ingredients

• 8 eggs, hard boiled
• 1/4 THE GRACIOUS GOURMET HATCH CHILE PESTO
• salt and black pepper to taste
• 1/4 cup mayonnaise
• toasted bread or leaves of romaine lettuce for serving

instructions

1. To hard-boil the eggs: place eggs in a pot and add enough water to cover eggs by at least one inch. Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 10-12 minutes. Remove eggs from hot water and immediately chill them in a bowl filled with ice until cooled completely.
2. Peel the cooled eggs, discarding shells, and dice them, keeping both yolks and whites.
3. Mix mayonnaise, hatch chile pesto and salt and pepper; combine with the diced eggs.
4. Refrigerate for at least an hour so flavors can combine and mixture can firm slightly.
5. Serve on toasted bread or bed of crisp romaine lettuce.

Makes 4 servings.