Easy Chipotle and Honey Egg Salad
Egg salad is not anything that is usually fancy, so adding the chipotle and honey spice elevates it to a level above your standard egg salad. (This recipe was originally published in 2016 but has been updated in 2023.)
I found the inspiration for this recipe for Chipotle and Honey egg salad from a recipe from 1919. You see, in addition to food, I also love genealogy. So you can imagine my surprise when I was browsing The Philadelphia Evening Ledger and found a recipe column written by Mrs. Wilson. I found quite a few recipes that I wanted to try. Below is the recipe that inspired the one I made today.
I am not sure how she used four tablespoons of parsley in her recipe because two was a lot for me. It’s always recommended to use fresh parsley, but since winter is coming/already here, the rabbits and cold have diminished the parsley supply in my grandpa’s garden, I used dried parsley flakes in this recipe.
I love my egg salad to have that tang from extra mustard so I used two teaspoons, but it could be reduced to one if you are not a mustard fan. Also, I have not found a locally produced mustard, so if anyone knows of any, please let me know!
The Chipotle and Honey spice from Calicutts Spice Co gives this egg salad an extra sweet and spicy kick. Egg salad is not anything that is usually fancy, so adding the spice elevates it to a level above your standard egg salad. You could even add the spice to deviled eggs in place of paprika. I love to make a quick snack of hard-boiled eggs sliced in half and topped with the Chipotle and Honey spice. It’s delicious!
I’ve been trying to find the best way to hard boil eggs and after some trial and error, I think I’ve got it. Place your eggs in cold water in a pan and then bring them to a rolling boil. Put a lid on the pan and turn off the heat. Let the eggs sit 10 minutes and either rinse them under cold water or put them in an ice bath. You can then easily peel them for the egg salad.
Once you’ve got the egg salad assembled, place it in a covered bowl in your fridge and chill. My favorite way to eat it is on a sandwich with a little bit of lettuce. I am kind of craving it in a red bell pepper though. That would be delicious.
Chipotle and Honey Egg Salad
Ingredients
- 3 eggs
- 1 tsp Chipotle and Honey spice
- 2 tsp mustard
- 3-4 Tbsp mayo
- 2 Tbsp parsley chopped or flakes
- 1 Tbsp onion grated or chopped
Instructions
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Place eggs in a pan and cover with cold water. Place on burner and turn heat to high.
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Bring to a rolling boil. Place a lid on and turn off heat. Let sit 10 minutes.
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Rinse under cold water and peel. Chop and add to a bowl.
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In the bowl with the eggs, add the remaining ingredients and mix.
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Cover and let chill.
Recipe Notes
Looking for more recipes using Calicutts spices?