Egg And Cheese Salad With Spicy Cilantro-Pepitas Aioli

1. 1

   ["In a small skillet over medium heat, toast pepitas, shaking pan often, until they begin to pop and are fragrant, but not browned, 3-5 minutes.", "Transfer to food processor or blender. Add cilantro, garlic, jalapeno, salt and cumin. Process, scraping sides frequently, until well-minced. With machine running, gradually add oil, then lime juice, processing until as smooth as possible, and scraping down sides as needed.

2. 2

   Transfer to a mixing bowl; whisk in mayonnaise and lime zest. Chill until ready to use.", "In an other bowl toss to combine the eggs, cheese, celery and black pepper; gradually add spoonfuls of the aioli until desired consistency; I added about 3 and 1/2 or 4 tablespoons.

3. 3

   Can be made ahead and kept refrigerated up to 3 days."]

* Per serving · 4 servings · Values may vary.

No additional tips available.