Baja Egg Salad

[Guest guest]

Baja Egg Salad

 

4 - 8 servings:

 

6 hard cooked eggs, peeled and chopped

2 stalks celery, chopped

2 green onions, sliced

1 medium jalapeño pepper, minced

1 red bell pepper, chopped

1 clove garlic, minced

½ cup mayonnaise

2 tbsp. Lemon juice

1 tsp. Ground cumin

1 tsp. Chili powder

salt and pepper to taste.

 

Directions:

1) Place the eggs, celery, green onions, jalapeño

pepper, red pepper, garlic and cheese in a mixing bowl.

Toss gently.

2) In a small bowl, mix the mayonnaise, lemon juice,

cumin and chili powder.

3) Gently fold the mayonnaise mixture into the egg

mixture, adding more mayonnaise if needed to bind

the salad well.

4) Season to taste with salt and pepper.

Transfer to a serving bowl.

5) Refrigerate several hours to allow the flavors to blend.

Garnish with fresh basil leaves.

 

 

=====

 

***********

My Special Thought To You:

There's A Blessin' In Pressin'....On The Upward Way!