Description
A creamy, zesty egg salad featuring sharp cheddar and jalapeños, perfect for picnics or quick lunches.
Ingredients
Scale
- 12 hard-boiled eggs
- 3 jalapeño peppers (seeded)
- 1 1/4 cup shredded sharp cheddar cheese
- Salt (to taste)
- 2 tbsp sour cream
- 1/3 cup mayo (or 1/2 cup for creamier texture)
- 1/2 tsp chipotle chili powder (optional)
Instructions
- Peel and dice the hard-boiled eggs and place them in a large mixing bowl.
- Seed and dice the jalapeños, then add them to the bowl with the eggs.
- Add the shredded sharp cheddar cheese and a sprinkle of salt; gently mix to combine.
- Pour in the mayo and sour cream, folding gently until creamy and blended.
- Transfer the egg salad into an air-tight container and refrigerate until ready to serve.
Notes
This egg salad tastes better if made a day ahead to let the flavors meld. Store in an air-tight container and consume within 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 300mg