A spicy kick of chipotle with cool cilantro and avocado give a Mexican flair to a standard egg salad. Serve it in a slider bun for a fun twist!
Egg salad is pretty standard on Easter afternoon, after all the eggs have been found , and we're all left with a giant bowl of hard-boiled eggs. Serve it up on a slider bun with a smoky, spicy, kick of chipotle, and it's brand new. It's no longer reminiscent of your Grandma's egg salad!
Chipotle egg salad sliders
Yields 12
Ingredients:
- 1 small chipotle pepper in adobo
- 3/4 cup sour cream
- 1/3 cup chopped cilantro
- 1 teaspoon lime juice
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 12 hard-boiled eggs, peeled and chopped
- 1 large avocado, sliced
- 12 slider buns , split
Directions:
- Mince the chipotle pepper until it's almost a paste-like consistency. Using the smallest amount of pepper will allow you to increase the heat later. It's much more difficult to reduce the heat if it's too high.
- In a bowl whisk together the chipotle pepper, sour cream, cilantro, lime juice, salt and pepper. Gently fold in the chopped eggs .
- Spoon the egg salad into the slider buns, top with a slice of avocado. Serve immediately or chill until ready to serve.
More hard-boiled egg recipes
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