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Santa Fe Egg Salad

Rated as 4.25 out of 5 Stars

"A spicy take on a stand-alone egg salad. Makes a great breakfast without all the heaviness and calories! I sometimes have it as a side instead of chips with a sandwich, too."
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10 m servings 206
Original recipe yields 1 servings (1 serving)


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  1. Stir eggs, cottage cheese, salsa, salt, and black pepper together in a bowl. Cover and refrigerate overnight before serving.


  • Cook's Note:
  • I always buy 2 dozen eggs at a time - 1 to keep raw, 1 to boil - so hard boiled eggs are always in my fridge. Buying breakfast at work was getting expensive and sometimes I get oatmeal'ed out. This was a great way to change things up in the morning and it carries me through 'til lunch.

Nutrition Facts

Per Serving: 206 calories; 10.7 5.9 20.1 426 533 Full nutrition

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Read all reviews 5
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My review from when it was still a personal recipe: "I thought I was the only person who did this. I like to add in chopped pickled jalapenos to this, too. Great stuffed inside celery or a hollo...

This egg salad was surprisingly nice. It was very creamy & tasty. As is, the salsa is not pronounced, just combines surprisingly well with the cottage cheese. It would be nice either as is, o...

Tasty salad..I think I added a bit more salsa.

I thought this was good. I used ricotta instead of cottage cheese as that's what I had on hand. It worked well. I could see adding more spice to this if that's what you want, but I thought it wa...

A good and easy recipe. A little on the bland side; would probably use more salsa and more S & P next time.