Spice things up this spring with a creamy, Latin-flavored egg salad. Serve inside a wheat tortilla, flatbread or pair with pita chips.
Total time: 25 minutes
4 hard-boiled eggs, chopped
2 Roma tomatoes, seeded and chopped
1/4 cup shredded Monterey Jack cheese
1/2 small onion, minced
1 small ripe avocado, quartered
2 tablespoons reduced-fat mayonnaise
1 tablespoon skim milk
2 teaspoons lime juice
1 dash taco sauce
Salt and pepper, to taste
Romaine lettuce (optional)
Suggested toppings: additional cheese, chopped tomatoes, fresh cilantro
- Combine eggs, tomatoes, cheese and onion in a medium-sized bowl and mix well.
- Combine avocado, mayonnaise, milk, lime juice and taco sauce in a food processor or blender and process until smooth.
- Add avocado mixture to egg mixture in your bowl and stir to combine. Season with salt and pepper to taste.
- Serve over Romaine lettuce with additional toppings as desired inside a tortilla or flatbread. If you prefer, serve as a dip with pita chips.