Egg Salad Tacos Recipes

EGG SALAD BURRITOS

Steps:

• In large bowl, combine the mayonnaise, cilantro, lime juice, cayenne if desired, salt and pepper. Stir in eggs., Layer tortillas with tomato, tomatillo and egg salad mixture. Fold sides and ends over filling and roll up.

SCRAMBLED EGG TACOS

Steps:

• For the tomatillo salsa: Preheat your oven to 450 degrees F.
• Lay out the tomatillos, red onion and jalapeno on a rimmed baking sheet and drizzle with olive oil. Season with salt and pepper then roast until slightly charred and softened, 10 minutes. Remove from the oven and let cool slightly. Pour into the bowl of a food processor and puree until relatively smooth. Add the cilantro and lime juice and adjust with salt.
• For the scrambled eggs: Place a saute pan over medium heat. In the meantime, scramble your eggs in a bowl, being sure not to have any long strands of egg whites hanging off of your fork.
• When the pan is hot, add the butter and swirl it around as it melts to coat the pan. Pour in your eggs and continue to scramble them in the pan so you have small curds. Season with salt and pepper and cook until the eggs are loose and still somewhat runny. Stir in the Mexican crema to stop the eggs from cooking further.
• To serve: Build a taco by spooning some of the soft scrambled eggs on a tortilla. Top with more Mexican crema and the Tomatillo Salsa and cilantro.

TEX-MEX EGG SALAD TACOS

Steps:

• Combine first 3 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 onto taco shells.
• Garnish, if desired, and serve with salsa.

EASY EGG TACOS

Steps:

• In medium non-stick skillet, heat oil over medium heat; saute red and jalapeno peppers and garlic for 2 minutes or until softened. Add ham and chili powder; saute 2 minutes or until heated through. Remove to bowl; cover to keep warm.
• In a small bowl or measuring cup, whisk eggs, salt and pepper.
• Melt butter in the same skillet on medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.
• Spoon eggs on each tortilla, top with ham mixture, cheese and onion. Serve with salsa and/or coriander, if desired.