Photo of Southwestern Egg Salad by WW

Southwestern Egg Salad

Total Time
15 min
15 min
0 min
Ordinary egg salad gets a Southwestern makeover with the addition of chopped scallions, green chili peppers, fresh cilantro and ground cumin. Ideal for sandwiches and wraps, eggs salad is easy to prepare. This recipe can be ready in just 15 minutes. Add it to your lunch menu or on your brunch buffet. The blend of delicate eggs yolks, cool whites and Tex-mex ingredients like salsa, cumin and green chiles is a wonderful combination and a great departure from the traditional egg salad we all grew up with. Serve over some peppery arugula, or other mixed greens for a nice salad or use as the filling for a hollowed tomato or inside hollowed egg whites for a tasty twist on deviled eggs.


Hard boiled eggs

6 item(s), large

Uncooked scallion(s)

2 medium, finely chopped

Canned green chile peppers

1 tsp, drained, chopped


1 Tbsp, fresh, minced

Sweet red pepper(s)

½ small, finely chopped

Fat free mayonnaise

¼ cup(s)

Fat free salsa

1 Tbsp

Ground cumin

¼ tsp

Table salt

¼ tsp

Black pepper



  1. Peel eggs; mash with a fork in a large bowl. Add remaining ingredients and mix thoroughly to coat.
  2. Serve egg salad in a cored bell pepper, over mixed greens or on its own in a bowl.
  3. Yields about 1/2 cup per serving.


Trim fat and cholesterol by using 2 whole eggs and 8 egg whites instead of 6 whole eggs, if desired.