Spicy Egg Salad

Egg salad has been heavy on my weekly meal rotations. It’s great for breakfast, lunch and everywhere in between. And also perfect for a picnic! I’ve been enjoying mixing it up with different spice and vegetable combinations, but this spicy version is one I keep going back to.

By Halee Jones

Ingredients

• 6 Eggs*

• 1 Green Garlic stalk*

• 2 Spring Onions*

• 3 Radishes*

• 2 tbs of chopped Herbs* - I used Parsley and Dill*

• 1/4 C Yoghurt or Sour Cream

• 2 Tbs Mayonnaise

• 2 tsp Apple Cider Vinegar (ACV) or Mustard

• Love

• 1 tsp Chili Powder

• 1/2 tsp Paprika

• 1 tsp Cayenne - more or less to your taste & spice tolerance

• Salt & Pepper to taste

  *These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season

Method

1. Hard boil your eggs. Place eggs in a saucepan with water covering them by at least 1 inch. Bring to a rolling boil, turn off the heat and let them sit for 11 minutes. Drain the hot water and replace with cold water and/or an ice bath. Once the eggs are cold, peel them and separate the yolks from the whites.

2. Prep the vegetables. Finely chop the green garlic (or 1 clove of garlic), spring onions and herbs. Then finely dice the radishes. Next, dice/chop up the egg whites.

3. In a bowl, add the egg yolks, yoghurt/sour cream, mayo, ACV and spices. Mix together until you reach a smooth consistency.

4. Add the chopped ingredients to the mix.

5. Taste and adjust seasoning - want it more tangy? add more vinegar; too dry? add some more mayo or sour cream; not salty enough? add salt; not spicy enough? add more cayenne.

6. Let the mixture set in the fridge for around 30 minutes to let the flavors meld.

7. Enjoy on top a bed of greens, as a sandwich or open faced toast. I love adding chili oil on top for an extra kick. I enjoyed it on a slice of Mill Song Bakery’s Sesame Loaf with some freshly grilled asparagus and shaved Pink Beauty Radishes from Low Hill Garden.

8. It’s good in the fridge for up to 5 days.