Tex Mex Egg And Avocado Salad, photo by Jennifer RicePhoto by Jennifer Rice

Tex Mex Egg And Avocado Salad

Cuisine: Tex Mex
Prep Time: 15-20 min
Cook Time: 8-10 min
Servings: 4 people

 Who doesn't love egg salad?!

This is possibly my favorite egg salad recipe, full of flavors and colors and served with crispy tortilla chips. The chips are a nice change from the old white bread sandwich, although bread also works great!

Whenever I make this recipe, I never seem to make enough as everybody in the house loves it. We tend to have it on tapa nights and it's always the first thing that disappears.

You can also add some chopped celery for a bit more crunch and some arugula for a bit more of a peppery taste. So feel free to take this recipe and add your own personal touches.

Enjoy!

Ingredients

  • 8 large hard boiled eggs peeled and chopped
  • 1 large green onion diced
  • 2 tablepoons jalapeño peppers chopped
  • 1 large avocadoes diced
  • 1/2 cup sharp cheese grated
  • 1 teaspoon cumin
  • 1 teaspoon chili peppers
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup Mayonnaise
  • 1 handful chopped cilantro or parsley

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Directions

  1. Place the eggs, onion, jalapeños, avocado and cheese in a bowl and mix gently. Place the eggs, onion, jalapeños, avocado and cheese in a bowl and mix gently.
  2. Mix the spices together with the mayo until well blended and fold into the egg mixture.
  3. Add cilantro or parsley and serve.
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