Spicy Egg Salad
This spicy egg salad puts a bold twist on the classic. Smashed eggs combine with spicy Calabrian chilies, tangy mustard, capers, herby cilantro, and, of course, salty Parmesan.
Servings 4 people
Ingredients
- 8 eggs
- 3 tbsp mayo
- 1 tbsp crushed Calabrian chilis or more
- 1/4 cup cilantro chopped
- 1 tsp dijon mustard
- 1/4 cup grated Parmesan cheese
- 2 tbsp capers chopped
Instructions
- Bring a pot of water to a boil. Once boiling, carefully lower the eggs into the water one at a time using a spoon. Boil for 10 minutes, until hard boiled. After 10 minutes, drain the pot and run the eggs under cold water, before peeling.
- Place the peeled eggs in a bowl and smash them with a fork (or chop them on a board if you want more uniformed cuts)
- To the bowl of crushed eggs, add mayo, Calabrian chilies, chopped cilantro, mustard, grated Parmesan cheese, and chopped capers. Stir to combine, then add salt to taste—but only if needed