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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Southwestern Egg Salad Recipe

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This recipe for Southwestern Egg Salad is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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.
Notes
Trim fat and cholesterol by using 2 whole eggs and 8 egg whites instead of 6 whole eggs,

 

 

 

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