Easter eggs repurposed: spicing up the classic egg salad recipe.

Sunshine and superfluous amounts of sugar certainly were not missing this Easter weekend. Armed with Cadbury Eggs and Peeps, we charge onward into dead week. Now, presumably alongside empty Reese’s wrappers and plastic grass, you possess an inordinate number of hard-boiled eggs. Now that they’ve been painted, what purpose can they possibly serve? That is where I have your answer: egg salad! This recipe can be tossed together relatively simply, and kept in the fridge for consumption at random (because who eats regular meals during dead week?) Additionally, it contains jalapeño peppers and honey mustard — a nice little sweet and spicy combination to keep you going.

If you find yourself empty-handed in the hard-boiled eggs department, relax! Hard-boiling eggs is a necessary skill to have, and an easy one to obtain. Simply put your eggs in a pot, fill with water until they are approximately an inch covered, and set on high heat. Once the water reaches a rolling boil, cook for 11-12 minutes. Remove from the burner, be careful not to scald yourself with steam, and gently pour the hot water out. Run cold water over the eggs, and let them rest to cool. Now for the challenge: peeling said eggs. My preferred method is to roll the eggs along the counter somewhat forcibly, until the shell is covered in cracks. Then, gently slip a spoon underneath one of the cracks, and glide it along the egg to remove the shell. You may have to do this multiple times per egg, but it’s generally effective.


Alright, here’s what you need for a four-serving recipe:

8 hard-boiled eggs, peeled

3 tablespoons mayonnaise

1 tablespoon minced jalapeño pepper (be sure and wash your hands after chopping — accidentally rubbing jalapeño juice in your eyes is not the most pleasant thing.)

½ tablespoon honey mustard

½ teaspoon pepper

½ teaspoon garlic powder

1 pinch salt



  1.  Using a fork, mash the eggs in a medium-sized bowl.
  2.  Add in the mayonnaise, mustard and jalapeño.
  3.  Season with the pepper, garlic powder and salt.


This is delicious served with baby spinach leaves and tomato. Granted, you’ll need some sort of bread-ish item, and I recommend everything bagels or pita, but regular bread works fine, too. Egg salad is pretty flexible ingredient-wise, so to mix things up try different types of mustard, adding celery or pickles, go to town with it. (Note: I actually don’t recommend taking this to town with you, as it should be refrigerated.)

As always, tweet me @linguistic__love, or Instagram with the hashtag #KitchenKorner, to ask questions, make a recipe recommendation or share your culinary craftings.