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EGG SALAD TACO

Course Lunch
Servings 6 servings

Ingredients

  • 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

Instructions

  • Spoon Classic Egg Salad into 6 to 8 lettuce-lined taco shells.
  • Top with salsa or chopped tomato and grated cheddar cheese.

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