Hand-smash eggs with lime and Ace Kickstart® to build chunky salad that makes sandwiches worth eating
Ingredients
FOR THE EGG SALAD:
- 8 hard-boiled eggs, peeled, whole, chilled
- 1/4 cup mayonnaise
- 1/2 teaspoon lime zest
- 1 medium lime, juiced
- 1 stalk celery, finely diced
- 1/4 cup scallions, dark green part, finely sliced
- 1/4 cup red onion, diced
- 2 teaspoons Casa M Spice Co® Ace Kickstart®
- 1 Anaheim chile, stemmed, seeded, diced (optional)
- 1 red jalapeño, stemmed, seeded, diced (optional)
- Casa M Spice Co® Ace Kickstart®, to taste
Method
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01
Gather and prep ingredients
5 minGet your peeled chilled eggs, lime, celery, scallions, red onion, and optional chiles ready in one spot. Having everything prepped and within arm's reach keeps the mixing process smooth and the eggs stay cold.
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02
Combine in mixing bowl
2 minAdd mayo, lime zest, lime juice, celery, scallions, red onion, Ace Kickstart®, and optional chiles to a large mixing bowl. This gives the eggs a wet, seasoned base to work with when you smash them in.
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03
Hand-smash and mix
3 minAdd whole eggs to the bowl and use your hands to smash them directly over the yolk, breaking them into large, irregular pieces. Then work everything together with your whole hands—this keeps the whites chunky while the yolk breaks down into a thick sauce that coats everything.
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04
Taste and season
1 minTake a spoonful and taste it straight—if it needs more kick, add another pinch or two of Ace Kickstart® and fold it in. This is your moment to dial in the heat and seasoning to your preference.
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05
Serve
Use this egg salad anywhere you'd normally serve it—on bread, in lettuce wraps, or straight off a spoon. The zesty lime and Ace Kickstart® punch make it better than the standard version, every time.
From Mike's Notebook
Chill eggs before smashing — warm ones turn into paste instead of chunks.
Toast Ace Kickstart® in a dry pan for 30 seconds to wake up the spice.
Use dark green scallion tops only; the white parts turn bitter when raw and acidic.