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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 minutes
Cook Time 5 minutes minutes
Total Time 10 minutes minutes
Servings 4 servings
Calories 100 kcal
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
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.
Calories: 100 kcal | Carbohydrates: 3 g | Protein: 7 g | Fat: 6 g | Saturated Fat: 1 g | Cholesterol: 186 mg | Sodium: 370 mg | Potassium: 117 mg | Vitamin A: 310 IU | Vitamin C: 1.7 mg | Calcium: 36 mg | Iron: 0.7 mg