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"I visited Mexico last year and was inspired by the fresh flavor of the food. Tomatillos and limes were widely used, and they add a tangy punch to this egg salad," relates Sarah Inglis from Wappingers Falls, New York.
This recipe is:
Quick
Nutritional Facts 1 serving (prepared with reduced-fat mayonnaise) equals 341 calories, 16 g fat (4 g saturated fat), 427 mg cholesterol, 505 mg sodium, 28 g carbohydrate, 3 g fiber, 17 g protein.
Originally published as Egg Salad Burritos in Cooking for 2 Summer 2008, p35
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Reviewed on Apr. 11, 2012 by sadiew
This was a wonderful egg salad. i was out of cayenne pepper, and can only imagine how much better that would have made this. Loved the lime and cilantro.
Reviewed on Apr. 11, 2012 by justmbeth
Very good. The lime juice gave the egg salad a tart flavor that was unexpectedly good. Definitely make again when looking for something other than traditional egg salad.
Reviewed on Apr. 09, 2012 by seekere
Good if you like eggs
Reviewed on Apr. 09, 2012 by MEMOMCH
I can taste this in my mind!!!!!!! WoW, just know this will be sooooo good!!
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© Reiman Media Group, LLC., 2012