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Jalapeño Egg Salad


2 eggs

3 Scallions, minced

1 Tablespoon Pickled Jalapeños, chopped

1/4 teaspoon Kosher Sea Salt

1/4 teaspoon Cumin, seeds or ground

1 Tablespoon Olive Oil, Mayo, Jalapeño Sauce or other binder


  • Place eggs in a pot and cover with water.

  • Bring to a boil over high heat and immediately cut the heat when the water begins to boil.

  • Cover pot and rest 11 minutes.

  • Move eggs to an bowl with an ice bath. Gently crack the eggs a bit on the side of the bowl. This will make the eggs easier to peel. Set aside.

  • Mix in a bowl the scallions, Jalapeños, salt and cumin. Add the binder of your choice and stir.

  • Remove eggs from water, dry and peel.

  • Grate eggs with a fine grater directly into the bowl with the binder mixture and stir to combine.

  • Let rest at least 10 minutes to allow the flavors to combine.

  • Serve with crackers, tortilla chips, on toast or in a sandwich.

Makes 1 serving.

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