Ensalada de Huevo (Egg Salad)
You’ll love the creamy and zesty flavors, making this a perfect dish for any occasion!
Begin by hard boiling the eggs. Place 6 eggs in a pot and cover them with water. Bring the water to a boil over medium heat. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.
After the eggs have cooked, transfer them to an ice bath to cool for about 5 minutes. Once cool, gently peel them and chop them into small pieces.
In a mixing bowl, combine the chopped eggs and 1 cup of mayonnaise. Add 0.5 piece of finely chopped onion, 1 chopped tomato, 1 chopped jalapeno, and 0.25 cup of chopped cilantro.
Squeeze the juice of 1 lime over the mixture, and season with 1 teaspoon of salt and 0.5 teaspoon of pepper. Stir everything together until well combined.
Taste the salad and adjust seasoning if necessary, adding more salt, pepper, or lime juice to your liking.
Let the egg salad chill in the refrigerator for 10-15 minutes before serving. This allows the flavors to meld beautifully.
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- Add diced avocado for creaminess and richness.
- Incorporate black beans for additional protein and texture.
- Serve in lettuce cups for a fresh and crunchy alternative to bread.
- Use organic eggs for a richer flavor.
- Experiment with different herbs like parsley or green onions for a different taste.
- Let the salad sit for a bit to enhance the flavors before serving.
- fat: 25g
- fiber: 3g
- protein: 15g
- calories: 300
- carbohydrates: 12g
This dish is a hearty source of protein from eggs and healthy fats from mayonnaise, making it very filling while providing essential nutrients.
