South of the Border Egg Salad
Elevate your egg salad game with this bold and zesty "South of the Border Egg Salad." Combining tender, perfectly boiled eggs with creamy avocado, fresh cilantro, and a kick of jalapeño, this recipe brings vibrant Mexican-inspired flavors to a classic dish. A touch of lime juice and ground cumin adds tangy brightness and warmth, while a hint of red onion provides the perfect crunch. Quick to prepare and endlessly versatile, this salad can be served on crisp lettuce leaves, piled high on bread for a sandwich, or scooped up with tortilla chips for an irresistible twist. Perfect for a light lunch, brunch, or party appetizer, this egg salad is bursting with wholesome, flavorful ingredients that make it a standout dish you'll want to make again and again.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 1 whole ripe avocado
- 3 tablespoons mayonnaise
- 1 tablespoon lime juice
- 2 tablespoons cilantro, chopped
- 1 small jalapeño, finely diced
- 2 tablespoons red onion, finely diced
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- optional lettuce leaves or bread (for serving)
Instructions
Place the eggs in a saucepan and cover them with water by an inch. Bring to a boil over medium-high heat.
Once the water reaches a rolling boil, remove the saucepan from the heat, cover it with a lid, and let the eggs rest for 10 minutes.
Drain the hot water and transfer the eggs to an ice bath to cool completely, about 5 minutes. Peel the eggs, then chop them into small pieces and set aside.
Cut the avocado in half, remove the pit, and scoop the flesh into a large mixing bowl. Mash it with a fork until mostly smooth, leaving some small chunks for texture.
Add the mayonnaise, lime juice, cilantro, jalapeño, red onion, ground cumin, salt, and black pepper to the bowl with the avocado. Stir until evenly combined.
Gently fold the chopped eggs into the avocado mixture, being careful not to overmix.
Taste and adjust seasonings as needed. Add an extra squeeze of lime juice or a pinch of salt for more flavor, if desired.
Serve the egg salad over lettuce leaves, as a filling for sandwiches, or with tortilla chips. Enjoy!
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 421 mg | 18% | |
| Total Carbohydrate | 6.4 g | 2% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.9 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 363 mg | 8% | |
*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.
