Jalapeño Egg Salad
JC Phelps kicks up his classic egg salad recipe with a spicy kick from jalapenos. Make with leftover Easter eggs, serve as a tea sandwich for spring showers, or any ol' day for a quick & easy lunch - packed with twang!
2/3 cup Duke's Mayonnaise
12 hard-boiled eggs, peeled
- 4 oz. diced jalapeños drained
1/3 cup celery finely diced
- 4 tbsp. green onion chopped
- 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
Chop your hard-boiled eggs into even-sized pieces (HACK: place a cooking rack over a mixing bowl and push the eggs through for easy "chopping"!)
Add eggs, drained jalapeños, celery, green onion, Duke's Mayo, 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 + season additionally to your preferences. Serve + enjoy!