I love egg salad.
So much so that I crave it on a regular basis.
I usually stick with a basic dressing combination of canola oil mayo, Greek yogurt, mustard, a touch of white vinegar, and salt & pepper, but every now and then I like to introduce a different flavor profile.
For this tex-mex version, I used chipotle chile powder (which, if you haven’t tried it, is phenomenal), cumin, cayenne, and cilantro.
I did stick with my typical 1 whole egg to 1 egg white ratio, which for me strikes the perfect balance between flavor and nutrition.
I’ll definitely eat egg salad with just a spoon – or between two pieces of hearty whole wheat bread – but my favorite way to enjoy it is with crunchy crackers or chips. I think the soft egg salad begs for a crisp accompaniment, and this particular salad went perfectly with a handful of tortilla chips (see below for recommended brands).
Chipotle-Cilantro Egg Salad
Printer-Friendly Recipe
Serves 1
Ingredients:
- 2 large eggs, preferably organic
- Kosher salt
- 3 Tbsp plain 2% Greek yogurt
- 2 tsp light canola oil mayonnaise, such as Spectrum
- 1/2 tsp white wine vinegar
- 1 Tbsp chopped cilantro
- 1/4 tsp chipotle chile powder
- 1/8 tsp ground cumin
- tiny pinch cayenne pepper, optional
- freshly ground black pepper, to taste
Directions:
- Place eggs in a small saucepan and cover completely with water. Add in a pinch of salt. Bring to a rolling boil over medium-high heat; immediately cover and remove from heat. Let eggs sit, covered & off of the heat, for 15 minutes.
- Drain water from the saucepan and give it a few shakes to crack the eggshells in numerous places. Submerse cracked eggs in cold water, drain, and peel. Set aside to cool.
- In a small bowl, stir together the yogurt, mayonnaise, vinegar, chopped cilantro, chipotle chile powder, cumin, and cayenne. Season to taste with salt and black pepper.
- When the eggs have cooled, cut them open and remove one of the yolks. Discard (or feed to your dog – Shelby loves egg yolks and they are great for dogs’ coats).
- Gently mash the eggs, and then fold them into the yogurt-mayo mixture.
- Serve chilled or at room-temperature with tortilla chips, if desired (Garden of Eatin’ and Food Should Taste Good both carry an array of delicious chips).
Nutritional Information (without the chips):
160.5 calories, 9.4 grams fat, 2.4 grams saturated fat, 2.8 grams carbohydrates, 0 grams fiber, 2.6 grams sugar, 16.7 grams protein
