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Egg salad chip dip in a small white bowl.
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Fiesta Egg Salad Chip Dip

This avocado egg salad recipe is a delicious spin on traditional egg salad. We eat it with tortilla chips, but it also tastes great rolled up in a tortilla for an easy lunch or between a couple of slices of bread!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 100kcal

Ingredients

  • 4 hard boiled eggs
  • 2 tablespoons smashed avocado
  • 2 tablespoons chopped cilantro
  • 1 tablespoon minced onion
  • 1 tablespoon diced green chiles or jalapenos
  • 1 tablespoon 0% fat Greek yogurt or sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Tortilla chips for dipping

Instructions

  • Add the avocado, cilantro, onion, chiles, Greek yogurt, salt, pepper, chili powder, and cumin to a small bowl and stir to combine.
  • Chop the boiled eggs into small pieces and stir into the avocado mixture to coat.
  • Serve immediately with tortilla chips for dipping or wrapped in a soft flour tortilla.

Video

Nutrition

Calories: 100kcal | Carbohydrates: 3g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 186mg | Sodium: 370mg | Potassium: 117mg | Vitamin A: 310IU | Vitamin C: 1.7mg | Calcium: 36mg | Iron: 0.7mg