Let’s talk about my last cooking obsession: Egg and jalapeños salad sandwich. Trust me there is a charm in simple ingredients with big flavors.
If you are a regular in The Cookware Geek blog you will notice that in kind of M.I.A and the reason is pretty much simple: I’m moving!!!! Yei!!!
There is not something funnier that packaging your life and weekly trips to IKEA for a thing you didn’t realize you need (sarcasm)
So yes, my last post will be about ridiculously easy recipes because I can not cook anything more complex than a sandwich for my mental health.
But you know what, as I always say, cooking doesn’t have to be boring or impossible for people that lack of time or fancy ingredients.
This recipe is an excellent ways of proving my point!
**Disclaimer: We are a participant in the Amazon Services LLC Associates Program. Some of our links are affiliate links
The Perfect Boiled Eggs
This is a golden tip for any recipe where one of the ingredients is hard boiled — or soft boiled– eggs. The key to perfection is timing the process. For hard boiling eggs you need exactly 11 minutes and for soft boiled eggs 7 minutes. No more or less.
You may be wondering if I’m exaggerating about this… absolutely NO. My whole life I said I didn’t enjoy hard-boiled eggs because of that horrible smell — like a fart — that I couldn’t pass through it.
After many years of believing I hated hard boiled eggs I discover this little trick and I gave it a try. And it has been a game changer.
The thing is, when you overcook the egg for more than 11 – 12 minutes the yolk accumulate hydrogen sulfide gas around — that greenish layer between the yolk and the white part. The more it cooks, the more gas is released. You can read a full explanation here.
Now, another trick is to add the eggs when the water is boiling, not before. And the eggs must be cold from the fridge before putting them in boiling water. This will help you get consistent results over time.
Another cool trick is that you can meal prep the boiled eggs and you can cut down the time of this recipe to less than 5 minutes. Just make the easy filling and assemble the sandwich. That’s efficiency.
Now that you learned how to make the perfect boiled eggs, we can go to the fun part of this recipe: Jalapeños!
I’ve been obsessed with this ingredient for the past year. I’m a huge Mexican food lover. And I loooove spicy. Jalapeños make a boring egg salad shine. You can add as much as you want. I highly recommend you to use pickled jalapeños because besides the spice they have a salty and sour aftertaste that I really enjoy in this recipe.
Now you just have to assemble the egg and jalapeños salad sandwich: easy and less than 15 minutes (including boiling the eggs)
I hope you like this easy but full of flavor recipe, I see you in the next one!
- 4 hard-boiled eggs (note 1)
- 2 tbsp of chopped pickled jalapeños (about 8 to 10 pieces of jalapeño)
- ½ onion cut into small dices
- 2 tbsp mayo
- ½ tsp paprika
- Pinch of salt
- 4 slices of sandwich bread
- 1 tbsp butter
- 4 lettuce leaves (optional)
Remove the shell from the eggs and cut them into small pieces.
In a big bowl mix the onion, the eggs, the jalapeños (cut into teeny tiny pieces).
Season with salt, paprika, and mayo. Stir until you get a homogeneous egg filling.
In a big pan, melt the butter and toast the sandwich bread on top. Cook for about 5 minutes each side over medium heat.
Spread about 1/2 cup egg salad filling over one slice of bread. Top with lettuce leaf and second slice of bread. (Repeat with the other sandwich)
- Boil the eggs for 10 - 12 minutes. The eggs must be cold and the water boiling.