MEXICAN EGG SALAD TACOS
4 large eggs, hard-boiled -- chopped 1/4 cup shredded sharp cheddar cheese 1 tablespoon chopped green onions 2 tablespoons mayonnaise 2 tablespoons salsa 1 tablespoon sour cream 1/8 teaspoon salt 1/8 teaspoon black pepper 6 taco shells Lettuce leaves
Combine first three ingredients in a bowl; set aside.
Combine mayonnaise and next 4 ingredients; fold into egg mixture.
Line taco shells with lettuce. Spoon egg salad evenly into taco shells. Garnish, if desired, with shredded cheese and/or avocado slices, and serve with salsa. Yield: 6 servings.
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