Jalapeño Dill Egg Salad

Jalapeño Dill Egg Salad

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  1. 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.  
  2. 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. 
  3. 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!
  4. enjoy!!!
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