Mexican Egg Salad

Name: Mexican Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 egg hard-boiled eggs; 1 cup red onion; 1 tsp cumin; 1 tsp chili powder; 2 fl oz lime juice; 2 tbsp olive oil; 1 pinch salt; 1 pinch black pepper; 1 cup diced tomatoes; 1 handful cilantro

Prep: 15 minsCook: 30 mins

Prep

15 mins

Cook

30 mins

Servings

Difficulty

Easy

Gluten-Free

(0)

A flavorful twist on classic egg salad, infused with the bold flavors of Mexico.

Ella x

Ingredients

Servings:

6 egghard-boiled eggs
237 mlred onion(thinly sliced)
1 tspcumin
1 tspchili powder
59 mllime juice(freshly squeezed)
2 tbspolive oil
1 pinchsalt
1 pinchblack pepper
237 mldiced tomatoes
1 handfulcilantro

Instructions

1
Hard-boil the eggs and let them cool.
2
In a medium bowl, combine the diced onion, cumin, chili powder, salt, and black pepper.
3
Add the olive oil to the bowl and stir to combine.
4
Peel the cooled eggs and chop them into small pieces.
5
Add the chopped eggs to the bowl with the onion mixture and stir to combine.
6
Squeeze the lime juice over the eggs and stir again.
7
Stir in the diced tomatoes and cilantro.
8
Taste and adjust the seasoning as needed.
9
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
10
Serve chilled and garnish with additional cilantro if desired.

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