Sweet and Spicy Egg Salad
"This is a very simple recipe I came up with, to add a little bit of interest to egg salad. Don't worry about it being too spicy because of the cayenne - I'm VERY sensitive to spicy things, and I had no trouble with this. The egg salad can be eaten on it's own, or put on bread or toast for a sandwich. (Preparation time does not include boiling the eggs or letting them cool.)"
- Ready In:
- 6mins
- Ingredients:
- 3
- Yields:
-
1 cup
- Serves:
- 1
ingredients
- 2 hard-boiled eggs
- 1 -2 teaspoon honey mustard
- 1⁄2 teaspoon cayenne powder
directions
- Remove the shells from the eggs, and cut them into whatever size you would like. I have an egg slicer that I like to use to cut them very fine.
- Put eggs, mustard, and cayenne powder into a bowl together, and mix until the eggs are evenly coated with the condiments.
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RECIPE SUBMITTED BY
I'm an 18-year-old vegetarian, just learning how to cook things other than toast and Ramen noodles. I draw, write, sing, knit, and sew, and I'm also starting to get into gardening.
I recently gave myself a crash-course in baking with littleturtle's "Easy Almond Bars" (http://www.recipezaar.com/100226), and even though I set the oven almost 300 degrees higher than I was supposed to, they still came out delicious. (They also only needed to be baked for about 10 minutes, and opposed to 30!) Because of this experience, I feel confident that I can attept - and probably master - any recipe.
I mean, hell, if that didn't burn down the kitchen, nothing will.
