Texas Egg Salad

 



Texas Egg Salad with onions and pickled jalapenos.



Serves 4 (in most families)

Serves 3 (in our family)

Difficulty – Yep, old Beauregard (Boo for short) makes this un for us all the time!

Prep – Takes him ‘bout 10 Minutes

Cook Time – ABC (Already Been Cooked)

8 Leftover Easter Eggs

1/3 – 1/2c Hellman’s Mayo or Duke’s Mayo or preferably HM (homemade)!

1 Large Pinch Dry Mustard Powder (Coleman’s is fine)

1 Tablespoon French’s Yellow Mustard

1 Tbsp Sweet Yellow Onion, chopped finely

1-2 Tbsp Pickled Jalapenos, drained and chopped finely (Depends on how hot ya like it!)

Kosher Salt

Black Pepper

Carefully peel eggs to remove all shells. Rinse egg in cold water to be sure all shell is removed. Dry eggs.

Roughly chop the eggs with a knife, then use a pastry cutter to mince the eggs up, finely.

Stir in mayo, spices, onions and jalapenos. This is better when it’s allowed to sit for a couple of hours.

Scoop a huge dollop out of the bowl and place it on top of a square of focaccia bread. Don’t forget to split the bread and turn the split slices inside out. That way it looks and eats like an old fashioned egg salad sandwich!

SusieT’s Notes:

Hey if you are afraid of a little mayo, I sometimes split the mayo between plain, whole milk yogurt and mayonnaise. It will reduce your polyunsaturated fats (PUFAs). Few will know you’ve 21st Centuried the family egg salad recipe!

We love this as either a sandwich fillin’ or to use as a dip for anything from carrots and celery to sliced jicama. We also love it with HM (Homemade) Low Carb Crackers. Also, pan grilling the sliced focaccia bread with a little olive oil and topping with the egg salad is TDF! (To Die For!)