Crunchy Jalapeño Sandwichito Pyramid

With ECC Seasoning on the Side
25 min
4–6
easy

Hey guys, I love my job, I really do. Not just the fact that I get to develop recipes and ingredients. But, that I also get to hang out with my kids, partner, sister, and with you guys.

Sharing recipes is such a joy, and a bigger joy to see you guys recreate it. I wanted to go back to basics, sharing a recipe with you guys how I am used to.

Preparation

Ingredients

  • Eggs (I used 6)
  • Mayo (I used about 1/3 cup for 6 eggs)
  • Optional add-ins (sky’s the limit): Boiled potatoes, Steamed fingerlings, White beans, Chickpeas, Persian cucumber, Celery, Radishes, Jícama, Scallions, Shallots, Chives, Pickled red onion, Dill, Tarragon, Parsley, Cilantro, Microgreens, Capers, Cornichons or dill pickles, Pickled jalapeño, Serrano or jalapeño, ANYTHING YOU WANT!

Instructions

  1. For eggs, no matter how many (I used 6) cover eggs with room temp water, bring to boil and boil 8 minutes. Turn off heat, cool slightly and peel.
  2. Fresh eggs are harder to peel so save those for breakfast and hard boil your older eggs
  3. I used about 1/3 cup mayo for 6 eggs
  4. Watch me make this! https://www.instagram.com/p/DT3AYysERey/

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