Sunday, July 3, 2011

Egg salad

Two hard boiled eggs[1], diced
One small ripe tomato, seeds/juice removed, diced
One small jalepeno pepper, diced (remove seeds for less spicy)
Fresh cilantro, chopped
Two strips crispy bacon[2], chopped
Mayonnaise, 1-2 tbsp
Dijon mustard, 1 tsp
Chile powder, to taste

Combine all in bowl. Serve on soft bread.
[1] Hard-Boiled Eggs
Boil water (enough to cover the eggs by an inch). Gently place eggs in water with spoon. Reduce to low, simmer for ten minutes. Remove eggs, serve immediately or chill in cold water.
[2] Microwaved Bacon
Place bacon between two double-layers of paper towels on a microwaveable plate. Zap for about three minutes. Bacon should be light and crumbly.

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