Southwest Egg Salad

Southwest Egg Salad

Inspired by the flavors of the Southwest, this Egg Salad recipe isn’t your momma’s egg salad; instead it’s a new twist on a classic summer salad. Refreshing with a bit of zing, you should try my newest brainstorm.

Now, don’t get me wrong. I love the classic egg salad I make. I adore it, actually. When Mr. Saucy was away on a Buddy Boy Fishing Trip recently, I ate classic egg salad for four days. Four days!

But I was thinking about egg salad and I decided it was time to come up with a different version. This one was inspired by the flavors of the Southwest and by my recipe for Jalapeno Deviled Eggs. Of course, I had to change it up a bit, since egg salad lends itself to adding more chunks of stuff that crunches. I really like things that crunch.

So, for this egg salad version, I added minced red pepper and green onions along with the fresh cilantro, pickled jalapeno, and cumin. I also added ground coriander, for its wonderful lemony flavor.

Y’all. This. is. so. good. You must try it! It’s a really great Meatless Monday meal, or for any ol’ time!

P~

5.0 from 1 reviews

Southwest Egg Salad

 

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Prep time

15 mins

Total time

15 mins

 

Inspired by the flavors of the Southwest, refreshing with a bit of zing, it's a new twist on a classic summer salad.

Author: The Saucy Southerner

Serves: About 2 cups

Ingredients

• 6 large eggs, hard-cooked, peeled and mashed
• 3 tablespoons mayonnaise
• 2 tablespoons fresh chopped cilantro
• 2 tablespoons minced red bell pepper
• 2 tablespoons minced green onion
• 1 tablespoon minced pickled jalapeno
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• pinch of salt and ground black pepper, to taste

Instructions

1. Place all of the ingredients into a medium-sized bowl and stir to combine.

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