First Prize Egg Salad
  • Servings: 10
  • 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
  1. 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.
  2. 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.