On this month’s episode of Passport to Flavor, Chef Ripley teaches us a twist on a classic recipe with his Argentinian Egg Salad. This can be used at your Easter brunches or perhaps as a post-Easter dish with those leftover hard-boiled eggs. See how he spices things up by adding Chimichurri to the mayonnaise mix. And if you are looking to save money on eggs, Chef Ripley recommends trying tofu as a substitute.
