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Mexican Egg Salad

Mexican Egg Salad

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Mexican Egg Salad A vibrant and flavourful take on the traditional egg salad is Mexican egg salad. This meal, which is full of cooked eggs, creamy avocado, crisp corn, beans and a zesty lime vinaigrette, is filling and nutritious.
It is ideal as a side dish for tacos and grilled foods, as well as a fast lunch or sandwich filler. In only a few minutes, this salad will bring the robust tastes of Mexico to your table.
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Total Time 20 minutes
Servings: 6 people
Course: Salad
Cuisine: Mexican
Calories: 33
Ingredients Method Nutrition

Ingredients
  

  • 6 large eggs hard-boiled and chopped
  • 1 ripe avocado mashed or diced
  • ½ cup corn kernels boiled or grilled
  • ½ cup black beans rinsed and drained
  • ½ red bell pepper diced
  • 2 tbsp red onion finely chopped
  • 2 tbsp cilantro chopped
  • 2 tbsp mayonnaise or Greek yogurt
  • 1 tbsp lime juice
  • Salt and pepper to taste
  • Optional: pinch of chili flakes or cumin for extra flavour

Method
 

  1. Boil the Eggs: Eggs should be boiled for 8 to 10 minutes, cooled in cold water, and then peeled and chopped.
    Mexican Egg Salad Recipe
  2. Get the vegetables ready: Cut the avocado into cubes or mash it, then chop the bell pepper and onion.
  3. Combine the Base: Add the eggs, corn, black beans, avocado, bell pepper, onion, and cilantro to a big bowl.
    Mexican Egg Salad Recipe
  4. Prepare the dressing: Mix the mayonnaise (or Greek yoghurt), lime juice, chilli flakes, salt, and pepper in a small bowl.
  5. Put Everything Together: Drizzle the salad with the dressing and gently toss to combine.
  6. Serve and Savour: Add more cilantro or a dash of paprika as garnish. You may serve it cold or warm.

Nutrition

Calories: 33kcalCarbohydrates: 6gProtein: 2gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 29mgPotassium: 98mgFiber: 2gSugar: 1gVitamin A: 328IUVitamin C: 14mgCalcium: 6mgIron: 0.4mg

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