Casa M Egg Salad

When Manny and I are down in Cozumel the day is largely influenced by the diving. We've been there long enough that we have seen a few relatively minor changes to the standard daily dive routine. When we go out diving we typically each have two tanks on the boat so we can do the first dive, then surface for about an hour to have a snack and some water, then do a second dive. Before COVID we would typically stop at a beach bar for tacos or fruit. After COVID, there was no more "patterns" to the diving. They changed pretty quickly to include us needing to bring food. Enter this Egg Salad recipe. This is one of our go-to sandwich stuffings to take with us to eat between dive 1 and dive 2.

Down in Mexico you can get mayonnaise with lime in it, if you don't have lime flavored mayonnaise, just make it like we list it here. Know your eggs. If your boiled eggs don't taste too good by themselves, hiding them in a salad isn't going to help them since there are very few additional ingredients to hide behind. We like chunky egg salad so we like to use an egg slicer and do two eggs cut lengthwise, two eggs cut widthwise, and two cut both length and widthwise. That gives you a good distribution of sizes and shapes of egg in the salad.

As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice

— Mike Hernandez