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Recipe Source: cdkitchen.com
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Mexican Egg Salad
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Serves/Makes: 6
Ready in: 2-5 hrs
- 12 hard-cooked eggs, peeled and chopped
- 4 ribs celery, chopped
- 5 scallions (green onions, white part and 2 inches green), sliced
- 2 jalapeno peppers, minced
- 1 sweet red bell pepper, cored, seeded and diced
- 1 clove garlic, minced
- 1 1/2 cup grated Cheddar cheese
- 1 cup (or as needed) mayonnaise
- 1 lime, juiced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- salt and pepper, to taste
Place the eggs, celery, scallions, jalapeno peppers, red pepper, garlic, and cheese in a mixing bowl and toss to combine. Mix mayonnaise, the lime juice, cumin, and chili powder in a small bowl. Gently fold the mayonnaise mixture into the egg mixture, adding more mayonnaise if needed to bind the salad well. Season to taste with salt and pepper. Transfer to a serving bowl. Refrigerate several hours to allow flavors to blend.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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