South of the Border Egg Salad
Created by Echo Echo on November 2, 2014
- Servings: 5
- Prep Time: 12m
- Cook Time: 0m
- Recipe #15484
Ingredients
- 12 large eggs (hard-cooked eggs, cooled and coarsely chopped)
- 2 celery ribs, sliced
- 1 can (4 1/2 ounce) green chilies (chopped)
- 2 tablespoons minced red onions
- DRESSING
- 6 tablespoons mayonnaise
- 2 small avocados (or 1 large avocado, mashed)
- 2 teaspoons lime juice
- 1/4 cup fresh cilantro leaves
- 1/4 teaspoon celery salt
- 1/4 teaspoon cumin (or to taste)
How to Make
-
Step 1: Combine eggs, celery, chilis and onion.
-
Step 2: Whip together the dressing ingredients.
-
Step 3: Stir dressing into egg mixture and refrigerate until served.
Nutritional Facts
- Serving Size: 1 (325.7 g)
- Calories 432.6
- Total Fat - 31.2 g
- Saturated Fat - 7.5 g
- Cholesterol - 630.6 mg
- Sodium - 694.3 mg
- Total Carbohydrate - 16.3 g
- Dietary Fiber - 6.5 g
- Sugars - 3.8 g
- Protein - 23 g
- Calcium - 117.6 mg
- Iron - 3.6 mg
- Vitamin C - 13.4 mg
- Thiamin - 0.1 mg