We always had egg salad when I was growing up. As I was thinking about what to do with my left-over painted eggs from Easter (besides deviled eggs, of course!), I thought of all of my fave things about ceviche – cilantro, jalapeño, sweet corn & seafood – and what a great mix that would be with egg salad.
The Jolly Hostess twist this week puts some real spice and flavor to a protein-packed (remember Mr. Strong?- See here!) ceviche that is a perfect dip while cooking Easter dinner or the week after.
1/4 of a red onion, minced
1 jalapeño, 1/2 seeded, 1/2 unseeded, minced
6 small cherry tomatoes, minced
1.5″ of a cucumber, minced
2 tablespoons cilantro, minced
1/2 can white sweet corn, drained
1 cup small cooked frozen shrimp, thawed
3-5 cloves garlic, minced
1 lime, juiced
2 boiled eggs, peeled and finely diced
Boil eggs and set aside.
The OXO vegetable chopper is my jam for this dip! If you don’t have one, it’s all about cutting lengthwise, then again, perpendicular to that, so the pieces are teeny tiny (just like me, I’m a shortie).
Add red onion, jalapeño, cherry tomatoes, cucumber, cilantro and white sweet corn to medium-sized bowl. Mix to help flavors work together.
Add lime juice to bowl.
Peel and dice eggs and add to bowl along with shrimp. Mix.
You’re done! This dip can be made ahead and refrigerated overnight. Serve with tortilla chips (the Tostitos scoops are the best because you can literally load the chip to infinity) and with a spoon, if needed.