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Egg Salad Tacos Recipe

Egg Salad Tacos Recipe photo by Taste of Home

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Our card parties just wouldn't be the same without these fun-filled egg salad sandwiches. The taco shells are a nice alternative to bread.

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Egg Salad Tacos Recipe

Prep/Total Time: 15 min.

Yield: 2-3 Servings

15 15

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

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. Yield: 2-3 servings.

Nutritional Facts 1 serving (1 each) equals 284 calories, 21 g fat (6 g saturated fat), 299 mg cholesterol, 397 mg sodium, 10 g carbohydrate, 1 g fiber, 11 g protein.

Originally published as Egg Salad Tacos in Home-Style Soups, Salad and Sandwiches Cookbook , p95

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Reviews for Egg Salad Tacos

Egg Salad Tacos

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Reviewed on Sep. 25, 2011 by Summy

Not even close to gross. Delicious! The taco shells are a great combo for the egg salad. Yummy!

Reviewed on May. 05, 2009 by shelleyjCA2AZ

gross is all I can think to say.....well there are more words I could use....but gross just about covers it......now maybe IF you used soft flour tortillas and made it a wrap......