As most of you know, we raise our own chickens for both meat and eggs. With it being the colder months, we do tend to get a few less eggs but still have enough. Most everyone in our family enjoys having an egg salad sandwich for lunch or a snack and we do try to make it a little bit different every now and then. Most recently, I had some leftovers from the corn salsa that I used to make some tacos and opted to chop them up and add them to my egg salad. The addition of cilantro, red onion and jalapeno made for a delightful Southwest Egg Salad.
When I have egg salad, I actually like to just put it in a bowl and have a couple pieces of toasted bread on the side. This way I can add some of the salad a bite at a time and keep the bread crunchy the whole time. It also tends to be much less of a mess to eat, as egg salad sandwiches are notorious for falling apart while you eat them.
One key step to the way I make egg salad is that I separate the whites from the yolks before mixing everything together. By making the dressing with the yolks, you get a more pleasant texture and even flavor. If you don’t mash up the yolks enough, you will get this sort of chalky texture every so often while eating it. Just not the greatest experience. It’s also important to use the ice bath after boiling the eggs. This helps to set the egg while not allowing it to over cook and turn into that rubbery grayish yolk.
If you wanted this to have even more southwest flair – namely spicy heat – then keep all of the jalapeno seeds in the mix. If you just want the flavor of the jalapeno, then remove all of the seeds before dicing. And lastly, if you want some heat but not blow your socks off spice – then leave a few of the ribs and seeds while dicing. If you do not care for red onion, you could swap out for white onion. But I will caution you a bit, as red onion is much nicer to eat raw. And while many salsas do have white onion in them, it is partially “pickled” by the salt and lime juice. There isn’t as much of those in this egg salad, so you will get a much stronger onion flavor with a white onion.
Now Let’s Get Cookin’!
Southwest Egg Salad
Ingredients
- 12 Large Eggs
- ½ Jalapeno fine diced
- ½ Medium Red Onion fine diced
- ½ cup Cilantro fine chopped
Dressing
- ⅔ cup Mayonnaise
- ⅓ cup Mustard
- 1 tbsp Lime Juice
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Pepper
- 1 tsp Parika
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
Instructions
- Start water boiling. Once at a full rolling boil, gently add eggs. Let boil for 20 minutes.
- Remove eggs to an ice bath (half ice, half cold water). Let cool for at least 30 minutes (up to 24hrs).
- Remove shells. Cut in half and remove the yolk to a separate bowl. Chop up whites into small pieces and place in a larger bowl. Add red onion, jalapeno, and cilantro to whites.
- Using the back of a fork, break up the yolks as much as you can. Add remaining ingredients and stir until thoroughly combined. Add to chopped egg white mixture.
- Serve right away, with toast, or store in an airtight container in the refrigerator for up to 3 days.
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I love the twist! It sounds delicious!
I typically stay away from mayonnaise, however this recipe I think I would like it!
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Debra | Gma’sPhoto
Yum, the spices in this look amazing! Adding it to my recipe list. Thank you so much for joining Fiesta Friday Party!