Egg And Cheese Salad With Spicy Cilantro-Pepitas Aioli

• 3 extra-large eggs, hard boiled, (but the yolk should be still pretty soft), shredded on the large holes side of a box grater
• 1 cup Aged Sharp White Cheddar or Parmesan cheese, shredded
• 2 celery ribs with leaves, peeled and thinly sliced
• Freshly ground black pepper to taste
• 1/2 cup pepitas (raw pumpkin seeds), lightly toasted
• 1 cup fresh cilantro leaves
• 1 large garlic clove, peeled and chopped
• 1/2 jalapeno chile, seeded and chopped
• 1/4 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 2 tablespoons olive oil
• 2 teaspoons each lime zest and juice
• 1/4 cup Best Foods or Hellman's mayonnaise

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.
2. 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.rnTransfer to a mixing bowl; whisk in mayonnaise and lime zest. Chill until ready to use.
3. 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. rnCan be made ahead and kept refrigerated up to 3 days.

eggs, parmesan cheese, celery, freshly ground black pepper, pepitas, fresh cilantro, garlic, jalapeno chile, ground cumin, kosher salt, olive oil, lime zest, foods

Taken from food52.com/recipes/18360-egg-and-cheese-salad-with-spicy-cilantro-pepitas-aioli (may not work)