Jalapeño Popper Egg Salad
A spicy and creamy egg salad featuring the bold flavors of jalapeño poppers, perfect for a low-carb and keto-friendly meal.
Equipment
- Saucepan
- Large mixing bowl
- Small Bowl
- Whisk
Ingredients
- 8 whole eggs
- 5 slices uncured bacon cooked and crumbled
- 1/3 cup cream cheese room temperature
- 1/3 cup mayonnaise
- 3 tablespoons pickled jalapeño peppers chopped
- 1 tablespoon scallions chopped
- 1 tablespoon jalapeño pepper juice
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
Instructions
- Prepare the Eggs: Place the eggs in a saucepan and cover them with cold water. Add a splash of white vinegar and a pinch of salt. Bring the water to a full boil over high heat, then reduce it to a gentle simmer and cook for exactly 10 minutes. Immediately transfer the cooked eggs to a bowl of cold water for another 10 minutes to stop the cooking and make them easier to peel. Once cooled, gently crack and peel the eggs, then chop them into bite-sized pieces and set aside in a large mixing bowl.
- Whip up the Dressing: In a separate small bowl, whisk together the mayonnaise, softened cream cheese, pickled jalapeño juice, garlic salt, and ground black pepper until the mixture is smooth and well combined.
- Combine and Enjoy: Pour this creamy dressing over the chopped eggs. Add the crispy crumbled bacon, chopped pickled jalapeño peppers, and fresh sliced scallions to the bowl. Gently fold all the ingredients together until everything is evenly coated and mixed. Your flavorful egg salad is ready to serve immediately or can be chilled in the fridge for an even more refreshing taste!
Notes
Nutrition per serving: Calories: 228kcal, Total Carbs: 2g, Net Carbs: 2g, Fats: 19g, Protein: 11g.
