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–+ servings
Southwest Egg Salad

Southwest Egg Salad

The classic egg salad with a Southwest twist, adding cilantro, lime juice, jalapeno and few other things to really make it pop.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Course Salad, Side Dish
Cuisine American, Southern
Servings 6

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.
Keyword boiled eggs, chili powder, cilantro, cumin, egg, egg recipes, egg salad, eggs, jalapeno, lime juice, mayo, red onion
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