Jalapeno Egg Salad Stack

A mixture of eggs, mayonnaise and Jalapeno Pepper Dip is stacked with tomatoes, green pepper, cucumber and lettuce.

Ingredients

  • 2 Eggs, hard-boiled, peeled, diced
  • 2 tsp. Mayonnaise
  • 2 1/2 Tbsp. Robert Rothschild Jalapeno Pepper Dip
  • 1/2 cup Cucumber, diced
  • Cucumber, 1/4 inch thick slices, quartered
  • 1 medium Tomato, diced
  • 1 Green pepper, diced
  • Lettuce, finely chopped
  • 10 oz. Soup can, empty, cleaned, with both ends removed
  • Nonstick vegetable spray
  • Directions
    1. For Egg Salad: In a medium mixing bowl, combine the eggs, mayonnaise and Jalapeno Pepper Dip together and mix well. Refrigerate to cool.
    2. To Assemble: Spray inside of can with vegetable spray, place on a cookie sheet and begin to layer stack. Press each layer down gently but firmly with a small ladle or soup spoon.
    3. Layer 1: Add 2 tablespoons diced cucumber.
    4. Layer 2: Add 2 tablespoons diced tomato.
    5. Layer 3: Add 3 tablespoons of the Jalapeno Pepper egg salad.
    6. Layer 4: Add 2 tablespoons diced green pepper. Refrigerate.
    7. Use a spatula to transfer the stack to serving plate. With one hand, gently lift the mold off the stack of ingredients, using the other hand to steady the stack. Before serving add a layer of chopped lettuce. To garnish: Add a dallop of egg salad on top of lettuce with a sprig of parsley. Place 3 pieces of cucumber as spokes at the base of stack.

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