Quick & Easy Creamy Mexican Pico De Gallo EGG Salad recipe | Views on the road

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper provides crunch with less heat.

avocado

🥗Healthier: mashed peas

💰Cheaper: cottage cheese

Mashed peas add creaminess without the cost of avocado.

Boil one dozen eggs in a pot of boiling water for 11 minutes with the lid on.

Transfer the boiled eggs to a bowl of ice water and cool for 8 minutes.

Finely chop one tomato, half a serrano pepper, 2 tablespoons pickled jalapeños, 1/4 of an onion, 2 tablespoons purple onion, and a small bunch of cilantro.

Remove the insides of the tomato before adding it to the bowl.

Add 2 tablespoons jalapeño pickle juice, 1/2 cup mayonnaise, 1/2 teaspoon black pepper, and 1/2 teaspoon salt to the bowl.

Peel the cooled eggs, being gentle to avoid breaking them.

Mash the eggs into the mixture, leaving some pieces for texture if desired.

Garnish with pico de gallo and green onions if serving for a brunch or special occasion.

Serve the egg salad in a toasted bolillo or croissant.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens