Description
A fresh and flavorful twist on classic egg salad featuring creamy avocado, smoky chipotle lime dressing, and crunchy bell peppers. Perfect for a quick, satisfying lunch or light dinner.
Ingredients
Scale
- 6 large eggs, hard-boiled and chopped
- 1 ripe avocado, peeled and diced
- ½ cup red bell pepper, finely diced
- 2 tablespoons red onion, finely minced
- 2 tablespoons cilantro, chopped
- ¼ cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 small chipotle pepper in adobo sauce, finely minced
- 1 teaspoon adobo sauce
- Juice of 1 lime
- 1 small garlic clove, minced
- ½ teaspoon ground cumin
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional add-ins: finely diced jalapeño, halved cherry tomatoes, chopped green onions
Instructions
- Place 6 large eggs in a medium pot and cover with cold water by about an inch. Bring to a boil over medium-high heat, then cover and remove from heat. Let sit for 10–12 minutes.
- Drain hot water and transfer eggs to an ice bath or run under cold water. Let cool completely (about 5 minutes) before peeling.
- Roughly chop the peeled eggs into bite-sized pieces.
- Cut 1 ripe avocado into small cubes. Finely dice ½ cup red bell pepper and 2 tablespoons red onion. Roughly chop 2 tablespoons fresh cilantro.
- In a small bowl, whisk together ¼ cup mayonnaise, 2 tablespoons Greek yogurt, minced chipotle pepper with 1 teaspoon adobo sauce, juice of 1 lime, 1 minced garlic clove, ½ teaspoon ground cumin, salt, and pepper to taste. Adjust seasoning if needed.
- In a large bowl, gently fold chopped eggs, avocado, bell pepper, onion, and cilantro. Pour the chipotle lime dressing over and mix carefully to avoid mashing the avocado.
- Refrigerate the salad for at least 15 minutes before serving to let flavors meld. Serve chilled or at room temperature with toasted bread, crackers, or wrapped in lettuce leaves.
Notes
Avoid overmixing once the dressing is added to prevent the avocado from becoming mushy. Use a ripe but firm avocado for best texture. To reduce avocado browning, add avocado close to serving time and cover salad tightly with plastic wrap pressed onto the surface.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: Southwest American
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 280
- Sugar: 2
- Sodium: 320
- Fat: 22
- Saturated Fat: 3.5
- Carbohydrates: 8
- Fiber: 5
- Protein: 12
Keywords: egg salad, avocado, chipotle lime dressing, southwest, quick lunch, healthy salad, easy recipe