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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.