I have a love/hate relationship with mayo. I refuse to say the entire work because it kind of freaks me out. I mean, who came up with that name? Mayonna…yuck. My earliest, and fondest, memory of mayo doesn’t actually involve “real mayo,” but the good stuff…Miracle Whip. They don’t call it Miracle Whip for nothing.
Let’s begin with my grandmother’s (this is my Czech grandma) po’boy sandwiches…or just her sandwiches in general. Seester and I would spend occasional weekend nights at my grandparents house when we were little. It was the same routine every time, lunch, trip to Wal-mart to purchase 1 new toy from the kids section…usually a Barbie for me. Side note: I was a Barbie freak…I even had the Barbie horse that I named Buttercup. I was determined to purchase a real horse one day and name it Buttercup…even though realistically, that would never happen because I am deathly allergic to horses. Why me?
Anyhoo, our evening would round out with a trip to Luby’s cafeteria and a night of Shirley Temple and Doris Day movies, and if we had time…a little Nick at Night. But, back to the important part…lunch. My grandmother made/makes the best sandwiches on earth. Seriously. It all started with potato bread…do they even make this stuff anymore? Then, she would slather a good helping of Miracle Whip on both sides of the bread, top with fresh deli meat and cheese and then…if we wanted (oh and I wanted)…a little toasty-toast in a pan melted with better. This insured a crisp outer edge around my sandwich and a gooey center. Oh, and that Miracle Whip hit the spot…tangy and sweet…every.single.time.
Today, I don’t use mayo unless it’s homemade or unless I just get an extreme craving for Miracle Whip.
Honestly, I think mayo scarred me when I had an over dose on chicken salad one year.
Note to self: chicken salad sitting in the fridge for 5 days does not have a pleasant taste.
Killed it for me.
So, why am I even telling you this?
Today we make egg salad.
Which…duh is usually made with mayo.
This egg salad is mayo-free.
Mayo haters unite!
On another note…I love me some boiled eggs. Although, the smell I could do without.
We do a little choppity-chop. This isn’t your ordinary egg salad.
Nope…this egg salad has a spicy side to it.
We added some jalapeno and Mexican spices to this egg salad.
Can you say ole?
This egg salad has the perfect amount of heat without being too spicy!
Still can’t believe no mayo is involved here.
Give me potato bread or give me death!
- 6 large eggs, hard boiled
- 2 cloves of garlic, minced
- ½ small red onion, finely diced
- 1 jalapeno pepper, finely diced
- ¼ c. fresh cilantro, roughly chopped
- ½ t. ground cumin
- ½ t. ground smoked paprika
- ½ t. New Mexico ground Chile powder
- ½ t. fine sea salt
- ½ t. freshly ground pepper
- 3 T. unsweetened, plain almond milk
- Place the eggs in a medium sized sauce pan and cover the eggs with water just over the top of the eggs.
- Place the saucepan on the stove over high heat and bring to a boil.
- Once the eggs are boiling, turn off the heat and cover the sauce pan.
- Let the eggs sit for 15 minutes.
- Drain the eggs and fill with cold water and ice. Let sit while you prep the other ingredients.
- Peel the eggs by rolling them across a hard surface, the peels should come right off.
- Chop two whole eggs and four egg whites using a large serrated knife. Discard the remaining egg yolks.
- Add all of the ingredients to a large mixing bowl and mash using a fork.
- Serve a top toast, with cracker, or over a bed of greens.