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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I visited Mexico last year and was inspired by the fresh flavor of the food. Tomatillos and limes were widely used, and they add a tangy punch to this egg salad, relates Sarah Inglis from Wappingers Falls, New York. Ingredients:
1/4 cup mayonnaise |
2 teaspoons minced fresh cilantro |
1 tablespoon lime juice |
1/4 teaspoon cayenne pepper, optional |
1/8 teaspoon salt |
dash pepper |
4 hard-cooked eggs, chopped |
2 whole wheat tortillas (8 inches) |
1 medium tomato, thinly sliced |
1 medium tomatillo, husks removed, rinsed and thinly sliced |
Directions:
1. In large bowl, combine the mayonnaise, cilantro, lime juice, cayenne if desired, salt and pepper. Stir in eggs.
2. Layer tortillas with tomato, tomatillo and egg salad mixture. Fold sides and ends over filling and roll up. Yield: 2 servings.
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