Mexican egg salad is a flavorful, protein-packed alternative to traditional potato salads, which are typically made with mayo or mustard. My Mexican egg salad recipe gets its creaminess from finely grated white cheddar and mashed avocados. If you’re paleo or dairy free, skip the cheddar or replace it with a cheese substitute.
I make this Mexican egg salad whenever I plan to walk 4 or 5 miles in one day. This recipe contains plenty of protein and fiber, both of which help eliminate hunger pangs as I enjoy my brisk stroll through the woods. Please tell me I’m not the only one who considers eating random berries and plants when I forget to devour a filling snack before a hike.
But enough of my life story. Moving along…
Avocado browns quickly once it’s exposed to air, so don’t forget to squeeze lime juice over the egg salad and keep the mixture in a tightly sealed container. Well, unless you plan to eat it all in one sitting. It’s pretty darn delicious, so I wouldn’t blame you.
I make this Mexican egg salad recipe when I’m craving tacos but don’t want to eat corn. I love corn, but my body feels terrible after I eat it. Sometimes I dip sliced peppers into the mixture, but I usually just grab a fork and eat the Mexican egg salad directly from the mixing bowl.
When you make this recipe, start by slicing your egg. You may remember this handy-dandy egg slicer from my tuna and greens recipe.
Slice the egg horizontally and vertically so you end up with a bunch of small pieces. Throw them in a bowl with the rest of your ingredients, making sure to squeeze plenty of lime juice over your mashed avocado.
Mix well, then season with salt and pepper. Add a pile of finely shredded cheddar to the top, if desired.
Grab a chip, carrot, or red pepper slice and chow down. You can also spread this Mexican egg salad on toast or a bagel.
Here’s a printable, Pinnable recipe for Mexican egg salad.
What’s your favorite Mexican recipe? Do you celebrate Cinco De Mayo?