Mexican Egg Salad Recipe

Spice up your lunch routine with this vibrant Mexican Egg Salad! A zesty twist on a classic, this recipe bursts with Southwestern flavors. Quick, easy, and perfect for a light meal or satisfying snack. Get ready for a fiesta in your mouth!

Prep Time 15 mins
Cook Time 20 mins
Calories 120.2 kcal
Protein 19g
Rating Be the first
Mexican Egg Salad 71

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Mexican Egg Salad

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How to Make Mexican Egg Salad

  1. Hard-boil 6 large eggs. Once cool, peel and chop them into small pieces.
  2. 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.
  3. Add 1/4 cup mayonnaise (or more to your desired consistency). Gently mix until everything is well combined.
  4. Season generously with salt and freshly ground black pepper. Add a squeeze of lime juice to taste.
  5. 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.
  6. Makes 4 servings

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

4g

Fat

12g

Carbs

0g

Frequently Asked Questions

How long does it take to make Mexican Egg Salad?

Mexican Egg Salad takes about 35 minutes from start to finish — roughly 15 minutes to prepare and 20 minutes to cook.

How many calories are in Mexican Egg Salad?

Mexican Egg Salad has approximately 120.2 calories per serving, with about 19 g protein, 0 g carbohydrates and 12 g fat.

What ingredients do I need for Mexican Egg Salad?

The key ingredients for Mexican Egg Salad are Hard Boiled Eggs, Celery, Pickle, Seasoning Salt, Dry Mustard, Cumin Seeds. See the full list with measurements above.

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