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.
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.
Also the night before, make the dressing so it can sit in the frig and let the flavors meld. Begin by zesting the lime.
Mix together the dressing ingredients and add the lime zest. Store in the frig overnight.
When you are ready to make the salad, juice the lime, and strain the juice.
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.
Cut the tomatoes and let them drain a bit to reduce the liquid in the salad. Removing the seeds and jelly helps too.
Chop the eggs and the green onions.
Lightly dress with salad dressing, and heap into tortillas.
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.
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.
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.
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?
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.
What’s your favorite egg salad?