Since subscribing to The Fresh 20 meal planning service last summer, I’ve made a point of trying to embrace the idea of expanding my culinary palate. As a result, some recipes I never would have touched again on my own have become a base with which to experiment.  A few weeks ago, our menu included a basic egg salad recipe.

I’m a huge fan of meals that require minimal cleanup, and in that respect egg salad makes a convenient lunch or weeknight dinner – a pot for boiling the eggs and a bowl to mix it all up in, and you’re set. However, I’m not a huge fan of eggs to begin with, and the few times I’ve had egg salad, it always seemed a like it was little more than mashed eggs.

When egg salad was included on our Fresh 20 menu I decided that this time around, rather than skipping it, I would try to amp it up a little. The result was a spicy egg salad that has a nice kick and a bit of a Mexican flair.

We served it with arugula and pita bread, but you could change up the greens, put it in a wrap, or go the traditional route and serve it as a sandwich.

Jalapeño Egg Salad


  • 6 eggs (large, hardboiled and peeled)
  • 1/4 cups chives (or green onions, chopped)
  • 1 jalapeño (seeded, diced)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons dijon mustard
  • 1/8 teaspoons cumin
  • salt (to taste)
  • black pepper (to taste)
  • cayenne (to taste)


In a large bowl, mash hardboiled eggs with jalapeño and chives. In a small bowl, whisk together oil, lemon juice, mustard, and cumin, then add to egg mixture and mix well. Chill. Season to taste with salt, black pepper, and cayenne.

Recipe and photographs from Mayhem in the Kitchen!

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