Jalapeño Egg Salad Food

THE BEST EGG SALAD

The Best Egg Salad image

While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 2 cups

Number Of Ingredients 8

Ingredients

6 large eggs
1/3 cup mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 tablespoon chopped fresh parsley or dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

Steps:

Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

JALAPENO PICKLED EGGS

Jalapeno Pickled Eggs image

This recipe comes from cooks.com. It was submitted by Jo. My husband loves the jalapeno picked eggs we can buy at a local store. They are expensive though so I wanted to see if I could make some up. I couldn't find a recipe like we were looking for here but I did find this one online. He said they are really good. I cut the original recipe in half and added more garlic. We didn't add the hot sauce and he said they didn't need it, they were plenty hot enough without so it is up to how hot you like stuff. Time does not including egg cooking or the marinating for 1 week.

Provided by Zaney1

Categories Peppers

Time 15m

Yield 18 eggs, 9-18 serving(s)

Number Of Ingredients 9

Ingredients

18 hard-boiled eggs, peeled
2 cups white vinegar
1 small onion, sliced
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons dill seeds
1 1/2 teaspoons black pepper
6 garlic cloves
1 (8 ounce) can whole jalapeno peppers (we used the can that had carrots in it too)
4 -6 splashes hot sauce (optional)

Steps:

Put peeled eggs in a 2 1/2 quart jar.
We used a clean leftover dill pickle jar.
If you use more eggs you will need a bigger jar.
Boil all ingredients (except eggs, of course) for 15 minutes.
Pour hot mixture over eggs until eggs are covered.
Add hot water to jar to fill if needed.
Marinate in refrigerator for 1 week before using.
The original recipe had a note that said for a stronger flavor, poke hole in the eggs with a toothpick before marinating.
We didn't do that so I can't attest to it's results.

SPICY EGG SALAD

Spicy Egg Salad image

This spicy egg salad is made with cheddar cheese, mayo, and fresh jalapeno! Only 2g net carbs per serving, it's a perfect lunch!

Provided by Annie

Categories lunch

Time 15m

Number Of Ingredients 8

Ingredients

6 Eggs (Hard-Boiled and chopped )
1 Jalapeno Pepper (Chopped and seeds removed )
1/4 cup Green Onions (chopped)
1/2 cup Cheddar Cheese (finely shredded)
3 tbsp Mayonnaise
2 tbsp Sour Cream
1/4 tsp Cumin
1/2 tsp Yellow Mustard

Steps:

Add the eggs, jalapeno pepper, green onions and cheese to a mixing bowl and toss to combine.
In a bowl, whisk together the mayonnaise, sour cream, cumin, mustard and salt and pepper to taste.
Mix the sauce in with the egg mixture until well combined.
Serve on lettuce wraps or your choice of keto breads.

Nutrition Facts : Calories 105 kcal, ServingSize 1 serving

JALAPENO EGG SALAD

Jalapeno Egg Salad image

Make and share this Jalapeno Egg Salad recipe from Food.com.

Provided by gailanng

Categories Spreads

Time 15m

Yield 2 cups

Number Of Ingredients 10

Ingredients

6 hard-boiled eggs
1 pickled jalapeno peppers or 1 fresh jalapeno, seeds and stems removed, diced
1 tablespoon green onion, finely chopped, green part only
1 teaspoon chopped cilantro
1/4 teaspoon ground cumin
3 tablespoons mayonnaise (or more to taste)
1 -2 tablespoon yellow mustard
1 teaspoon lemon juice
salt and black pepper
bread or tortilla chips, for serving

Steps:

Peel the eggs and roughly chop. Gently stir in the jalapeno, green onion, ground cumin, mayonnaise, mustard and lemon juice. Add salt, black pepper to taste.
Serve either on bread for a sandwich or tortilla chips as a dip.

Nutrition Facts : Calories 329, Fat 23.8, SaturatedFat 6, Cholesterol 565.2, Sodium 612.7, Carbohydrate 8.4, Fiber 0.7, Sugar 3.5, Protein 19.6