Looking To level up your classic egg salad?
This spicy egg salad recipe is a protein-packed, flavor-filled option that brings both heat and nourishment to the table. Made with wholesome ingredients and healthy fats, it’s perfect for busy days when you want something quick, satisfying, and energizing. Whether you enjoy it in a lettuce wrap or as a meal-prep staple, this upgraded egg salad supports your wellness goals while keeping your taste buds happy.
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Ingredients You’ll Need for this Spicy Egg Salad Recipe
This spicy egg salad comes together with just a handful of ingredients:
- Eggs
- Chopped chives (I used dried dill weed instead)
- Jalapeño pepper
- Mayonnaise
- Lemon juice
How to Make This Spicy Egg Salad Recipe
I found this spicy egg salad recipe in Primal Blueprint Quick and Easy Meals, by Mark Sisson and Jennifer Meier, an ebook I received during my Primal Health Coach Certification course. Ready to make it? Follow these easy steps to whip up this flavorful, protein-packed dish in minutes.
Step 1 – Boil the eggs.
The first step is boiling the eggs. I used my DASH egg cooker for this step. It was so easy since I didn’t have to keep my eyes on the stove! If you don’t have an egg cooker, then you can boil the eggs by placing them in a small pot with enough cold water to cover them. Bring to a boil, and then turn off the heat and cover the eggs. Wait about 10 minutes and then transfer them to a bowl filled with ice cubes and water. Chill the eggs for 5 minutes or so and then peel them.
Step 2 – Chop the eggs and Jalapeños.
Next, chop the eggs into small pieces. Also, finely chop the jalapeño pepper after removing the seeds.
Step 3 – Combine all ingredients.
Finally, combine the eggs and jalapeño pepper in a medium-sized bowl with the remaining ingredients – mayonnaise, lemon juice, and chopped chives (or I used dried dill weed). Enjoy!
Why You’ll Love this Spicy Egg Salad Recipe
I really love this spicy egg salad recipe and I’m confident that you will too! The taste is so bold and flavorful! The jalapeños give the egg salad the perfect amount of heat, a spicy twist on a classic recipe. The dish is also so quick and easy to prepare. Including the time for boiling the eggs, it will be ready in under 30 minutes. It’s a great meal option for busy weekday lunches or preparing at the start of the week. This is an another recipe that I like to prepare on a Monday morning, so I know that deciding what to have for lunch each day is done! The ingredients in this spicy egg salad recipe are satisfying and protein-packed. The eggs especially are great for boosting your energy and keeping you full longer!
Frequently Asked Questions (FAQ) About this Spicy Egg Salad Recipe
Have a question or two about making or storing this spicy egg salad recipe? You’re not alone! Here are some common questions – along with tips to make this recipe work for you.
Absolutely! Modify the amount of jalapeño pepper based on your heat preference. You can completely eliminate the jalapeño if you don’t want any spice too. If you like a bigger kick, then add more!
If you’d like your egg salad even spicier, you can use Serrano or habanero pepper instead of jalapeño. If you don’t want any spice eliminate the jalapeño pepper and use celery or bell peppers instead. I used dill instead of chives, but you can also use other herbs such as parsley or basil. Scallions are also a good add-in! Make this salad your own, but try to use whole food ingredients instead of processed as much as possible.
Traditional mayonnaise tends to be loaded with unhealthy seed oils and artificial ingredients. I like to use Primal Kitchen Mayo since it’s made with clean ingredients like avocado oil, organic eggs, and vinegar. No canola oil or soy! You can also make homemade mayo if you’d prefer. From Primal Blueprint Quick and Easy Meals, whisk together 2 egg yolks, 1 teaspoon of mustard, 1 tablespoon of lemon juice and add 1 cup of olive oil slowly, continuing to whisk until the mayo is a thick consistency. Then, season with some salt.
Absolutely! I like to make it on a Monday morning and eat it as my lunch all week. If it’s stored properly the egg salad should last 3-5 days in the fridge.
Below is the recipe that I modified slightly from Primal Blueprint Quick and Easy Meals, by Mark Sisson and Jennifer Meier. I used an egg cooker to boil the eggs and didn’t make homemade mayonnaise.
Jalapeño Egg Salad
Ingredients
- 6 eggs
- 1 tbsp finely chopped chives
- 1 jalapeño pepper, seeds removed, finely chopped
- 1/4 cup mayonnaise
- 1 tbsp lemon juice, or more to taste
Instructions
- Boil eggs in an egg cooker or on the stove. If using the stove option, then place eggs in a small pot with enough cold water to cover the eggs completely. Bring to a boil over high heat. As soon as the water begins to boil, turn off the heat and cover the pot. Let sit for 10 minutes, then transfer the eggs to a bowl filled with ice cubes and water. Chill eggs for five minutes or so, then peel.
- Chop the eggs into small pieces. Combine in a bowl with the remaining ingredients.
now, spice up your lunch!
Whether you’re spicing up your weekday lunch or prepping healthy meals in advance, this spicy jalapeño egg salad recipe is a simple way to add flavor and fuel to your day. It’s proof that eating well doesn’t have to be boring—or time-consuming. With just a few clean ingredients and a little kick of heat, you can create something satisfying, energizing, and totally crave-worthy. Give it a try, and don’t be surprised if it becomes your new go-to!
If you’re looking for more nourishing meals that fit into your busy life, be sure to explore my other recipe blog posts:
- Juicy Skillet Pork Chops
- Slow Cooker Pulled Pork
- Slow Cooker Italian Pot Roast
- Quick & Healthy Hot Cereal
- Healthy Steak Salad
- Cranberry Tuna Salad
- Crustless Broccoli Quiche
- Spice-Rubbed Grilled Pork Chops with Carrots
- Slow Cooker Italian Chicken
- Slow Cooker Herbed Pork Roast
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