Southwestern Egg Salad
Author: Leslie Green - The Hungry Housewife
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Egg Salad with a Southwestern kick.
  • 8 eggs
  • 1 jalapeño, seeds removed and finely chopped 1 green onion, finely chopped
  • ½ tablespoon Fresh Cilantro, finely chopped 1 tablespoon yellow mustard
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon White Vinegar
  • ⅓ cup Mayonnaise
  • 1 Avocado, diced
  • Salt and pepper
  1. In a medium pot, add cold water and eggs.
  2. Bring to a boil, Cover and remove from heat. Allow to sit covered for 13 minutes. Drain and place the eggs in a large bowl of ice water for 10 minutes.
  3. Peel and coarsely chop the eggs.
  4. Place the eggs in a medium bowl.
  5. Add the jalapeño, green onion,cilantro,mustard,cumin,chili powder,onion powder,and vinegar, stir to incorporate.
  6. Stir in the mayonnaise.
  7. Fold in the avocado.
  8. Put in a covered bowl and place in the refrigerator for several hours before serving.
Makes 3½ cups egg salad.
Recipe by The Hungry Housewife at