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.

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:12 mins

Total Time:22 mins

Servings: 4

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

Directions

Step 1

Place the eggs in a medium-sized pot and cover them with water so that it is about an inch above the eggs.

Step 2

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.

Step 3

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.

Step 4

When the eggs are finished cooking, transfer them to a bowl of ice water to cool for about 5 minutes.

Step 5

Peel the eggs and chop them into small, bite-sized pieces. Place the chopped eggs in a mixing bowl.

Step 6

Add the mayonnaise, dijon mustard, diced jalapeños, chopped green onions, lemon juice, salt, and black pepper to the bowl with the eggs.

Step 7

Gently mix all the ingredients until well combined, being careful not to mash the eggs too much.

Step 8

Taste and adjust the seasoning as needed, adding more salt or jalapeños for extra spice.

Step 9

Transfer the egg salad to a serving bowl and sprinkle with paprika for garnish, if using.

Step 10

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

Serving size	434.1 grams (434.1g)

Amount per serving	% Daily Value*
Calories	1039

Total Fat 90.70g	116%
Saturated Fat 14.30g	72%
Polyunsaturated Fat 0.00g
Cholesterol 1194mg	398%
Sodium 2134mg	93%
Total Carbohydrate 24.90g	9%
Dietary Fiber 1.10g	4%
Total Sugars 0.90g
Protein 36.70g	73%

Vitamin D 240IU	1200%
Calcium 194mg	15%
Iron 7mg	37%
Potassium 522mg	11%

*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.

Source of Calories

Fat: 76.8%

Protein: 13.8%

Carbs: 9.4%