Elevate your egg salad game with this zesty and innovative Chipotle-Cilantro Egg Salad recipe.
Combining the creamy richness of eggs with the smoky, spicy kick of chipotle peppers and the fresh, citrusy essence of cilantro, this dish is a delightful departure from the ordinary.
Perfect for sandwiches, wraps, or as a dip, this egg salad will tantalize your taste buds and add a burst of exciting flavors to your meal.
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.
|Name:||Chipotle-Cilantro Egg Salad|
|Prep Time:||15 minutes|
|Cooking Time:||10 minutes (for boiling eggs)|
|Total Time:||25 minutes|
|Yield:||About 2 cups of egg salad|
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).
- 6 large eggs, hard-boiled and peeled
- 1/2 cup mayonnaise
- 1-2 chipotle peppers in adobo sauce (adjust to taste)
- 1 tablespoon adobo sauce from the chipotle peppers
- 1/4 cup fresh cilantro leaves, chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
Prepare the Hard-Boiled Eggs
Place the eggs in a single layer in a saucepan and cover them with water. Bring to a gentle boil over medium heat, then remove from heat and cover. Let the eggs sit in the hot water for about 10-12 minutes. Transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel the eggs and chop them into small pieces.
Prepare the Chipotle-Cilantro Sauce
In a food processor, combine the chipotle peppers, adobo sauce, mayonnaise, cilantro, and lime juice. Blend until smooth. Taste and adjust the chipotle peppers for desired spiciness.
Mix the Egg Salad
In a mixing bowl, combine the chopped hard-boiled eggs, red onion, and the chipotle-cilantro sauce. Gently fold the mixture until the eggs are evenly coated with the sauce.
Season to Taste
Add salt and pepper to taste, keeping in mind the seasoning from the chipotle peppers and adobo sauce.
Chill and Serve
Refrigerate the Chipotle-Cilantro Egg Salad for at least 30 minutes before serving to allow the flavors to meld. Serve as a sandwich filling, wrap, or with a side of fresh greens.
Estimated Nutrition Per Serving
- Calories: 250 kcal
- Total Fat: 22g
- Saturated Fat: 4g
- Cholesterol: 240mg
- Sodium: 550mg
- Total Carbohydrates: 2g
- Dietary Fiber: 0.5g
- Sugars: 1g
- Protein: 12g
Please note that the nutrition values are approximate and may vary based on specific ingredients and portion sizes. It’s always a good practice to calculate nutrition values based on the specific brands and quantities of ingredients you use.
Dive into the world of bold flavors with our Chipotle-Cilantro Egg Salad recipe. Combining the creaminess of eggs with smoky chipotle peppers and zesty cilantro, this dish is a taste sensation. Perfect for sandwiches or a quick dip, it’s a delightful twist on a classic favorite. Elevate your palate and savor the spiciness in every bite.