Cheddar Jalapeño Egg Salad

the egg salad that changed my mind about egg salad

Let me be honest with you: I’ve never been an egg salad person. Something about the overly mayo-heavy, bland versions I grew up with just never did it for me. It always felt… mushy? Too simple? Not enough texture or bold flavor?

But this—this Cheddar Jalapeño Egg Salad—changed everything.

It’s creamy, yes, but also tangy, a little spicy, and full of flavor and richness. AKA it’s anything but boring. The sharp cheddar, the gentle bite of fresh jalapeño, herby freshness from cilantro, and a little zing from Dijon and red onion. It’s egg salad, but with a personality. And I’m here for it.

PLUS, if egg salad wasn’t already a high-protein masterpiece, this version introduces even more protein from using Greek yogurt instead of mayo. And if you know me, you know I love a protein packed meal.

Honestly, I made this once on a whim, just trying to use up hard-boiled eggs and a lonely jalapeño sitting in my fridge. But when I threw it into a sandwich and took a bite? Game over. I’ve been hooked ever since. P.S. My tips for fail-proof hard boiled eggs are included below. Thank me later.

Here’s how to make it: