. Once this is done, chop them up for the egg salad.
For the hardboiled eggs follow this guide I posted a while back – How to Hardboil Eggs. Once you have your hardboiled eggs, take the shells off, chop them up and put all your eggs, jalapenos, chopped celery and mayo into a bowl, mixing everything together and adding salt & pepper to taste!
There you have it! An easy recipe you can whip up pretty quickly – more so if you have leftover roasted jalapenos and hardboiled eggs already in your fridge! Of course if you don’t, I suggest roasting several jalapenos and trying out some of the following recipes I’ve made with them!