Chipotle-Cilantro Egg Salad

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

I love egg salad.

So much so that I crave it on a regular basis.

Chipotle-Cilantro Egg Salad

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.

Chipotle-Cilantro 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.

Chipotle-Cilantro Egg Salad

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

Chipotle-Cilantro Egg Salad

Printer-Friendly Recipe

Serves 1


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Gently mash the eggs, and then fold them into the yogurt-mayo mixture.
  6. 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

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