I don’t usually eat or make egg salad, but I decided to combine flavors that I typically like into a dish uncommonly served in my household. What I came up with is the egg salad is the best egg salad you’ve ever had. I can promise you that. This thing comes together in like ten minutes and uses only a handful of ingredients you probably have in your pantry and fridge right now.
One thing that’s really important is to find an egg lady or egg man. What I mean by that is someone who owns chickens and can be your egg hookup. My egg hookup is a guy I work with who brings eggs in by the dozen and sells them to us, nurses, back in the break room at the hospital. Maybe you have a farmers market where you live where you can get fresh eggs or maybe the best eggs you can get are organic from the grocery store. In order for this dish to shine, use the freshest eggs you can find.
To get this started, bring a salted pot of water to boil. Once boiling, add a half dozen eggs and boil for ten minutes. Once the eggs are cooked, carefully pour the boiling water into the sink and run cold tap water over the eggs. This will help to cool them down, making the peeling process more manageable for your fingers.
Once cool enough to manage, peel your eggs and add them to a mixing bowl. Mash the eggs with a fork until they reach a chunky consistency. Then you’ll add mayonnaise, dijon mustard, smoked paprika, lime juice, cilantro, and salt and pepper. Mix all of that together then let it chill in the refrigerator for half an hour before serving.
This dish works great for breakfast or brunch. Serve on sandwiches or a bed of lettuce and make a salad.
Tools you may need
Smoky Cilantro-Lime Egg Salad
- 6 Fresh Eggs
- 1/2 cup Mayonaise
- 1 Lime juiced
- 1 Green Onion
- 1/4 cup Chopped Cilantro
- 1 tsp Dijon Mustard
- 1 tsp Smoked Paprika
- Salt and Pepper
Cook eggs in boiling water for 10 minutes
Wash and chop cilantro and green onion
After eggs have hard-boiled, remove them from the water and let cool. Once cooled, peel eggs and mash in a bowl with the back of a fork until you reach a consistency to your liking.
Mix in mayo, lime juice, dijon mustard, fresh herbs, and spices.
Let chill in the refrigerator for 30 minutes before serving.