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A Southwest Summer: Southwest Egg Salad

A Southwest Summer: Southwest Egg Salad
A Southwest Summer: Southwest Egg Salad
Chef Larry Edwards/Casa de Cuisine

For the most part, egg salads can be rather boring. You cut up some hard-boiled eggs, slather them in some mayonnaise and throw in a pinch or two of salt and pepper. That is about as exciting as walking through downtown Reno, Nevada. When we make our Southwest Egg Salad, we like adding the freshness of Mother Nature with some fresh herbs and then giving it a tasty shot of the Southwest with some chili powder.

For a perfect egg salad, you want the perfect texture. The best way to attain this is to first mash the yolks with the tines of a fork. This will give the yolks some texture and the chili powder something to cling to. Then you want to coarsely chop the egg whites. This will give your teeth and tongue something to play with. If we are going to be using the egg salad as part of a sandwich, I think it is perfect with some good old-fashioned Hoagie rolls!

Ingredients needed to make Southwest Egg Salad (makes 2 sandwiches):

  • 2 hard-boiled eggs
  • 1 scallion, minced (green and white section)
  • 1 Tbs. minced cilantro
  • 1 Tbs. minced basil
  • 2 tsp. red chili powder
  • mayonnaise to taste
  • spicy brown mustard to taste


  1. Separate the egg yolks from the whites.
  2. Place the yolks into a bowl along with the scallion, cilantro, basil and chili powder. Using the tines of a fork, mash them all together.
  3. Coarsely chop the egg whites and stir them into the egg yolks
  4. Add the mayonnaise and mustard (amount of your choosing and how creamy you want it to be) and stir to combine.
  5. Let the egg salad rest at room temperature 15 minutes (this to let the flavors blend).
  6. Place the egg salad in a Hoagie roll and enjoy!

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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