We are into our second week of summer vacation and I’ve spent a ton of time in the kitchen! I guess I forgot how extra busy our kitchen is having four hungry children home all day! The truth is that my house has been quite the zoo lately and I haven’t had that many quiet moments to myself to even think about coming up with yummy recipes. Even when I am lining everything up and making sandwiches for lunch time- I’m doing it like a routine, or like a chore and I HATE that feeling! I love to cook, bake & create so today I pulled myself out of the not-so-creative slump I’ve been in and spiced up our sandwiches with this Mexican Egg Salad! I think you are going to love it too! 🙂
The best part about this egg salad is that it’s pretty low cost to make, as oppose to always buying lunch meat. If you have growing boys like mine, that can get expensive really quick.
Eggs are a fairly inexpensive source of protein and a lot of the fresh ingredients in this salad like the peppers, onions, cilantro, tomatoes and lettuce can be used right from your garden in the summer too, keeping grocery costs down.
I love easy recipes. You can hard boil the eggs for this while you are preparing breakfast in the morning, then pop them in the refrigerator to prepare later. When you’re ready, peel and chop your eggs (I always use a pastry blender to make it really easy), vegetables and herbs, shred your cheese and add the mayo, sour cream and spices and mix everything together. That’s it!
You can make this ahead of time and keep it in the refrigerator for the upcoming week or eat it as soon as it’s ready.
We like to eat ours on jumbo sized croissants or hearty whole wheat bread with fresh lettuce and tomato.
These sandwiches are just bursting with flavor and our whole family loves them! If you want to spice up your sandwich, give this yummy recipe a try!
Ingredients
- 12 eggs, hard boiled, peeled and chopped
- 1 jalapeno pepper. finely chopped
- 1/2 small red pepper, finely chopped
- 1-2 thin green onions (green & white parts), chopped
- 2 Tbsp. fresh cilantro, finely chopped
- 3/4 cup shredded sharp cheddar cheese
- 3/4 cup shredded monterey jack cheese
- 3/4 - 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/4 - 1/2 tsp. salt
- 1/8 - 1/4 tsp. pepper
Instructions
- Combine all ingredients in a large mixing bowl and mix well.
- Refrigerate to chill.
- Serve on your favorite hearty rolls or bread with fresh lettuce and tomato.
- Enjoy!
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Hi Shannon!
I’ve always loved regular egg salad but this is so much better! 😉 I make the full amount then give half of it to my mom and we both have enough for almost a week. Delicious!! Thanks for sharing this great recipe!
Thank you Karen! I’m so glad you and your mother are enjoying this recipe! 🙂
This looks so delicious Shannon! I love egg salad anyway so this will be a real treat. Thanks for sharing!
Katie
Katie recently posted…Round-Up Monday–10 Beautiful Fall Mantels
Thank you Katie! It really makes a great flavorful sandwich! It works great in a wrap for lunch too:)
Wow I am totally bookmarking and trying this sometime! Sounds like the perfect recipe for my weekday lunch 🙂
Happy Blogging!
Happy Valley Chow
Happy Valley Chow recently posted…Caramelized Onion and Sausage Chili Sauce
Hi Eric! Thanks! Yes- these are sooo good and easy too! I hope you like them! Have a great rest of the week:)