Spicy-Cheesy Egg Salad

A zesty and creamy egg salad featuring jalapeño and sharp cheddar, perfect for sandwiches or a light snack.

Prep Time 10

Total Time 30

Serving Size servings

4 pieces hard-boiled eggs, peeled and chilled See tip for perfect eggs.
1/4 cup mayonnaise Use Greek yogurt or a mix for a tangier swap.
1 piece jalapeño pepper, finely chopped Remove seeds for mild heat.
1/2 cup sharp cheddar cheese, shredded For a milder cheese, use Monterey Jack or Colby.
to taste Salt and black pepper Start light on salt, cheddar can be salty.
1 tablespoon fresh chives, chopped Optional, for brightness.

Peel the hard-boiled eggs and chop them into bite-sized pieces. Place them in a medium mixing bowl.
Add the mayonnaise to the eggs and stir gently to coat.
Fold in the finely chopped jalapeño and the shredded sharp cheddar. Mix until combined but still slightly chunky.
Season with salt and freshly ground black pepper to taste. Taste and adjust.
If using, sprinkle chopped chives on top as a fresh garnish.
Serve right away on toasted bread, crackers, or wrapped in crisp lettuce leaves for a low-carb option.

Store in an airtight container for up to 3–4 days. Not recommended for freezing. Stir gently before serving and refresh texture if needed.