I love egg salad and have tried many variations, but I created one yesterday that has become one of my new favorites. I could easily eat it every week! We had such a busy and fun-filled weekend, that my kids did not color eggs until Easter night. There were a lot of eggs, so I made an incredibly tasty Jalapeno, Caper, and Avocado Egg Salad using some of the leftover hard boiled eggs and a lot of super yummy ingredients that I already had at home. I ate the egg salad on top of large slices of tomato and I loved the combination. It was great having some crunch and salt in each bite! I enjoyed the salad as a lunch, but it would also work great as a side dish and at any party, especially in the spring and summer.
- 4 hard boiled eggs
- 1 tbsp reduced fat mayonnaise
- 1/2 tbsp dijon mustard
- 1/2 tsp lemon juice
- 1 jalapeno seeded and chopped
- 1 tbsp capers drained
- 1/2 avocado chopped
- 1/2 red pepper chopped
- 1 tbsp red onion chopped
- 1 tbsp cilantro chopped
- 5 green olives chopped
- optional-slices of large tomato
- In a small bowl, mix mayonnaise, dijon mustard, and lemon juice and set aside
- Peel hard boiled eggs and chop into small pieces (I removed the yolks from two of the eggs)
- In a bowl, combine eggs with the remaining ingredients
- Add mayonnaise mixture and stir until well combined
- Optional-serve on slices of tomato
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