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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Egg Salad Tacos Recipe

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This recipe for Egg Salad Tacos is from Department of Anesthesia and Operative Services Recipe Book 2013, 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:  
2 tablespoons mayonnaise
2 tablespoons salsa
1 tablespoon sour cream
1/8 teaspoon salt
1/8 teaspoon pepper
4 hard-cooked eggs, chopped
1/4 cup shredded sharp cheddar cheese
1 tablespoon sliced green onion
4 to 6 taco shells or 4 to 6 slices of bread
Shredded lettuce
Additional salsa or taco sauce, optional
Directions:
Directions:
In a bowl, combine the first five ingredients. Stir in eggs, cheese and onion. Line each taco shell or slice of bread with lettuce; fill with egg salad. Top with additional salsa or taco sauce if desired.

 

 

 

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