Mexican Egg Salad by franciepad

[BakerAunt]

Mexican Egg Salad
Submitted by franciepad on January 14, 2005 at 1:57 pm

Not your usual egg salad. Don't let ingredients list turn you off. It's really a simple dish. Great on croissants, with crackers, or your favorite bread - or even on a mound of lettuce with sliced tomatoes.

12 each Eggs, hard cooked
4 ribs celery, chopped
1 clove garlic, finely chopped
5 each scallions, chopped white and green part
2 each jalapeno peppers, minced
1 each sweet red pepper, cored, seeded and diced
1 1/2 cups cheddar cheese, grated
1 cup mayonnaise, Hellman's or Best Foods
1 each lime, juiced
1 Tablespoon ground cumin
2 Tablespoons red chili powder, use pure chili powder
Salt, to taste
Pepper, to taste
1 bunch Cilantro, for garnish
1 ripe avocado

1. Place the eggs, celery, scallions, jalapeno peppers, red pepper, garlic and cheese in a mixing bowl.

2. Mix 1 cup mayonnaise, lime juice, cumin and chili powder in small bowl.

3. Gently fold the mayonnaise mixture into the egg mixture, adding more mayonnaise if needed, to bind the salad well. Season with salt and pepper to taste. Transfer to serving bowl.

4. Refrigerate several hours to allow flavors to blend. Garnish with fresh cilantro and avocado slices that have been sprinkled with some lime juice.

10 to 12 servings

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