Mexican Egg Salad
Elevate your classic egg salad with a bold twist by trying this vibrant Mexican Egg Salad recipe! Bursting with zesty flavors, this dish combines creamy chopped eggs with a tangy lime-mayo dressing infused with chipotle chili powder, ground cumin, and a hint of spice from jalapeño. Fresh additions like diced avocado, juicy cherry tomatoes, and aromatic cilantro make every bite a refreshing delight, while finely diced red onion adds a satisfying crunch. Ready in just 27 minutes, this protein-packed salad is perfect for sandwiches, wraps, or served as a dip with tortilla chips. Whether for lunch, a picnic, or meal prep, this easy Mexican-inspired egg salad will quickly become a favorite.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 0.5 cup mayonnaise
- 1 tablespoon lime juice
- 0.5 teaspoon chipotle chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup red onion, finely diced
- 1 piece jalapeño, finely diced
- 2 tablespoons cilantro, finely chopped
- 1 piece avocado, diced
- 0.5 cup cherry tomatoes, halved
Instructions
Place the eggs in a medium saucepan and cover them with water. Bring the water to a boil over medium-high heat.
Once boiling, reduce the heat to low and let the eggs simmer gently for 10-12 minutes.
Drain the hot water and immediately transfer the eggs to a bowl of ice water to cool. Let them sit for 5 minutes.
Peel the cooled eggs and chop them into small pieces. Transfer the chopped eggs to a large mixing bowl.
In a small bowl, whisk together the mayonnaise, lime juice, chipotle chili powder, ground cumin, salt, and black pepper to create the dressing.
Add the red onion, jalapeño, and cilantro to the chopped eggs and mix gently.
Pour the dressing over the egg mixture and stir until everything is evenly coated.
Gently fold the diced avocado and cherry tomatoes into the salad, being careful not to mash the avocado.
Taste and adjust seasoning, adding more salt or lime juice if needed.
Serve immediately or refrigerate for up to 24 hours. Enjoy the salad as a filling for sandwiches, wraps, or as a dip with tortilla chips.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1234 mg | 411% | |
| Sodium | 1965 mg | 85% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 5.8 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 234 mg | 18% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1557 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
