Mexican-Style Egg Salad
- • 6 hard-boiled eggs, peeled and diced
- • ½ bunch scallions (green only)
- • ½ red pepper, diced
- • 1 garlic clove, minced
- • 2–3 celery stalks, diced
- • ½–1 jalapeño pepper, finely diced (adjust to taste)
- • 2 tablespoons cilantro, chopped
- • ½ lime
- • 1 avocado, mashed
- • ½ cup mayonnaise
- • ½ teaspoon cumin
- • ½ tablespoon chili powder
- • ½ teaspoon salt
- • ¼ teaspoon pepper
- • Cayenne pepper (optional)
Method
1. In a bowl, combine the first 7 ingredients (eggs through cilantro). Gently toss to mix.
2. In a separate bowl, mash the avocado until smooth and mix with juice of ½ lime.
3. Add mayonnaise, cumin, chili powder, salt, and pepper to the avocado and stir until combined.
4. Fold the avocado-mayo mixture into the egg mixture until evenly combined.
5. Chill for 15 minutes before serving.
6. Garnish with cayenne pepper if desired. Serve with tortilla chips or as a spread on a tortilla wrap.
The salad will keep in the fridge for up to 3 days.
