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Mexican-Style Egg Salad
A classic summer salad goes Mexican-style for a lunch time fiesta.
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 -8
Author Olive Jude
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12
hard-boiled eggs
peeled and roughly chopped
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1
bunch scallions
green only
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1
red pepper
diced
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2
garlic cloves
minced
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4-5
celery stalks
diced
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1-2
jalapeno peppers
finely diced
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1/4
cup
cilantro
chopped
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1
lime
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1
avocado
mashed
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1/2
cup
mayonnaise
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1
teaspoon
cumin
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1
tablespoon
chili powder
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1
tsp
salt
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1/2
tsp
pepper
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cayenne pepper
optional
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Place first 7 ingredients in a bowl. Gently toss to combine.
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In a separate bowl, mash avocado until smooth and mix with the juice of one lime for flavor and to prevent browning.
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Add the mayonnaise and the spices to the avocado and stir to combine.
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Fold the avocado mayo mixture into the egg mixture with the salt and pepper. Stir to combine.
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Chill for 15 minutes.
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Garnish with cayenne pepper (optional) and serve with tortilla chips or spread on a tortilla wrap.
Add 1 cup of shredded cheddar, if desired.
Salad should stay in refrigerator for up to 3 days.