Egg Salad Tacos Recipe
Egg Salad Tacos Recipe photo by Taste of Home

Egg Salad Tacos Recipe

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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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2-3 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2-3 servings


  • 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

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.


  1. 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.
Originally published as Egg Salad Tacos in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p95

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Reviewed Sep. 25, 2011

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

Reviewed May. 5, 2009

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

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