Jalapeno Egg Salad
Elevate your classic egg salad with a zesty twist by trying this Jalapeño Egg Salad recipe! Perfectly boiled eggs are combined with creamy mayonnaise, tangy Dijon mustard, and a squeeze of fresh lemon juice for a vibrant base, while diced jalapeño peppers and green onions add a delightful kick of spice and crunch. This easy-to-make dish comes together in just 20 minutes, making it a fantastic option for quick lunches, sandwiches, or as a flavorful snack with crackers. The heat level is easily customizable—remove jalapeño seeds for a milder version or keep them in for an extra fiery bite! Sprinkle on a dash of paprika for a colorful garnish, and savor this bold, protein-packed recipe that’s sure to become a go-to favorite.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 0.3333 cup mayonnaise
- 1 tablespoon dijon mustard
- 2 pieces jalapeño peppers
- 2 stalks green onion
- 1 teaspoon fresh lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika
Instructions
Place the eggs in a medium-sized pot and cover them with water so that it is about an inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10-12 minutes.
While the eggs cook, finely dice the jalapeño peppers, removing the seeds and membranes for less heat if desired. Chop the green onions into thin slices.
When the eggs are finished cooking, transfer them to a bowl of ice water to cool for about 5 minutes.
Peel the eggs and chop them into small, bite-sized pieces. Place the chopped eggs in a mixing bowl.
Add the mayonnaise, dijon mustard, diced jalapeños, chopped green onions, lemon juice, salt, and black pepper to the bowl with the eggs.
Gently mix all the ingredients until well combined, being careful not to mash the eggs too much.
Taste and adjust the seasoning as needed, adding more salt or jalapeños for extra spice.
Transfer the egg salad to a serving bowl and sprinkle with paprika for garnish, if using.
Serve immediately, or refrigerate for up to 3 days in an airtight container. Enjoy on sandwiches, with crackers, or as a side dish!
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 567 mg | 25% | |
| Total Carbohydrate | 2.3 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.4 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 152 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
