Monday, April 28, 2014

Fresh Jalapeño Egg Salad Sandwiches

We painted and painted our little hearts out last week before Easter while doing Easter eggs. And it was great fun doing it with Poppa Kuhns. The girls had a ball. And Ryder enjoyed splashing his egg into the cup of orange dye.

I used old paint samples for the paper under the eggs. Love the ombre colors.

The girls always want more eggs, so we tried to boil a lot. But that means we are left with dozens of hard boiled eggs. I like eating hardboiled eggs in my salad and plain, but thought it might be fun to make an amped up egg salad since it was pushing high 70s that week.

My sandwich had to have texture. Loads of crunchy stuff, heat, fresh herbs and relatively healthy.


Fresh jalapeño egg sandwiches

Peel 3-4 hard boiled eggs 

Add to eggs the following:
1/4 cup of celery, chopped
1/4 cup of green onion, chopped
2 TBSs of mayo (Hellmans)
1-2 teaspoons mustard or ground mustard
fresh jalapeño to taste (I used 1/2 of one with the seeds removed)
Salt and Pepper to taste 
2 TBS of fresh chopped parsley 
Dash of olive oil 

Mix or mash to your hearts content and enjoy! I season it after as well with salt and pepper and add sliced avocado to the top of the egg sandwich. I will always remember staring at my Grandma Yoder when she first taught me how to salt and pepper a turkey sandwich. It makes all the difference. 

It was delicious. Even Brandon loved it because of the heat from the jalapeño! Sans avocado! 

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