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Egg Salad Tacos Recipe

Egg Salad Tacos Recipe

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. YIELD:2-3 servings


  • 2 tablespoons mayonnaise
  • 2 tablespoons salsa
  • 1 tablespoon sour cream
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 hard-boiled large 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


  • 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.

Nutritional Facts

1 each: 284 calories, 21g fat (6g saturated fat), 299mg cholesterol, 397mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 11g protein.

Reviews for Egg Salad Tacos

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Summy User ID: 1386846 202227
Reviewed Sep. 25, 2011

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

shelleyjCA2AZ User ID: 219453 21154
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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