South of the Border Egg Salad
Ready In: 12 mins
Serves: 4
Ingredients
- 12 hard-cooked eggs, cooled and coarsely chopped
- 2 celery ribs, sliced
- 1 (4 1/2ounce) can chopped green chilies
- 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 (to taste)
Directions
- Combine eggs through onion.
- Whip together the dressing ingredients.
- Stir dressing into egg mixture and refrigerate until served.
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