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Hold the Mayo Jalapeño Egg Salad

April 29, 2011

Having My Way With Eggs

My husband Greg hates eggs with the exception of the scrambled versions you find in omelets or on a haggard-looking buffet dangerously close to a bottle of ketchup. Ironically, I adore eggs with the exception of the scrambled versions. Such culinary discord normally troubles me, because I believe food, good food, is best when shared.

But not when it comes to eggs.

In the case of a perfect poached egg, time is of the essence. If I’m making more than one or two, I can lose track of time and/or the gently bobbing eggs, and in an instant the runny yolk that I so love is no more. I fry my sunny side eggs in bacon grease the way my mom used to. These are somewhat less fussy than poached eggs, but they still require constant attention, watching for the last bit of clear egg white to disappear. And I insist on eating them piping hot with steam rising from the yolk as it pools on my plate, which leaves me no time to dawdle with someone else’s eggs.

Hard boiled eggs are the least fussy of the eggs I love and as such would be prime candidates for sharing, but I seldom make them. Instead, I prefer the near instant gratification of the runny yolk varieties. Once a year, at Easter, we’re gifted a small basket of hard boiled eggs lovingly decorated by our nieces and nephews. Weeks before the basket arrives, my thoughts turn to egg salad—my egg salad. I’m delighted to know it will be mine, it will be mine, all mine. (Okay, I might consider sharing my egg salad with Mick Jagger.) Sometimes, I go old school with mayo. Last year, it was hot Madras curry and sunflower seeds. This year I had a taste for Mexico.

If you have yet to find a use for the pretty Easter eggs taking up space in your fridge, give this healthy recipe a try. It’s so tasty you won’t want to share it either.

Hold the Mayo Jalapeño Egg Salad


6 hard boiled eggs
1 jalapeño pepper, seeded and minced
1 shallot, minced
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon Dijon mustard
1 teaspoon honey
the juice of one small lime
1/4 cup cilantro, chopped
1/4 cup plain yogurt
1/4 cup farmer’s cheese or ricotta (optional)


  1. Place the eggs in a medium-sized bowl. Break them into chunks with a fork.
  2. Add remaining ingredients and stir to combine.
  3. Spread on toast, fill a pita, or spoon directly into your mouth and enjoy.

Looking for more tasty treats to slather on your toast? Try Smoked Mackerel Mousseline or Baked Ricotta with Sundried Tomatoes.

6 Comments leave one →
  1. herbgirl permalink
    April 29, 2011 2:51 pm

    I can’t wait to try this! Sounds wonderful

  2. Maile permalink
    May 10, 2011 6:20 pm

    Hi- my husband objected strenuously to the idea of a mayo-free egg salad, started eating it with Polish rye toast 20 mins ago and hasn’t stopped. He keeps getting up and making more toast. Ha! Love it. There he goes again!

    • May 11, 2011 11:25 am

      Maile-that is hilarious! My relatives were skeptical as well. I’ll add your husband to the growing list of converts ;).

      • Maile Solis permalink
        June 29, 2011 3:41 pm

        Can I just tell you that this has become a weekly addition to our menu? Iwona can now make it from memory. Neither my husband nor I can stop eating it once we start. Yummm

      • June 30, 2011 7:50 am

        Maile–I’m so happy to hear that! I’m going to make some this weekend with the yummy eggs I got from the market.

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