South of the Border Egg Salad |
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Prep Time: 12 Minutes Cook Time: 0 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Good by itself, for sandwiches, or wrap in a flour tortilla. For the celery, I use celery hearts. Substitute Miracle Whip for the mayo if you prefer. If you don't like the bite of raw onion in your salad,use scallions instead. Prep time doesn't include time for cooking eggs, which varies depending on what method you use. Ingredients:
12 hard-cooked eggs, cooled and coarsely chopped |
2 celery ribs, sliced |
1 (4 1/2 ounce) can chopped green chilies |
2 tablespoons minced red onions |
6 tablespoons mayonnaise |
2 small avocados or 1 large avocado, mashed |
2 teaspoons lime juice |
1/4 cup fresh cilantro leaves |
1/4 teaspoon celery salt |
1/4 teaspoon cumin (to taste) |
Directions:
1. Combine eggs through onion.
2. Whip together the dressing ingredients.
3. Stir dressing into egg mixture and refrigerate until served.
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