Southwest Egg Salad

Southwest Egg Salad recipe, Cilantro, cumin, coriander, Meatless Monday

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

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Eggs, Living in Elegant Simplicity, Meatless Monday, Salads, Saucy Southerner Recipes. Bookmark the permalink.

2 Responses to Southwest Egg Salad

  1. oh wow, this looks amazing, P! Love the southwestern twist on this classic! 🙂

  2. I really love egg salad and with a southwest kick sounds yummy!

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