This lightened up Jalapeño Dill Egg Salad is so dang delicious and super easy to prepare! It’s so good, it literally melts in your mouth. I can assure you, this is a recipe you will make over and over again!
Egg salad is one of those things I tend to forget about from time to time, but when I remember, I’m in love all over again.
I made this Jalapeño Dill Egg Salad at the lake last weekend for Memorial Day and it was one of those things that I knew immediately needed to be a blog post.
It’s loaded with fresh dill, lemon, jalapeño, red onion, celery, greek yogurt, Dijon Mustard, garlic powder, salt, and pepper. It’s really so simple yet bursting with flavor!
How do you hard-boil eggs?
Add eggs to a large pot of cool water (yes, I said cool water!). Next, bring the pot of water to a rolling boil.
As soon as the water starts to boil, remove the pot from the heat and let it just hang out un covered for 10-12 minutes. As soon as the timer is up, add the eggs directly into an ice bath.
What is an ice bath?
An ice bath is just a technical term for a big bowl of ice water! Adding anything to an ice bath helps to bring the cooking process to a hault. The eggs will stop cooking and cool down at the same time. As soon as the eggs are cool, they’re ready to go!
How long does egg salad last in the fridge?
The egg salad should be stored in an airtight container and will last in the fridge for about 3-4 days!
What goes well with egg salad?
Egg salad is the perfect summertime food. It’s great for picnics, lunches at the lake, barbeques with friends, or just lunch prep at home! It goes well with toasted bread as a sandwich, with crackers, on a bed of lettuce, or as a side to pulled pork sandwiches, baked beans, grilled chicken, hot dogs, burgers, etc!
OTHER DELICIOUS RECIPES TO TRY!Print
Jalapeño Dill Egg Salad
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 minutes
- Yield: 5–6 1x
- 10 hard-boiled eggs, peeled and finely diced
- 1/2 c greek yogurt
- 1/2 c red onion, finely diced
- 2 celery stalks, finely chopped
- 1 jalapeno, seeded and finely diced
- 3–4 T fresh dill, chopped
- Juice of 1/2 lemon, more to taste
- 2 tsp Dijon Mustard
- 1 tsp garlic powder
- Salt and freshly cracked pepper, to taste
- Place eggs in a large stock pot and cover with cool water. Bring to a rolling boil, remove from heat and let sit for 10-12 minutes.
- Remove from hot water and place directly into an ice bath (a large bowl of ice water), and let cool for 5-7 minutes. Once cool, peel eggs and set aside.
- To prepare egg salad, add diced hard-boiled eggs to a large bowl, along with all remaining ingredients. Toss to combine. Adjust lemon, salt and pepper to taste. Transfer to the fridge to chill. Serve with toasted bread, crackers, on a bed of greens, however you’d like!