Egg Salad Corn Dip

Recipe by:
Prep Time
10 min
Cook Time
5 min
Yield
12
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This recipe was submitted by Leah, it is close to her heart because it carries the flavors of her childhood and the love of her Nana! This egg salad is her way of keeping her spirit alive at her table. Inspired by her Nana's recipe, with a modern twist that she would have adored. Leah hopes it brings as much joy to your family as it has to hers. Every bite is a tribute to her Nana's warmth, wisdom, and belief that food always tastes better when shared!

Ingredients

1 pack of Eggland's Best hard-cooked peeled eggs (6 large eggs, hard-boiled and chopped)

1 cup fresh or frozen corn kernels (roasted or charred, preferably)

2 tbsp mayonnaise (or Greek yogurt for a lighter option)

1 tbsp sour cream

1 tbsp cotija cheese, crumbled

1 tsp lime juice

1/2 tsp chili powder (or Tajín for a twist)

1/4 tsp smoked paprika

1 small jalapeño, finely diced (optional, for heat)

1 tbsp fresh cilantro, chopped

Salt and pepper to taste

Lime wedges for garnish

Preparation

  1. Prepare Corn: If using fresh corn, char it in a hot skillet or grill until slightly blackened. Let cool.
  2. Mix Dressing: In a large bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper. Mix well.
  3. Add the chopped eggs, charred corn, cotija cheese, jalapeño, and cilantro to the dressing. Gently fold until everything is evenly coated.
  4. Taste and adjust seasoning with more chili powder, salt, or lime juice as desired.
  5. Garnish with additional cotija cheese, a sprinkle of chili powder, and lime wedges. Serve with crackers, on toast, or in a sandwich.
  6. Enjoy!

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 69
Fat 4.26g
Saturated Fat 1g
Cholesterol 89mg
Sodium 57.64mg
Carbohydrates 3.45
Dietary Fiber 0.46g
Protein 3.68g

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