Egg Salad! Creamy Smokey Hot (As in Spice) !

Rita~'s Note:

Wrap it in a tortilla, romaine leaves, serve on your favorite bread, crackers place in a whole bread with the center scooped out as a dip with fresh veggies or eat it on a bed of iceburg lettuce as a salad! Great way to use those leftover Easter eggs!

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 10

Salad

• 10 large hard-boiled eggs, peeled and chopped
• 10 slices bacon, cooked and crumbled
• 1/3 cup sweet onion, finely chopped
• 1/4 cup celery rib, finely chopped
• salt
• black pepper
• cilantro
• 1/2 cup mayonnaise (or to taste)
• 1 chipotle chile in adobo, chopped (seeds removed if you can`t handle it all that spicy)

Cooling additions

• cucumber, slices (optional)
• lettuce (optional)
• tortilla (optional)
• bread (optional)

Directions:

1. Mix the Salad ingredients together.
2. Serve as any of the options discribed in the description.
3. Enjoy!

Reviews

[tinajoebob]

Recommended for heat lovers. Don't know why I never thought to put a chipotle in egg salad, I haven't had anything yet that wasn't improved with a hot pepper.

[mary winecoff]

OMG! This was the BEST egg salad I have ever had. The perfect amount of spiciness for my family (who do like things hot) and I love how all the flavors come together. My boys practically licked the bowl! Thank you for sharing. Made for Photo Tag.

[evelyn/athens]

Made up a half batch of this recipe as I only had 6 eggs left-over from Easter to use up. Delicious. We do not have chile in adobo here but I did have a dried chipotle chile which I simply rehydrated and chopped up. Different than the recipe, I know, but delicious. Everything balanced nicely and we had a great lunch with the egg salad eaten on baguette toasts and crostini.