Brunch hit: Texas egg salad
An egg salad with a coriander, chilli and lemon kick.After our super-lovely Easter Sunday brunch yesterday I got asked for two recipes in particular: the lemon squares and the egg salad. The lemon squares were a bit of a nightmare to make, since I messed up at several stages... But the egg salad with coriander and chili I loved and will make again every chance I get! We served it with bread and other salads, but it would also be great in a sandwich or as a dip.
This photo was the only one I was able to snap before it was all gone – I should have made a double batch!
Recipe from the Homesick Texan blog.
6 hard-boiled organic eggs
1 jalapeno, diced with seeds and stems removed
1 spring onion, green part only, finely chopped
1 tbsp chopped coriander
1/4 tsp ground cumin
1 tbsp mayonnaise
2 tbsp mustard
1 tbsp organic lemon juice
Salt, black pepper and cayenne to taste
Plop the (room temperature) eggs into boiling water for about 7 minutes. Cool the eggs with cold water and peel them, then roughly chop them or mash the eggs with a fork in a bowl. Gently stir in the jalapeño/chili, coriander, spring onion, ground cumin, mayonnaise, mustard and lemon juice. Add salt, black pepper and cayenne to taste. I added more lemon juice and coriander, too, because they are really what makes this salad so special!