5 from 1 vote

Jalapeno, Caper, and Avocado Egg Salad

Jalapeno, Caper, & Avocado Egg Salad combines hard boiled eggs and a lot of other yummy ingredients to add crunch and saltiness in each bite. It is a great way to use leftover hard boiled eggs and will be a big hit at parties, especially in spring and summer. You can double or triple the recipe depending on the size of your group.
Course Appetizer, Main Dish
Servings 2 servings
Calories 283kcal
Author Stacey


  • 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


Calories: 283kcal | Carbohydrates: 9g | Protein: 14g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 374mg | Sodium: 498mg | Potassium: 432mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1640IU | Vitamin C: 51.8mg | Calcium: 61mg | Iron: 1.6mg