Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mexican Egg Salad
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- #104708
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
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
directions
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.
added by
laurenzi
nutrition data
559 calories, 52 grams fat, 7 grams carbohydrates, 21 grams protein per serving. This recipe is low in carbs.
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