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Jalapeño Egg Salad

There's nothing like cold, egg salad in the summertime. Egg salad is easy to make, low in cost and always a crowdpleaser. Egg salad is great on a bed of greens, with crackers or tortilla chips, or on a sandwich. 

Using some jalapeños from the garden and a carton of eggs, I prepared a delicious lunch time treat with hints of Mexican flare.*

*You can use cilantro in this recipe, I opted for parsley because cilantro started tasting like soap after I had a baby. :)


One carton of eggs, hard-boiled and chopped

4 tablespoons of mayonnaise

1 tablespoon yellow mustard

2 small jalapeños, seeded/diced or 1 large.

1/4 paprika

1/4 tsp cumin

1/2 tsp cayenne pepper

1/2tbsp chopped parsley (or cilantro)

Salt and pepper to taste


1. Hard boil eggs, let them cool in a cold bath. Remove shells, rough chop place in a bowl.  

2. Add mayonnaise and mustard to chopped eggs. Add spices and stir gently to combine.

3. Add diced jalapeños and parsley (or cilantro). You can also add a couple green onions, I didn't have any on hand but they would provide a nice crunch!

4. Let combined mixture chill in the fridge for an hour or longer, serve as a sandwich, salad, eat with tortilla chips or crackers! 

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About Ashley

Ashley Mancione is a wife, mom, freelance graphic designer/developer and home decor enthusiast. Stay tuned to read more about styling House 3, favorite recipes and her DIY adventures.

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