Mexican Egg Salad

This healthy and wholesome egg-salad recipe is bursting with color and flavor.

RECIPE BY RICHARD BOYD, TENT, TEXAS

PHOTOGRAPHY BY JENNIFER DENISON

Egg salad is a light, refreshing snack or meal. It’s perfect for lunches, snacks or appetizers, because it can be served a variety of ways. You can spread it on bread or crackers, stuff it into a tomato, or just eat it by itself or on a bed of lettuce. Spice up your snacks and sandwiches with this Mexican-style egg salad.

Mexican Egg Salad

1 dozen hard-boiled eggs, grated
1½ cups sharp cheddar cheese, grated
4 ribs celery, chopped
5 green onions, chopped
2 fresh jalapenos, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
1 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon ground comino
1 teaspoon chili powder
Salt and pepper to taste
Juice of one fresh lime

Combine first seven ingredients in a bowl and toss lightly. Combine remaining ingredients in a separate bowl and mix well. Pour the mayonnaise mixture over the egg mixture and blend well. Cover and refrigerate overnight to blend flavors. Serve on a bed of lettuce leaves and top with avocado slices.


Do you have a traditional Western or Southwestern recipe you’d like to share? E-mail jennifer.denison@westernhorseman.com.