Chipotle-Cilantro Egg Salad Recipe

Name: Chipotle-Cilantro Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Large Eggs; 1/2 teaspoons Kosher Salt, Plus More To Taste; 3 Tablespoons Plain 2% Greek Yogurt; 2 teaspoons Light Canola Oil Mayonnaise; 1/2 teaspoons White Wine Vinegar; 1 Tablespoon Chopped Cilantro; 1/4 teaspoons Chipotle Chile Powder; 1/8 teaspoons Ground Cumin; 1/4 teaspoons Cayenne Pepper (Optional); 1/4 teaspoons Freshly Ground Black Pepper

Servings: persons

2 whole Large Eggs
1/2 teaspoons Kosher Salt, Plus More To Taste
3 Tablespoons Plain 2% Greek Yogurt
2 teaspoons Light Canola Oil Mayonnaise
1/2 teaspoons White Wine Vinegar
1 Tablespoon Chopped Cilantro
1/4 teaspoons Chipotle Chile Powder
1/8 teaspoons Ground Cumin
1/4 teaspoons Cayenne Pepper (Optional)
1/4 teaspoons Freshly Ground Black Pepper

1
Place eggs in a small saucepan and cover completely with water. Add in a pinch of salt. Bring to a rolling boil over medium-high heat; immediately cover and remove from heat. Let eggs sit, covered and off the heat, for 15 minutes.
2
Drain water from the saucepan and give it a few shakes to crack the eggshells in numerous places. Submerse cracked eggs in cold water, drain, and peel. Set aside to cool.
3
In a small bowl, stir together the yogurt, mayonnaise, vinegar, chopped cilantro, chipotle chile powder, cumin, and cayenne. Season to taste with salt and black pepper.
4
When the eggs have cooled, cut them open and remove one of the yolks. Discard (or feed to your dog-Shelby loves egg yolks and they are great for dogs' coats). Gently mash the eggs, and then fold them into the yogurt-mayo mixture.
5
Serve chilled or at room-temperature with tortilla chips, if desired (Garden of Eatin' and Food Should Taste Good both carry an array of delicious chips).

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 whole Large Eggs, 1/2 teaspoons Kosher Salt, Plus More To Taste, 3 Tablespoons Plain 2% Greek Yogurt, 2 teaspoons Light Canola Oil Mayonnaise, and more.

Yes, Chipotle-Cilantro Egg Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chipotle-Cilantro Egg Salad

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