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Egg Salad with Pepper Relish
This zippy egg salad will impress your friends and family with just enough spice to make it very unique, not hot.
Author "The Great Pepper Cookbook"
Relish
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2
fresh shishito chile peppers
stems and seeds removed, finely diced
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2
tablespoons
finely diced dill pickles
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1
tablespoon
finely diced green onion
white part only
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1
tablespoon
finely diced celery
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Salt
-
White pepper
Egg Salad
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6
large eggs
hardboiled and finely chopped
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3
tablespoons
mayonnaise
I used greek yogurt
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1/4
teaspoon
wasabi powder
optional
-
Salt
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4
Hawaiian bread mini-sub rolls
cut in half (I used 6 mini cream puffs)
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To make relish, in a bowl, combine chile, pickle, green onion, and celery; stir in salt and white pepper to taste.
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To make egg salad, in a bowl, combine eggs, mayonnaise, and wasabi powder; stir in salt to taste.
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Spoon egg salad evenly onto roll bottoms; top evenly with relish. Top with roll tops. Serve.
Prep Time: 25 mins | Total Time: 30 mins | Serves 4
If you can't find Shishito chile peppers, substitute with Anaheim peppers.