Chilaquile Egg Salad

Chilaquile Egg Salad

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 4 servings


  • 8 large eggs, hard boiled, peeled and chopped
  • 1/4 cup black beans (cooked)
  • 1/4 cup corn (cooked)
  • 1 avocado, diced
  • 1/4 cup mayonnaise
  • 2 tbsp. fresh cilantro, chopped
  • 1 tbsp. lime juice
  • 2 tsp. ground cumin
  • 2 tsp. guajillo chili powder
  • Salt and pepper, to taste
  • Tortilla chips
  • 6 oz. pulled pork shoulder, heated warm (recipe follows)
  • 1/4 cup (2 oz.) red pepper sauce (recipe follows)
  • 1/4 cup sour cream
  • 1/4 cup queso fresco
  • 1/4 cup pickled onions (recipe follows)
  • Additional cilantro sprigs for garnish


  1. Stir together eggs, beans, corn, avocado, mayonnaise, cilantro, lime juice, cumin, guajillo chili powder, salt and pepper until well combined.
  2. Place tortilla chips on serving plate. Add pork shoulder, egg salad, red pepper sauce, sour cream and queso fresco. Top with pickled onions and cilantro.

Pickled Onion

  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 1 tbsp. salt
  • 1 tbsp. sugar
  • 1/2 cup red onion, sliced


  1. Add vinegar, water, salt and sugar to saucepan. Bring to boil. Turn off heat and add onion. Transfer mixture to covered container. Refrigerate overnight to develop flavor.

Red Pepper Sauce

  • ½ cup red pepper, diced
  • ½ cup onion, large dice
  • 3 garlic cloves, whole
  • 2 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • 1 tsp. cumin, ground
  • Salt and pepper, to taste


  1. Toss red pepper, onion and garlic in olive oil. Spread on sheet pan. Roast in preheated 350° F for 20 minutes or until onion is dark but not burnt.
  2. Transfer roasted vegetables to blender container. Add vinegar, cumin, salt and pepper. Blend on high speed until smooth.

Pulled Pork Shoulder

  • 3 tbsp. salt
  • 2 tbsp. pepper
  • 1 tbsp. cumin, ground
  • 1 tsp. cayenne
  • 3 lbs. pork shoulder
  • 1 onion, large dice
  • 6 garlic cloves
  • 1 cup water


  1. Stir together the spices and sprinkle over pork shoulder. In a roasting pan, add pork shoulder, onions, garlic and water. Cover with foil and bake in preheated 250° F oven for 8 hours.
  2. Transfer cooked pork to cutting board and pull apart using two forks.

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