Jalapeño Dill Egg Salad
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 minutes
- Yield: 5-6 1x
Ingredients
- 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
Instructions
- 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!
- enjoy!!!
Find it online: https://www.tippsinthekitch.com/jalapeno-dill-egg-salad/
