First Prize Egg Salad
10 hard cooked eggs, chopped
3 ribs celery, cut into 1/4" dice
4 scallions, with 2 inches of green left on, thinly sliced
2 t. finely minced jalapeno pepper
1 t. finely minced garlic
1/2 cup finely diced red bell pepper (1/4" dice)
1 cup coarsely grated Cheddar cheese
1 cup mayonnaise, or more if needed
1 T. fresh lime juice
2 t. ground cumin
2 t. chili powder
Salt and freshly ground pepper to taste
1 T. chopped flat leaf parsley, for garnish
Place the eggs, celery, scallions, jalapenos, garlic, red bell pepper and cheese in a mixing bowl. Toss together with a fork. Combine the mayonnaise, lime juice, cumin and chili powder in a small bowl. With a spatula, gently fold the mayonnaise into the egg mixture, adding more mayonnaise if needed. Season with salt and pepper. Transfer to a serving bowl. Refrigerate, covered, for up to 4 hours. Garnish with parsley before serving.
Notes: This salad makes great sandwiches. Serve it with a basket of assorted breads, such as multigrain, raisin and black, so everyone is satisfied. a large plate of lettuce leaves, sliced tomatoes and sliced avocado adds another nice touch.