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Ingredients Jump to Instructions ↓

  1. 10 Hard-cooked eggs - chopped

  2. 3 Celery ribs - cut into 1/4" dice

  3. 4 Scallions (with 2" of green left on) - thinly sliced

  4. 2 teaspoons 10ml Finely-minced jalapeño pepper

  5. 1 teaspoon 5ml Finely-minced garlic

  6. 1/2 cup 73g / 2.6oz Finely-diced (1/4") red bell pepper

  7. 1 cup 146g / 5.1oz Coarsely-grated Cheddar cheese

  8. 1 cup 237ml Mayonnaise - or more if needed

  9. 1 tablespoon 15ml Fresh lime juice

  10. 2 teaspoons 10ml Ground cumin

  11. 2 teaspoons 10ml Chili powder

  12. Salt - to taste

  13. Freshly-ground black pepper - to taste

  14. 1 tablespoon 15ml Chopped flat-leaf parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Place the eggs, celery, scallions, jalapeños, garlic, red bell pepper and cheese in a mixing bowl; toss together with a fork.

  2. Combine the mayonnaise, lime juice, cumin and chili powder in a small bowl.

  3. With a spatula, gently fold the mayonnaise into the egg mixture, adding more mayonnaise if necessary. Season with salt and pepper. Transfer to a serving bowl. Refrigerate, covered, for up to 4 hours. Garnish with parsley before serving.

  4. This recipe yields 10 servings.

  5. Per serving: 290 calories , 3g carbohydrate,10g protein, 27g fat, 230mg cholesterol.

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