Ingredients
SERVINGS: 1 Serving(s)
- 2 hard-boiled eggs, well cooled and peeled
- 1 tablespoon finely chopped shallot
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped pickled jalapeño or banana pepper
- 2–3 tablespoons curry vinaigrette
- Kosher salt and freshly ground pepper
- Crackers or toast for serving
Preparation
In a small mixing bowl, roughly smash eggs with a fork. Gently mix in vegetables and vinaigrette. Season to taste with salt and pepper. Serve with crackers or toast.
