Southwestern Egg Salad
You can never have too many salad recipes, so give Southwestern Egg Salad a try. This recipe serves 4. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 212 calories, 12g of protein, and 16g of fat per serving. For 94 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe from The Hungry House Wife has 105 fans. A mixture of white vinegar, jalapeno, onion powder, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 25 minutes. With a spoonacular score of 51%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Southwestern Egg Rolls, Southwestern Egg Rolls, and Southwestern Egg Rolls.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 Avocado, diced
1 teaspoon Chili Powder
½ tablespoon Fresh Cilantro, finely chopped 1 tablespoon yellow mustard
1 teaspoon Cumin
8 eggs
1 jalapeño, seeds removed and finely chopped 1 green onion, finely chopped
½ teaspoon Onion Powder
Salt and pepper
½ teaspoon White Vinegar.jpg)
Equipment:
pot
bowl
Cooking instruction summary:
In a medium pot, add cold water and eggs.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.Peel and coarsely chop the eggs.Place the eggs in a medium bowl.Add the jalapeño, green onion,cilantro,mustard,cumin,chili powder,onion powder,and vinegar, stir to incorporate.Stir in the mayonnaise.Fold in the avocado.Put in a covered bowl and place in the refrigerator for several hours before serving.
Step by step:
1. In a medium pot, add cold water and eggs.Bring to a boil, Cover and remove from heat. Allow to sit covered for 13 minutes.
2. Drain and place the eggs in a large bowl of ice water for 10 minutes.Peel and coarsely chop the eggs.
3. Place the eggs in a medium bowl.
4. Add the jalapeño, green onion,cilantro,mustard,cumin,chili powder,onion powder,and vinegar, stir to incorporate.Stir in the mayonnaise.Fold in the avocado.Put in a covered bowl and place in the refrigerator for several hours before serving.
Nutrition Information:
covered percent of daily need
