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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

  1. 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.

  2. Peel the hardboiled eggs. Add a chopped chipotle pepper, adobo sauce, mayo, black pepper, salt and paprika to a bowl. Mash with a fork.

  3. Serve on toasted bread or on a bed of greens.