Casa M Egg Salad.
Hard-cooked eggs, lime mayo, and two Casa M spices make a tangy filling that keeps for days
Hard-cooked eggs, lime mayo, and two Casa M spices make a tangy filling that keeps for days
Ingredients
For the Egg Salad
- 6 large eggs, hard cooked, peeled, chopped
- 1/4 cup mayonnaise
- 1 teaspoon Casa M Spice Co® Chain Reaction®
- 2 teaspoons Casa M Spice Co® Good Shepherd®
- 2 stalks celery, chopped
- 1/2 bunch scallion tops, chopped
- 1 juice from a lime
Method
-
01
Build the dressing base
2 minWhisk mayo with Chain Reaction® and Good Shepherd® in your bowl — this distributes the spices evenly so you don't get hot spots in your salad.
-
02
Combine everything
3 minAdd chopped eggs, celery, scallion, and lime juice, then fold gently to coat everything without crushing the eggs into mush.
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03
Taste and adjust
1 minTake a spoonful and see if you need more seasoning — lime juice can vary, so trust your palate, not the recipe.
-
04
Serve or store
Eat it right away on good bread, or cover and refrigerate up to two days — the flavors actually get better as they sit.
From Mike's Notebook
Chop eggs while still slightly warm—they break into proper chunks instead of turning to paste.
Lime juice tightens the mayo and masks any sulfur taste from the hard-cooked yolks.
Make it a day ahead; the spices bloom overnight and celery softens into the mayo.