Prep 10 mins
Cook 10 mins
A little twist to the traditional egg salad! This is Mexican with a little Southwest influence!
- 6 hard-boiled eggs, coarsely chopped
- 1⁄3 cup minced celery
- 1⁄4 cup minced pickle
- 1 teaspoon seasoning salt
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon crushed cumin seeds or 1⁄4 teaspoon ground cumin
- 1⁄8 teaspoon white pepper
- 1 teaspoon vinegar
- salad greens
- Mix all ingredients except last 2.
- Add mayonnaise to moisten.
- Serve on greens.
- Makes 4 servings.
This is soooo good! I love egg salad anyway and this just made it better! I love cumin also and personally think it should go in everything! Well, maybe not everything! lol I took a big ripe tomato and scooped out the "innerds" and filled it with this egg salad. It was so good! Great recipe, Sharon! Made for a forum event at KK's site.
Excellent egg salad. The cumin gave it just a hint of the exotic. I just saw the avocado in the photo, and think I'll try it like that next time. Thanks for posting!
I really enjoyed the unique flavor of this egg salad. I liked the little bit of sour with the cumin. I added some chopped onions (I gotta have my onions). This is great on lettuce w/ avocadoes or would be great in a tortilla wrap. Thanx for sharing. I'll make this again.