A delightful twist on the classic egg salad, infused with vibrant Mexican-inspired flavors.
Chop the celery, green chili, and red onion into small pieces.
Use a sharp knife to ensure clean cuts and even sizes for better texture.
Mash the avocado in a mixing bowl until smooth.
Add a squeeze of lime juice to the avocado to prevent it from browning.
Mix the mayonnaise, lime juice, cilantro, and cumin in a separate bowl.
Whisk the dressing well to ensure all ingredients are evenly combined.
Combine the chopped vegetables, mashed avocado, and dressing in a bowl.
Fold the ingredients gently to maintain the texture of the avocado.
Chop the hard-boiled eggs and fold them into the mixture.
Ensure the eggs are evenly distributed throughout the salad.
Refrigerate the salad for at least 15 minutes before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad as a side dish or on toasted bread.
Garnish with extra cilantro leaves for a fresh presentation.
