vegetarian - Chicago Jogger

Tag: vegetarian

May 12, 2017

Chipotle Egg Salad Recipe

This easy and delicious recipe for Chipotle Egg Salad is great for meal prep and perfect for a healthy weekday lunch.

Warm spring days make me think of creamy, chilled egg salad sandwiches. I forget how easy it is to hard boil a few eggs for a quick lunch.

I went back to work earlier this month after over five months of maternity leave with my little love Baby C. The transition is going well but I’m still working on being more organized, especially with meals and snacks. I work from my home office often, however I like to have food ready to go for lunch to maximize my day.

I spiced up the plain version of egg salad for this lunch recipe with smoky, slightly sweet adobo sauce and a chopped chipotle pepper. I have a few chipotle recipes on this blog, including Chipotle Corn Souffle and Spicy Chipotle Chicken Dip.

Chipotle flavors work very well for egg salad! Add a second pepper for a spicier flavor.

Chipotle Egg Salad

Servings 2 people

Ingredients

6 hardboiled eggs
1 chipotle pepper
2 tsp adobo sauce
2 tbsp mayonnaise
1 tbsp pickle relish
1/2 tsp black pepper
1/4 tsp salt
Dash paprika

Instructions

Hard boil your eggs. My preferred method is to put eggs in a pan and cover them with cool water, with approximately 1 inch of water higher than the eggs. Bring water to a boil, uncovered. As soon as the pot is boiling, turn off the heat and cover the pan. Wait 12 minutes for large eggs {add a few minutes if your eggs are extra-large}. After 12 minutes, run the eggs under cool water in the sink for ~30 seconds. Put the eggs in a bowl with ice and water. Let the eggs cool. Once the eggs are cool, remove the shells. Refrigerate until you're ready to use the eggs.
Peel the hardboiled eggs. Add a chopped chipotle pepper, adobo sauce, mayo, black pepper, salt and paprika to a bowl. Mash with a fork.
Serve on toasted bread or on a bed of greens.