"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Southwestern Egg Salad Recipe

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This recipe for Southwestern Egg Salad, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Tuesday, July 8, 2008


6 whole hard-boiled egg(s)
2 medium scallion(s), finely chopped
1 tsp canned green chili peppers, drained, chopped
1 Tbsp cilantro, fresh, minced
1/2 small sweet red pepper(s), finely chopped
1/4 cup fat-free mayonnaise
1 Tbsp salsa
1/4 tsp ground cumin
1/4 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.
Trim fat and cholesterol by using 2 whole eggs and 8 egg whites instead of 6 whole eggs,




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