I love egg salad.
So much so that I crave it on a regular basis.
I usually stick with a basic dressing combination of canola oil mayo, Greek yogurt, mustard, a touch of white vinegar, and salt & pepper, but every now and then I like to introduce a different flavor profile.
For this tex-mex version, I used chipotle chile powder (which, if you haven’t tried it, is phenomenal), cumin, cayenne, and cilantro.
I did stick with my typical 1 whole egg to 1 egg white ratio, which for me strikes the perfect balance between flavor and nutrition.
I’ll definitely eat egg salad with just a spoon – or between two pieces of hearty whole wheat bread – but my favorite way to enjoy it is with crunchy crackers or chips. I think the soft egg salad begs for a crisp accompaniment, and this particular salad went perfectly with a handful of tortilla chips (see below for recommended brands).
Chipotle-Cilantro Egg Salad
Printer-Friendly Recipe
Serves 1
