Jalapeño Egg Salad

Jalapeño Egg Salad | Yea Yea Pueblo

Every Tuesday morning, before the sun rises, fresh eggs, butter and milk are delivered to an insulated box on my front step. I look forward to the arrival of these local farm fresh products and I don’t know what I’ll do without them this fall when we’re up in Alaska, predictably enduring the harshest winter of our lives.

I opened my fridge today, to contemplate dinner plans and I realized I had three dozen eggs from Smith Brothers Farms. Not wanting to wait for an evening frittata, I whipped up a new egg salad recipe.

Jalapeño Egg Salad | Yea Yea Pueblo

This recipe is adapted from Pam Anderson’s Cook Without a Book: Meatless Meals. She provides a basic egg salad recipe, and you can plug in anything you like. I chose to make a southwestern style egg salad, mainly to accommodate what I had in my pantry.

Jalapeño Egg Salad | Yea Yea Pueblo

It works! Jarred jalapeños, spicy red onion and salsa provide a unique twist on an otherwise ordinary side dish. I ate it for lunch with tortilla chips, but I highly recommend trying it in a whole wheat wrap. That’s what I’ll do next.

Jalapeño Egg Salad | Yea Yea Pueblo

This recipe used up almost one carton of eggs, now I just need to make a couple of frittatas to use up the rest.

Jalapeño Egg Salad | Yea Yea Pueblo

Jalapeño Egg Salad | Yea Yea Pueblo

Jalapeño Egg Salad | Yea Yea Pueblo

Jalapeño Egg Salad | Yea Yea Pueblo

Jalapeño Egg Salad | Yea Yea Pueblo

Jalapeño Egg Salad Recipe:

Ingredients:

6 eggs

1/4 cup light mayo

1/4 cup diced red onion

1/4 cup salsa – hot

1/4 cup diced jalapeños (fresh or jarred)

1 tablespoon fresh cilantro, chopped

Salt & Pepper to taste

Instructions:

Place eggs in one layer in a deep pot and cover with water. Bring to a boil. When water begins to boil, remove pot from heat and let sit for 10 minutes. Drain the hot water, and replace it with cold water and ice. Let cool until the pot has become cool itself.

Dice onions, jalapeños, cilantro and eggs. Combine all ingredients in medium mixing bowl and stir well. Season with salt and pepper to taste.

Serve with tortilla chips, or in whole wheat wraps.

Notes: 

I took the eggs from the pot and put them in a mixing bowl and ran cold water over them for a few minutes to get the process started. Then I let them soak in ice water. You can do this, or as noted in the instructions using the original pot to cool the eggs. It doesn’t seem to matter much. The point is cooling the eggs as quickly as possible, and keeping the eggs from sticking to the shell. Hint: run cool water over the eggs as you peel the shell, it keeps the shell together and separates the insides and the out rather neatly.

3 Comment

  1. yum! This sounds really good. A nice kick in the butt to regular egg salad 🙂

    1. My husband loves egg salad, he seemed to especially enjoy this one.

  2. Christie Ardoin says: Reply

    Jalapenos make everything taste better! I used them tonight with mushroom/zucchini stir fry.

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