Ingredients with Measurements:
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup of pico de gallo (diced tomatoes, onions, jalapenos, and cilantro)
- 1/4 cup of mayonnaise
- 1 tablespoon of lime juice
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Spoon
- Knife
- Cutting board
Step-by-step instructions:
1. In a mixing bowl, combine the chopped hard-boiled eggs and pico de gallo.
2. In a separate bowl, mix the mayonnaise and lime juice until well combined.
3. Pour the mayonnaise mixture over the egg and pico de gallo mixture and stir until everything is evenly coated.
4. Add salt and pepper to taste.
5. Serve chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 14g
- Protein: 8g
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 2g
Substitutions for ingredients:
- Greek yogurt can be used instead of mayonnaise for a healthier option.
- Red onion can be used instead of white onion for a sweeter taste.
- Serrano peppers can be used instead of jalapenos for a spicier taste.
Variations:
- Add diced avocado for a creamier texture.
- Use chopped fresh cilantro instead of pico de gallo for a stronger cilantro flavor.
- Add a dash of hot sauce for an extra kick.
Tips and tricks:
- To make peeling hard-boiled eggs easier, add a teaspoon of baking soda to the boiling water.
- Use a fork to mash the eggs for a smoother texture.
- Make the egg salad ahead of time and store in the refrigerator for up to 3 days.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This recipe is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a bowl or on a plate with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Lime wedges
Pairings:
- Tortilla chips
- Toasted bread
- Lettuce cups
Suggested side dishes:
- Black bean salad
- Grilled corn on the cob
- Spanish rice
Troubleshooting advice:
- If the egg salad is too dry, add more mayonnaise or Greek yogurt.
- If the egg salad is too wet, add more chopped eggs.
Food safety advice:
- Make sure to store the egg salad in the refrigerator and discard any leftovers after 3 days.
Food history:
- Pico de gallo is a traditional Mexican condiment made with fresh ingredients like tomatoes, onions, and cilantro.
Flavor profiles:
- This egg salad has a fresh and tangy flavor from the pico de gallo and lime juice.
Serving suggestions:
- Serve as a light lunch or as a side dish for a summer barbecue.
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Region: Mexican