Egg Salad with Green Chile Recipe

If you're like us, you eat green chile everyday. Here's a great way to use up your dyed Easter eggs in these two delicious green chile recipes:

1/2 cup Diced green chiles
4-6 large hard-cooked eggs, mashed
1⁄4 cup mayonnaise
2 tablespoons green onions, sliced
1⁄4 teaspoon hot pepper sauce
1/3 cup of Diced Celery (optional for crunch!)

Mix together and spread on bread or bagels for a spicy twist on an egg salad sandwich!

ALTERNATIVE NO-MAYO VERSION:

Not everyone likes mayo, so here is a no-mayo Mediterranean-inspired recipe:

• 6-8 hard boiled eggs
• 2 tablespoons green onions, sliced
• ½ cup fresh parsley chopped
• 1/2 cup roasted Hatch chile, de-seeded and diced
• small red onion, diced
• 1 tbsp cilantro (optional)
• 1 tsp Aleppo pepper
(chopped if fresh, or crushed if dried – you can also use any hot pepper like Cayenne, Goat Horn, Chile de Arbol, Hot Portugal, Santaka, Jalapenos)
• 2 tbsp olive oil
• 1 tsp lemon juice (half a lemon)
• salt & pepper to taste

Directions:
Peel eggs, chop and add into a large glass bowl. Combine the rest of the ingredients and toss lightly, cover with lid, and refrigerate for 30 minutes to blend the flavors. Try this salad with lettuce wraps, over a lettuce salad, on crusty bread, pita, or tortillas.