3 Scallions, minced
1 Tablespoon Pickled Jalapeños, chopped
1/4 teaspoon Kosher Sea Salt
1/4 teaspoon Cumin, seeds or ground
1 Tablespoon Olive Oil, Mayo, Jalapeño Sauce or other binder
Place eggs in a pot and cover with water.
Bring to a boil over high heat and immediately cut the heat when the water begins to boil.
Cover pot and rest 11 minutes.
Move eggs to an bowl with an ice bath. Gently crack the eggs a bit on the side of the bowl. This will make the eggs easier to peel. Set aside.
Mix in a bowl the scallions, Jalapeños, salt and cumin. Add the binder of your choice and stir.
Remove eggs from water, dry and peel.
Grate eggs with a fine grater directly into the bowl with the binder mixture and stir to combine.
Let rest at least 10 minutes to allow the flavors to combine.
Serve with crackers, tortilla chips, on toast or in a sandwich.
Makes 1 serving.