South of the Border Egg Salad
I’m a big fan of egg salad, especially during the summertime, when egg salad sandwiches make a great protein-rich hiking snack and there are plenty of fresh vegetables in season that you can add to it that lend interesting flavors and lots of crunch. However, I’m not a big fan of mayonnaise, so I set out to make a rich, delicious egg salad without the help of that go-to sandwich standby. Instead, I found my egg salad paradise South-of-the-border, by turning to avocados, smoky grilled corn, and the refreshing bite of Mexican ingredients. — Louisa Shafia
- 3 ears corn, shucked
- 2 tablespoons olive oil, plus extra for brushing the corn
- Salt and freshly ground black pepper
- 4 hard boiled eggs
- 1 ripe avocado
- 2 cups red or green cabbage, shredded
- 1 cup red onion, finely chopped
- 1 jalapeño pepper, seeded, thinly sliced
- 1 cup cilantro leaves, coarsely chopped
- 30 mint leaves, coarsely chopped
- Juice of 2 limes
- Flour or corn tortillas (optional)
Heat a grill over high heat for several minutes until very hot. Brush the corn with olive oil and season generously with salt. Place the corn on the grill and cook for 10 minutes, rotating occasionally with tongs and basting with more oil. When the kernels are tender and slightly charred on all sides, remove the corn from the heat and let cool to room temperature. Cut the kernels from the cobs.
In a large bowl, coarsely mash the eggs and avocado into bite-size pieces. Add the corn, cabbage, red onion, jalapeño, cilantro and mint. Pour the lime juice and olive oil over the top, then season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Gently toss the ingredients together until just mixed. Taste and adjust the seasoning as needed. Store in the refrigerator, covered, for 2-4 hours before serving.
To serve, place a couple of heaping spoonfuls of salad in a tortilla. Fold the tortilla closed at one end; roll to seal on three sides.
The salad will keep in the refrigerator for up to 3 days.