Hey, y'all! Egg Salad is one of my favorite year-long foods, as it is both delicious + filling. While I like many varieties of egg salad, I often find that it needs to be amped up to the next level. My answer to that? Jalapeños! The incorporation doesn't make this recipe too spicy, it simply gives it flavor. I'm so excited to share my Jalapeño Egg Salad with y'all today - try it once and you won't go back!
This post is in partnership with Duke’s Mayonnaise. All opinions expressed, as always, are my own. Thank you for supporting those that make JCP Eats possible!
Jalapeño Egg Salad
Frequently Asked Questions
I think egg salad should be, at its core, chunky. Leave the eggs in larger diced chunks -- don't finely dice them!
While you can chop with a knife, I recently learned that chopping hard-broiled eggs through a cooling rack with a bowl underneath is the easiest + quickest way. The best part? It's standardized, making the cuts even with each egg.
Shopping List, Ingredients: Jalapeño Egg Salad
- eggs
- canned diced jalapeño
- celery
- green onion
- Duke's Mayonnaise
- dijon mustard
- hot sauce
- dill
- garlic powder
- kosher salt
- black pepper
How to Make Jalapeño Egg Salad
- Chop your hard-boiled eggs into even-sized pieces.
- Add eggs, drained jalapeños, celery, green onion, Duke's Mayonnaise, dijon mustard, hot sauce, dill, garlic powder, kosher salt, and black pepper to a large bowl.
- Fold ingredients into each other until well-combined. If the egg salad is too chunky, simply mash with the back side of your spoon.
- Taste + seasonally additionally to your preferences. Serve + enjoy!
About Duke's Mayonnaise
Duke's is, hands down, the mayonnaise of the American South. It's the most commonly used ingredient in my kitchen and I always have a jar - or four - on deck. The southern legacy of Duke's goes back to Camp Sevier in 1917 and Eugenia Duke (Greenville, SC). Her sandwiches that were sold to army canteens during WWI were so legendary that army vets wrote to Eugenia years later begging for her sandwich recipes and jars of her delectable spread. Because of this, she began bottling it as a product on its own in 1923. Duke's is readily available in supermarkets around the US; you can also order online here.
The Recipe
Jalapeño Egg Salad
Ingredients
- 12 hard-boiled eggs peeled
- 4 oz. diced jalapeños drained
- ⅓ c. celery finely diced
- 4 tbsp. green onion chopped
- ⅔ c. Duke's Mayonnaise
- 2 tbsp. dijon mustard
- 4-6 dashes hot sauce
- 1.5 tbsp. dill
- garlic powder to taste
- kosher salt to taste
- black pepper to taste
Instructions
-
Chop your hard-boiled eggs into even-sized pieces.
-
Add eggs, drained jalapeños, celery, green onion, Duke's Mayonnaise, dijon mustard, hot sauce, dill, garlic powder, kosher salt, and black pepper to a large bowl.
-
Fold ingredients into each other until well-combined. If the egg salad is too chunky, simply mash with the back side of your spoon.
-
Taste + seasonally additionally to your preferences. Serve + enjoy!
Nutrition
Y’all come back now, ya hear?
My best,
JC
Keep Up With JCP Eats
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