Description

My Spicy Jalapeño Egg Salad takes the traditional, creamy comfort food we all grew up with and adds a refreshing kick that awakens the palate. It's ideal for school lunches or weekend brunches, offering a perfect balance of rich protein and vibrant heat.

Ingredients

Scale

8 Large Eggs
1/2 cup Avocado Oil Mayonnaise
2 medium Fresh Jalapeños
1/4 cup Red Onio
1 tablespoon Dijon Mustard
2 tablespoons Fresh Cilantro
1/2 teaspoon Smoked Paprika
Sea Salt & Black Pepper to taste
1 teaspoon Fresh Lime Juice

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Instructions

Place your eggs in a single layer in a saucepan and cover them with an inch of cold water. Bring the water to a rolling boil. Once boiling, remove the pan from the heat, cover it with a lid, and let it sit for exactly 10 to 12 minutes
Prepare a bowl with cold water and ice cubes. Immediately transfer the eggs to the ice bath once the timer goes off. Let them cool for at least 5 minutes
Gently crack the eggshells and peel them under cool running water. Pat the eggs dry with a paper towel. Dice the hard-boiled eggs into bite-sized chunks and place them into a large mixing bowl
In a separate small bowl, whisk together the avocado oil mayonnaise, Dijon mustard, lime juice, smoked paprika, salt, and pepper
Add the finely diced jalapeños, minced red onion, and chopped cilantro to the bowl with the eggs. Pour the creamy dressing over the top
Using a spatula, gently fold the ingredients together until the eggs are evenly coated. Chill in the refrigerator for at least 30 minutes before serving

Notes

If you want to skip the mayo entirely, try using Plain Greek Yogurt or mashed Avocado.

For a milder version, use pickled jalapeños instead of fresh ones.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Lunch
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 245 kcal
Sugar: 1g
Sodium: 320mg
Fat: 19g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 14g
Cholesterol: 370mg