Jalapeno Popper Egg Mayonnaise
I’m a jalapeño fiend so of course had to make an egg mayonnaise version with it in! It’s ready in 15 minutes so it’s the perfect quick breakfast or lunch. You can leave the mayonnaise out if you want, it’s just there for a bit of extra flavour.
Jump to recipeFAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator.
Can this be frozen?
I wouldn’t recommend freezing this!
If you’re looking for another egg dish, be sure to try out these recipes:
Jalapeno Popper Egg Mayonnaise
Ingredients
- 2 eggs
- 3 tbsp cottage cheese
- 1/2 tbsp mayonnaise (optional)
- 25g grated cheddar
- 40g pickled jalapeño, chopped
- 2-3 tbsp chives, choppped
- 1/4 tsp garlic powder
- 1 tbsp jalapeño juice
- Salt, pepper
Method
- Boil the eggs for 9 minute. Then place in a bowl of cold water and peel once cool.
- In a small bowl, add the eggs and rest of ingredients. Mash the eggs with a fork (or potato masher) then mix well.
- Season with plenty of salt and pepper. And that’s everything!
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