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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (86g) Recipe makes 6 servings |
||
| Calories 166 | ||
| Calories from Fat 96 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.7g | 16% | |
| Saturated Fat 3.4g | 16% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 150mg | 50% | |
| Sodium 328mg | 13% | |
| Potassium 111mg | 3% | |
| Total Carbohydrate 10.8g | 3% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 1.1g | ||
| Protein 7.0g | 14% | |
Tex-Mex Egg Salad Tacos
By: ratherbeswimmin'
Jun 17, 2002
Got this recipe from a children's cooking class I took with my 8 yo SD. We both love it and it is very easy.
SERVES 6
Ingredients
- 4 large hard-boiled eggs, chopped
- 1/3 cup shredded sharp cheddar cheese
- 1 tablespoon chopped green onion
- 2 tablespoons mayonnaise or salad dressing
- 2 tablespoons salsa
- 1 tablespoon sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 taco shells
- lettuce leaf
Garnish
- shredded cheddar cheese
- avocado, slices
Directions
1
Combine first 3 ingredients in a bowl; set aside.2
Combine mayonnaise and next 4 ingredients; fold into egg mixture.3
Line taco shells with lettuce.4
Spoon egg salad evenly onto taco shells.5
Garnish, if desired, and serve with salsa.
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- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Preparation > Time to Make > < 30 mins
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Seasonal > Winter
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Derf
On Jun 10, 2009
We enjoyed these for lunch today but were a little dissapointed. Next time I will use more salsa inside the mix, 2 tablespoons were not enough for our tastes, so we put some on the side and dipped, messy but very good. I used no fat mayo and no fat sour cream. I used soft tacos and rolled them. They did have a nice flavour and I will try them again, thanks for posting.
From: Sunflower
On Oct 5, 2002
I love egg salad and this really was a creative way to enjoy it. I used 1/2 c. cheese and that is the only change I made. Very creamy and the salsa gives it a little kick. This is now one of my top favorites for a quick, easy lunch. Thanks Nurse di.
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