Mexican egg salad
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Hard-cooked eggs, peeled & | |
| Chopped | ||
| 4 | Ribs celery, chopped | |
| 5 | Scallions, or green onions | |
| White part & 2\" green, | ||
| Sliced | ||
| 2 | Jalapeno peppers, minced | |
| 1 | Sweet red pepper, cored, | |
| Seeded & diced | ||
| 1 | Clove garlic, minced | |
| 1½ | cup | Grated Cheddar cheese |
| 1 | cup | Mayonnaise (more or less) |
| 1 | Lime, juice of | |
| 1 | tablespoon | Ground cumin |
| 1 | tablespoon | Chili powder |
| Salt & freshly ground black | ||
| Pepper to taste | ||
| Chopped fresh cilantro | ||
| Avocado slices, sprinkled | ||
| Lightly with lime juice | ||
Directions
Place the eggs, celery, scallions, jalapeno peppers, red pepper, garlic, and cheese in a mixing bowl and toss to combine. Mix 1 c mayonnaise, lime juice, cumin and chili powder in a small bowl.
Gently fold the bayonnaise mixture into the egg mixture, adding more mayonnaise if needed to bind the salad well. Season to taste with salt and pepper. Transfer to a serving bowl. Refrigerate several hours to allow flavors to blend. Garnish with fresh cilantro & avocado slices. From the Silver Palate Good Times Cookbook by Julee Rosso & Sheila Lukins. Submitted By TERRI WOLTMON On 04-22-95