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Cilantro Egg Salad

Cilantro Egg Salad

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DAWNDRAKE

This is a fresh variation on an old classic. Egg salad is spiced up with fresh cilantro and mushrooms as well as the usual ingredients. Great for a spring or summertime meal, or just as lunch to take to work!

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 26.3 g
  • 41%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, stir together the eggs, mayonnaise, cilantro, mustard, lemon juice, lime juice, celery, and mushrooms. Season with salt and pepper to taste. Serve on bread or toast.
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Reviews

What a Dish!
26
1/27/2005

It was nice to try something new, but I don't think I will make this one again soon. It did taste very "fresh", with both cilantro and celery in there. Not as much flavor as I'd like though. I love cilantro, but I think I prefer a more traditional eggg salad. I used light mayo and no mushrooms.

Elaine E
14
2/23/2006

I didn't have mushroooms so used onion and it was very tasty.

Joshua
13
4/25/2006

Wow this is awesome. Only thing I did different was I used onions instead of the mushrooms and used less mayo, prolly 1/2 a cup or possibly even 1/4. Tastes so good, especially if you like cilantro