jalapeno egg salad DSC6316

Jalapeño egg salad recipe

This week, I’ve been plowing through my book’s page proofs, making corrections and cuts where needed. Unfortunately, I’m a bit of a perfectionist and when I turn in the proofs next week, I know that I’ll want more time.

But then I saw this Chinese proverb, “Were I to await perfection, my book would never be finished,” and I laughed because this is so true.

So what does this have to do with egg salad? Not a lot, except that it’s spring, which for me always signals a time for fresh beginnings and an opportunity to throw out the old to make room for the new.

jalapeno egg salad | Homesick Texan

That’s how I feel about my book right now—it’s time to send it along to make room for a new project in my life. And yes, eggs are a symbol of rebirth, which is why they’re so closely associated with my favorite spring holiday, Easter.

When I was young, my family and I would spend the week before Easter decorating hard-boiled eggs by dipping them in vinegar and food coloring. Sure, the eggs were fun and festive, but the best thing was having a refrigerator filled with leftover eggs.

Now, I don’t like hard-boiled eggs in too many things—whenever they pop up in meatballs, gravies, or soups, I tend to eat around them. But a plain, unfettered hard-boiled egg is probably the perfect snack—it’s portable, healthy and comes in earth-friendly packaging.

Of course, I tend to embellish and often I’ll take that egg and doctor it up a bit with some mayonnaise, mustard, and jalapeños to make a salad. I started doing this back when I was in high school, and it’s been a favorite snack every since. It’s good as a dip with tortilla chips, though it also makes for a fine sandwich, especially with slices of avocado and bacon.

jalapeno egg salad | Homesick Texan

These days, I don’t often decorate eggs at Easter, but I still love hard-boiled eggs. And for the next few days, in between doing rain dances for the dry parts of Texas and finishing editing my proofs, I hoping this jalapeño egg salad will keep me satisfied and energized.

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5 from 5 votes

Jalapeño egg salad

Cuisine Texan
Cook Time 15 minutes
Servings 2 cups
Author Lisa Fain


  • 6 hard-boiled eggs
  • 1 pickled or fresh jalapeño seeds and stems removed, diced
  • 1 green onion finely chopped, green part only (about a tablespoon)
  • 1 teaspoon chopped cilantro
  • 1/4 teaspoon ground cumin
  • 1 tablespoon mayonnaise
  • 2 tablespoons yellow mustard
  • 1 teaspoon lemon juice
  • Salt black pepper and cayenne to taste
  • Bread or tortilla chips for serving


  • Peel the eggs and then roughly chop. Gently stir in the jalapeño, green onion, ground cumin, mayonnaise, mustard and lemon juice. Add salt, black pepper and cayenne to taste.
  • Serve either on bread for a sandwich or tortilla chips as a dip.

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5 from 5 votes (5 ratings without comment)

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  1. Barbara ruder says:

    "Barbara–There's a place in Cypress called Amelia's that I adore. I also love Ninfa's on Navigation."

    On the road towards Texas as I checked back on your notes … in Flagstaff, AZ grabbing some free wifi to check mail … thanks for sharing these, have already cut'n'pasted and put into an email to myself with googled info re. each.

    And … I've preordered your cookbook to be sent as soon as it is released … YES! definitely going to be getting one too for my sister … and other 'appreciate-ors'! How sweet & spicy it is!

    OH! & have colored hard boiled eggs on ice traveling with me. When my sister & I get to Marfa, we'll pick up the other ingredients and make egg salad a la lisa … aka. jalapeno egg salad!

    My best!

  2. Hi Lisa,
    I just got back from Texas and it WAS really, really dry. This is the only spring in memory that it didn't rain at all during our trip.
    I thought of you when I was in Houston. I ate a great meal at the El Real Tex-Mex Cafe. Have you been there yet?

    We always dye easter eggs, too, and then we put them in an easter egg bread that we eat on the Sunday morning. My kids only like the dying-part and the bread part, though; hence, I have a lot of uneaten hardboiled eggs in my refrigerator. Does an egg salad require freshly boiled eggs?

    I'm so looking forward to your book! I have no doubt that it will be pretty darn close to perfect.

  3. Anonymous says:

    Thanks for the rain dance! It's so pathetic, hot, and dry down here right now; it seems like half of the state's on fire. Yesterday just outside of SATX it was 95 deg. prior to 11 a.m. Lord have mercy!

  4. I just made this with some tweaks. I had some really good, fresh chili powder from a local spice shop, so I subbed that for the cumin, switched the mustard out for Cholula, and, since I didn't have any green onion, skipped them and doubled the jalapenos. Strangely, it's not that spicy, but terribly good. We're eating it now on pretzel crisps. Thank you so much for the inspiration!! I'm anxiously awaiting your book.

  5. Rocky Mountain Woman says:

    Egg salad is my all time favorite go to when I can't think of anything more exciting..

    I'm thinking jalapeno would make it exciting all on it's own!