Ingredients for Mexican Egg Salad
- Hard Boiled Eggs
- Celery
- Pickle
- Seasoning Salt
- Dry Mustard
- Cumin Seeds
- White Pepper
- Vinegar
- 1/4 cup mayonnaise (or more, to taste)
- Salad Greens
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How to Make Mexican Egg Salad
- Hard-boil 6 large eggs. Once cool, peel and chop them into small pieces.
- In a medium bowl, combine the chopped eggs, 1/2 cup finely chopped red onion, 1/2 cup chopped cilantro, 1/4 cup chopped green bell pepper, 1 jalapeño pepper, seeded and minced (adjust to your spice preference), and 1/4 cup crumbled cotija cheese.
- Add 1/4 cup mayonnaise (or more to your desired consistency). Gently mix until everything is well combined.
- Season generously with salt and freshly ground black pepper. Add a squeeze of lime juice to taste.
- Serve the Mexican Egg Salad on a bed of crisp lettuce or tortilla chips. Garnish with extra cilantro and a sprinkle of cotija cheese, if desired.
- Makes 4 servings
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
4g
Fat
12g
Carbs
0g
