Egg salad tacos
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Hard-cooked eggs; chopped |
| ¼ | cup | (1 ounce) shredded sharp cheddar cheese |
| 1 | small | Green onion; chopped |
| 2 | tablespoons | Mayonnaise |
| 2 | tablespoons | Salsa |
| 1 | tablespoon | Sour cream |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| Lettuce leaves | ||
| 4 | Regular-size taco shells | |
| Shredded cheddar cheese | ||
| Avocado slices | ||
Directions
GARNISHES
Combine first 8 ingredients. Spoon evenly into lettuce-lined taco shells.
Garnish, if desired, and serve with salsa. Makes 4 servings.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@...> on Jan 23, 1998