Egg Salad - Mexican Style
Ingredients
- Large Eggs600g≈ 4 × 3 large
- Cottage Cheese - 4%226g≈ 1 cup
- Jalapenos42g≈ 3 × 1 pepper
- Red Onion100g≈ 1 medium
- Garlic Powder9g≈ 1 tablespoon
- Cilantro8g≈ 2 × 1/4 cup chopped
- Tomatoes123g≈ 1 medium
- Cumin2g≈ 1 teaspoon
- Cayenne Pepper2g≈ 1 × 1 teaspoon
Estimated Cost
- Large Eggs (600g)$2.49
- Cottage Cheese - 4% (226g)$1.06
- Jalapenos (42g)$0.18
- Red Onion (100g)$0.37
- Garlic Powder (9g)$0.17
- Cilantro (8g)$0.40
- Tomatoes (123g)$0.62
- Cumin (2g)$0.11
- Cayenne Pepper (2g)$0.08
Prices are estimates based on Kroger grocery store data, last updated September 2026. Actual prices may vary by location and retailer.
Instructions
- 1
Hard boil the eggs: place in a pot, cover with cold water, bring to a boil, then cook for 10 minutes. Transfer to an ice bath and peel once cool.
- 2
Blend the cottage cheese until completely smooth.
- 3
Dice the tomatoes, jalapenos, and red onion. Finely chop the cilantro.
- 4
Chop the peeled eggs and add to a large bowl.
- 5
Add the blended cottage cheese, tomatoes, jalapenos, red onion, cilantro, garlic powder, cumin, and cayenne. Mix well to combine.
- 6
Season with salt to taste.
Nutrition per serving
Based on 6 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.