Egg Salad Competition at the Mountain State Fair

Returning to the fair earlier this week for the Egg Salad competition, I had some time while the judging was going on to walk around the fair with DH.  The judging wasn’t in the public view, you just dropped off your food and came back an hour later to see who won.  No, I didn’t win, but I did have some fun watching the presentations. The winners got ribbons and neat yellow Egg aprons, and I did wish for an apron just as a souvenir. So what was mine?  Chipotle Avocado Egg Salad Wraps.

Chipotle Avocado Egg Salad at From My Carolina Home

You’ll need hard boiled eggs, tomato, avocado, green onions, sour cream and some spices. I do the eggs the day before so they have a chance to chill.

Chipotle Avocado Egg Salad at From My Carolina Home

Also the night before, make the dressing so it can sit in the frig and let the flavors meld. Begin by zesting the lime.

Chipotle Avocado Egg Salad at From My Carolina Home

Mix together the dressing ingredients and add the lime zest. Store in the frig overnight.

Chipotle Avocado Egg Salad at From My Carolina Home

When you are ready to make the salad, juice the lime, and strain the juice.

Chipotle Avocado Egg Salad at From My Carolina Home

Cut the avocado into bite size pieces and toss with the lime juice.  This will keep the avocado from turning brown for a couple of hours.  My secret for perfect avocados is to buy them as green and hard as I can find, then let them ripen in my hanging basket in the kitchen at room temperature for about a week.  I get perfect avocados without any bruising from people in the market squeezing them.

Chipotle Avocado Egg Salad at From My Carolina Home

Cut the tomatoes and let them drain a bit to reduce the liquid in the salad. Removing the seeds and jelly helps too.

Chipotle Avocado Egg Salad at From My Carolina Home

Chop the eggs and the green onions.

Chipotle Avocado Egg Salad at From My Carolina Home

Start mixing.

Chipotle Avocado Egg Salad at From My Carolina Home

Lightly dress with salad dressing, and heap into tortillas.

Chipotle Avocado Egg Salad at From My Carolina Home

These are the test wraps, I overstuffed four tortillas and cut them in half. DH thought they were too stuffed and difficult to eat, and would do better with less filling per wrap. So, for the competition, I made eight wraps as I didn’t know how many judges there were.

Chipotle Avocado Egg Salad at From My Carolina Home

On competition day, I made the wraps, wrapped each one in wax paper and put them on a plastic tray for transport. I had frozen water in the tray to keep the wraps cold for food safety. The ice block was covered with foil to keep water out of the egg salad.

Chipotle Avocado Egg Salad at From My Carolina Home

Entered in the competition, mine is in the middle. Competition was very stiff as there were 24 entries into the Egg Salad contest! The winner was called Green Goddess Egg Salad, which to me meant she used avocado like I did. Second place was a Bacon Egg Salad, and third was called Asian Egg Salad. I think I know what I did wrong. I overdid it with the spices on the dressing. It made the dressing a bit brown, not really appetizing.  I also think I put too much dressing on the competition wraps, instead of lightly dressing like I did the test wraps.  That made them really spicy, too much really. Mostly I think I got a bit excited and rushed as I was waiting until the last moment to cut the avocado and construct the wraps.  But now that I know what to expect, I hope I can relax more next time and do better.

Chipotle Avocado Egg Salad at From My Carolina Home

This is the supervisor of the competition, wearing the yellow apron, along with the contest hostess in the black apron and one of the judges. Isn’t that Incredible Egg apron cute?

Chipotle Avocado Egg Salad at From My Carolina Home

Anyway, for the recipe to share, I went back to the original spice blend that is milder, and didn’t make the egg salad brown.  Feel free to add or subtract anything you wish, punch the chipotle powder up again, leave out the paprika, add more salt, or whatever you like.

Chipotle Avocado Egg Salad

8 hard cooked eggs, chilled
1 medium tomato (about 3/4-1 cup when diced)
1 medium avocado (about 3/4-1 cup when diced)
8 green onions, diced (about 1/2 cup)
Juice of one lime – about 1 tablespoon
8 flour tortillas

1/4 cup mayonnaise
1/4 cup light sour cream
Zest of one lime
1/2 teaspoon garlic powder
1/2 teaspoon chipotle chili pepper powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon sweet paprika

Combine all ingredients for dressing in a small bowl. Mix very well. Store in a covered container in the refrigerator. Best if made the day before and refrigerated overnight to allow flavors to meld.

At the time of serving, dice avocado, and toss with lime juice. Dice tomato and green onions. Add avocado, tomato and green onions to eggs. Toss lightly with dressing. Refrigerate extra dressing.  Divide egg salad between tortillas. Roll up tortillas. Yield – 8 servings.

Chipotle Avocado Egg Salad at From My Carolina Home

What’s your favorite egg salad?

27 thoughts on “Egg Salad Competition at the Mountain State Fair

  1. debdevo

    In a million years I never would have guessed that egg salad would be one of the competitions!! I LOVE egg salad, but mine is pretty boring..eggs, onions, celery, mustard & mayo.

    Sad news today…my embroidery machine has to go in the shop :~(…what will I do for 4 – 6 weeks with out it.

  2. somethingrosemade14

    As mentioned before, I plan on attending a State Fair since you’ve gotten me going on them. Never knew there would be an Egg Salad Competition and I don’t think I’ve eaten an egg salad I didn’t like although if you put mushrooms in it then I’m gone. Your recipe looks delicious and now I’m hungry. I’ve saved it because I’m going to try it. As they say, better luck next year.

  3. karenfae

    I wouldn’t have thought of a egg salad competition. I make my eggs kind of plain I guess and I wonder what could be used instead of avocado – (allergic to them)

  4. Linda B

    We love anything eggs here…have our own chickens and think they taste better. And I do a similar recipe–part sour cream instead of all mayo. I do think the regular full fat sour cream has more flavor. It is surprising how much salt hard boiled eggs need. And I think parsley adds a lot of flavor. Maybe the tortilla flavor robbed the egg salad a bit. What could you spread on the tortilla before adding the egg salad? I was trying to think of another unami flavor (fish sauce?) to add to the dressing? Pimento? Too early in the morning yet to think!

  5. I just love egg salad. I thought I was the only one. Whenever I make it, I have to eat it all. I like olives in mine. Instead of heat, I use dill, rosemary, and smoked paprika. Thanks for the recipe to try.

  6. Rosemaryflower

    I love eggs. I make just plain old chopped up eggs with mayonnaise. I am one of those people that need simple food, not too many ingredients or flavors, particularly sandwiches. I like tomatoes okay. Limes, meh…. I love avocado, so I would probably try adding that to an egg salad next time.
    Your recipe looks wonderful, the pictures are very pleasing.
    My taste buds are very boring.
    Did you enter the cakes and cookies? There, I would have had a hard time judging, and would need very large portions to judge fairly. haha

  7. It’s so interesting to me when cooking that the same recipe ends up being a different product every time I make it! I have always said that it’s because I’m so creative that I keep changing it (intentionally or unintentionally!)
    So fun to read about your fair adventure!

  8. Margaret Mccaffrey

    Look Yummy, Hey Carole when do we pick up the Quilts from the MSF? I did not write it down and now can’t fine it anywhere Thanks Peggy

  9. I had not thought of an egg salad competition either…I’m just a Duke’s mayo, salt and pepper kind of egg salad girl. And I like to make and eat it while the eggs are still hot on toasted bread. You’ve got me wanted to venture out though! Looks yummy!

  10. Phyllis Smith

    Good morning Carole,

    So sorry you didn’t win in the egg salad but it sure does look good. I have most of the ingredients now so will be making this one for sure later this week. I love avocados so I get a lot of them off the

    Internet from and recipe lion .com got some this week from one site for avocado toast where you just mash up the fruit with a little evoo with a sprinkle of salt and add some strawberries

    With a bit of feta cheese of your choice or you can use any other cheese if you like, or for the fruit you could use a jam over the avocado. The 2nd one was the mashed avocado with fried and crumbled bacon and some cheese, 3rd was mashed avocado with just the feta cheese and a sprinkle of cayenne pepper. These came from Better Homes and Gardens .com on the 16th of Sept. they had a lot of things to do with avocados. Have gotten some from Food and as well. I don’t usually eat a breakfast, just my coffee so about 9:00 I get a bit hungry so I’ll fix something like this to munch on. Hope you enjoy the sites

    Is you choose to go to them .

    Have a great and don’t forget to smile.


  11. This sounds great! I have only ever had a very traditional egg salad but I love avocado so I shall have to try this. Not right now, avocados have been $2 each. Perhaps at Easter, that’s the one time I can guarantee having hard boiled eggs lol. I went to our fair yesterday and one thing I can say is that I definitely should enter a quilt next year, the winners were similar skill to me.

  12. Hi Carole,
    I am a new avocado lover, so I have never thought to add that ingredient to egg salad. Your wraps look delicious! I love eggs and egg salad, so I will have to give your recipe a try. Thanks for sharing it with us. ~smile~ Roseanne

  13. Brenda Ackerman

    Hello Carole, From your picture and the ingredients your Chipotle Avocado Egg Salad has mouth watering! I will have Kevin get it copied later on and then print it out. Both of us enjoy Egg Salad but while making it, I will have to separate it into two sections before adding certain ingredients for him. He is the pickiest eater I have ever encountered! Yet, his two Daughters absolutely love to explore in cooking. Alright, I am sorry that you did not win Carole but as you have said you have learned a few lessons and next year will be even better! I just delight in the fact that you do join in these adventuresome events and share them with us, but most importantly you have a great time in doing so!!! Are there any other Cooking Events like this one that you have entered? Does your Husband enter any events? Plus, you may have answered this previously and I have forgotten but how and when do you find out what the Events and Categories their are going to be and how soon before the fair? LOL….I just gave you an entire Post to create for us! LOL Have a great day Carole!!!

  14. Mary Jean Cunningham

    I love egg salad and like all the ingredients you put in yours so I know I’d like this new-to-me version as well. I usually put sweet relish in mine, salt and pepper, but I’m open to suggestions and like avocados very much. That was a good tip about getting them hard and ripening them at home, if you have time to do so – do they ripen reliably? I’m glad we’ve been given the dietary “go-ahead” to eat eggs again, in moderation, of course, after years of them being viewed with suspicion nutritionally, plus they’ve been less expensive lately!

  15. It looked delicious, and this is the second time I have read or heard the word ” Chipotle” it was in a quiz on TV here last week!!! Chilli indeed. Your recipe is tops, and I have saved for a special occasion.

  16. You egg salad sounds pretty good, and I don’t care for avocados! Our egg salad has some sour cream in it and a little bit of vinegar. I don’t know if it’s different or not! I am surprised they actually did egg salad for a contest, with all the concerns about food safety, did they have a lot of rules about how to bring it, etc.? You did a great job keeping this cold without taking away from the presentation. Cooking contest are a lot of fun, even if they are a bit of a “luck of the draw” you event. Just participating is a hoot. I bet you can get an apron from the Egg Council if you ask.😉

  17. catsandroses

    Mmmmm, that sounds & looks yummy! But, for me, egg salad isn’t egg salad without some sweet pickle juice and/or pickles added — just love that ‘twang’ it adds to the flavor. I went to our State Fair this week and enjoyed looking at all the food competition entries (and would love to have been a judge for a ‘orange creamsicle fudge’ that looked scrumptious!). I’m considering entering some roses in our Fair again next year — only did it once quite a few years ago and really enjoyed the ribbons I earned, and can see how it can be addicting! The quilts were marvelous, too — had wished you were with me to give me your opinions!

  18. Pat Evans

    It’s weird, but, while I love deviled eggs, I don’t really care for egg salad. Like all the ingredients, but I think the texture puts me off. Sorry you didn’t win.

  19. Dasha

    Your recipe sounds divine. Planning to try it out as I love egg salad sandwiches, although all I do is mix with chives if I have them and Heinz Mayo.

  20. YUM!!! I love egg salad, and I love avocados. Usually I put a little dill in my egg salad, and I like it with a touch of crunch, so chop up a bit of celery. Sorry you didn’t win, but you have some great “take-away” lessons. My daughter has a serving tray that has a “chiller tray” in the bottom. I’m sure it is from some home-based food product company but might be worth looking into if you plan to compete again.

  21. I ❤️ my mom’s egg salad. I don’t like raw onions so she spice it up instead with dill pickles. Egg salad on an open faced piece of white bread, an ice cold coke and Doritos! mmmmmm!

Comments are closed.