PUBLISHED 9/25/2019
There is so much flavor in this recipe! Egg salad is a wonderful sandwich staple and this Spanish version is no exception. It is Perfectly Imperfect to serve even as a dip with crackers or enjoy over a bed of lettuce and tomatoes as a true salad. Have fun being creative!
PREP TIME: 25 minutes
SERVINGS: 2-3
ingredients
- 6 Hard-boiled Eggs (shells removed)
- 2 Green Onions – green parts only (chopped)
- 1/2 Red Bell Pepper (diced)
- 1 Garlic Clove (grated)
- 3/4 cup Manchego Cheese (grated)*
- 4 Spanish Green Olives (finely chopped)**
- 1/2 cup Avocado Mayonnaise***
- Juice 1/2 Lime
- 1/2 TBSP Cumin
- 1/2 TBSP Chili Powder
- 1/2 TBSP Chili Sauce****
- Salt and Pepper to taste
GARNISHES
- Handful Cilantro (roughly chopped)
- 1/2-1 Avocado (sliced)
- Hot Sauce
*Manchego is a Spanish Sheep’s Milk cheese that is salty and delicious. Feel free to substitute Cheddar or a similar cheese here if you like.
**Olives can be omitted or you can use any Green Olive you choose.
***I always use Avocado Oil Mayonnaise because it is a healthier version than the original, but you can use whatever you have on hand.
****Chili sauce is usually found in the Asian aisle of the grocery store and has a wonderful spicy garlic flavor. You could use 1 Chipotle in Adobo to keep with the Latin theme, or leave it out to keep the spice level low.
instructions
- Combine Eggs, Onions, Pepper, Garlic, Cheese, and Olives in a medium bowl.
- In a small bowl mix Mayonnaise, Lime juice, Cumin, Chili Powder, Chili Sauce. Stir until smooth. and Salt and Pepper.
- Gently fold the sauce into the Egg mixture until fully combined.
- Garnish with Cilantro, Avocado, and Hot Sauce. Enjoy on bread, toast, crackers, etc!!
Did you try this recipe? Please share any comments or suggestions below!!
