EGG SALAD TACO
- 6 hard-cooked eggs, coarsely chopped
- 3 tbsp (45ml) coarsely chopped celery
- 1 tbsp (15ml) finely chopped green onion
- 2 tbsp (25ml) plain low fat yogurt
- 1 tbsp (15ml) mayonnaise
- 1 tsp (5ml) Dijon mustard
- Pinch ground black pepper
- 6 to 8 lettuce-lined taco shells
- salsa or chopped tomato
- grated cheddar cheese
- Spoon Classic Egg Salad into 6 to 8 lettuce-lined taco shells.
- Top with salsa or chopped tomato and grated cheddar cheese.