Jalapeño egg salad

Jalapeño egg salad 6 hard-boiled eggs 1 pickled or fresh jalapeño, seeds and stems removed, diced 1 green onion, finely chopped, green part only (about a tablespoon) 1 teaspoon chopped cilantro 1/4 teaspoon ground cumin 1 tablespoon mayonnaise 2 tablespoons yellow mustard 1 teaspoon lemon juice Salt, black pepper and cayenne to taste Bread or tortilla chips for serving Peel the eggs and then roughly chop. Gently stir in the jalapeño, green onion, ground cumin, mayonnaise, mustard and lemon juice. Add salt, black pepper and cayenne to taste. Serve either on bread for a sandwich or tortilla chips as a dip. Yield: about 2 cups