Have you ever seen the MTV show “Pimp My Ride” where a beat-up, tin-can of a vehicle gets a total tarted-up makeover- complete with features like aquariums and shoe racks and hydraulic surfboard lifters?
Well, sometimes I like to play culinary “Pimp My____________(fill in the blank with your favorite, but somewhat tired go-to everyday recipe).” You know, take a dull salad and add grilled shrimp and fruit, or top your morning toast with salmon and creme fraiche, or add truffle oil to any old thing to make it special.
In honor of the ridiculous number of luridly-dyed hard-boiled eggs in my post-Easter fridge, today’s episode is “Pimp My Egg Salad.” Just add a number of tasty pantry items to a normal egg salad and voila! You have a hottie-hottie, hot-hot, lunch where before sat a bland and boring boiled egg.
By the way, to boil eggs perfectly, set them in cold water that covers by an inch. Bring to a rolling boil. Remove from heat, cover and allow to sit for ten minutes. Drain and shock the eggs in ice water (to help the peeling later). Using eggs that are not farm-fresh will make them easier to peel (more air between shell and membrane).
4 hard-boiled eggs
2 Tbs mayonnaise
1-2 tsps prepared mustard
1 tsp minced red onion (optional)
1 tsp capers, drained
Five large pitted black olives, sliced
1 Tbs roasted red pepper, diced
Salt to taste
Dash of sriracha or other hot sauce (optional)
Mix all ingredients in a bowl. Salt to taste and add hot sauce if desired. Serve in a sandwich on toast or atop a salad.