Description
A cozy twist on a classic egg salad, featuring creamy mayo, sour cream, sharp cheddar, and a kick of jalapeño.
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 salad)
- 1/2 tsp chipotle chili powder (optional)
Instructions
- Peel and dice the hard-boiled eggs. Add them to a large mixing bowl.
- Seed and dice the jalapeños, adding them to the bowl with the eggs.
- Add the shredded sharp cheddar cheese and a sprinkle of salt. Gently mix until evenly incorporated.
- Sprinkle in some chipotle chili powder for an extra kick.
- Add the mayo and sour cream to the bowl. Mix gently until all ingredients are combined.
- Store the egg salad in an airtight container in the refrigerator.
Notes
This egg salad can be made a day ahead to develop even richer flavors. Leftovers are fantastic on toast or in lettuce wraps.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 290
- Sugar: 1g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 640mg