The 4-Ingredient Egg Salad I Make All the Time
You don’t need much to make a memorable egg salad—just a couple of special ingredients. Take your lunch up a notch by making this 4-ingredient egg salad recipe.
When I was growing up, egg salad was for road trips. My mother was an excellent cook, and knew how to save time and money when preparing meals. So when it came time to drive across the state to visit grandma and grandpa in Iowa, egg salad sandwiches were packed. I still feel the warm air whooshing in the open window of the old Chevy as I bite into a creamy egg salad sandwich.
I’ve updated my egg salad recipe with a surprise ingredient (or two!) that adds a bit of Mexican flavor to that Iowa-bound egg salad. My simple version gets an instant kick from Tajín and extra lusciousness from diced avocado.
Why I Love Tajín
If you’ve ever visited Mexico and had a slice of Mango dipped in lime and powdered chiles, you know the flavors that birthed Tajín. The powdered Tajín spice mix in a bottle is made from chilies, dehydrated lime juice, and a pinch of salt. Tajín first came on the market in the mid-'80s and is now available in different heat levels, with Clasico hitting medium, Twist for mild, and Habanero for people who like it hot.
I bought my first bottle in the early 2000s and started slipping it into all sorts of foods. The citrusy acidity brings out the sweetness of other ingredients, like fruit, and the spice cuts through creamy ingredients like mayonnaise. It’s a quick seasoning for grilling, an instant upgrade for raw veggies, and makes a mean bowl of popcorn.
It also does something magical to egg salad.
How To Make My Egg Salad
To make about two cups, or enough for four sandwiches, you’ll need:
- 6 large eggs, hard-boiled
- 1 large avocado
- 1/4 cup mayonnaise
- 1 1/2 teaspoons Tajín, plus more to taste
First, hard boil and peel six eggs (or use the lunch lady method). Chop and add to a bowl.
Dice a large avocado. I like to halve the avocado, twist it open, then use the tip of my paring knife to dice it in the shell, first lengthwise, then across. Use a spoon to scoop out the flesh over the bowl and separate the cubes. Spoon about 1/4 of the cubes into a medium bowl and mash them with a fork.
Add the mayo and Tajín to the mashed avocado and stir to mix well. Add to the eggs and fold in. Taste for seasoning, add more Tajín if needed, or wait and sprinkle it over the egg salad at serving.
If desired, add a chopped scallion or some red onion, or use up some of that bunch of cilantro in the veggie drawer. This egg salad is great with tortilla chips, served in a lettuce leaf, in a tortilla, or in between two slices of bread.
