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Mexican-style Egg Salad

Mexican-Style Egg Salad

A classic summer salad goes Mexican-style for a lunch time fiesta.
Course Brunch
Cuisine Mexican
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 -8
Author Olive Jude


  • 12 hard-boiled eggs peeled and roughly chopped
  • 1 bunch scallions green only
  • 1 red pepper diced
  • 2 garlic cloves minced
  • 4-5 celery stalks diced
  • 1-2 jalapeno peppers finely diced
  • 1/4 cup cilantro chopped
  • 1 lime
  • 1 avocado mashed
  • 1/2 cup mayonnaise
  • 1 teaspoon cumin
  • 1 tablespoon chili powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • cayenne pepper optional


  1. Place first 7 ingredients in a bowl. Gently toss to combine.
  2. In a separate bowl, mash avocado until smooth and mix with the juice of one lime for flavor and to prevent browning.
  3. Add the mayonnaise and the spices to the avocado and stir to combine.
  4. Fold the avocado mayo mixture into the egg mixture with the salt and pepper. Stir to combine.
  5. Chill for 15 minutes.
  6. Garnish with cayenne pepper (optional) and serve with tortilla chips or spread on a tortilla wrap.

Recipe Notes

Add 1 cup of shredded cheddar, if desired.
Salad should stay in refrigerator for up to 3 days.