"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Southwestern Egg Salad Recipe

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This recipe for Southwestern Egg Salad, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, January 21, 2008


6 whole hard-boiled eggs
2 medium scallions, finely chopped
1 tsp canned green chili peppers, drained, chopped
1 Tbsp cilantro, fresh, minced
1/2 small sweet red pepper, finely chopped
1/4 cup fat-free mayonnaise
1 Tbsp salsa
1/4 tsp ground cumin
11/4 tsp table salt
1/8 tsp black pepper

Peel eggs; mash with a fork in a large bowl. Add remaining ingredients and mix thoroughly to coat.

Serve egg salad in a cored bell pepper, over mixed greens or on its own in a bowl. Yields about 1/2 cup per serving.

Personal Notes:
Personal Notes:
POINTSŪ Value: 3
Servings: 4
Preparation Time: 15 min
Cooking Time: 0 min
Level of Difficulty: Easy

Ordinary egg salad gets a makeover with the addition of chopped scallions, green chili peppers, fresh cilantro and ground cumin. Add a pinch of ground chili pepper if you want even more flavor.




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