Posted in Pangkabuhayan, Recipes, Cooking Time

Avocado Egg Salad

Spice things up this spring with a creamy, Latin-flavored egg salad. Serve inside a wheat tortilla, flatbread or pair with pita chips.

Serves 4
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


  1. Combine eggs, tomatoes, cheese and onion in a medium-sized bowl and mix well.
  2. Combine avocado, mayonnaise, milk, lime juice and taco sauce in a food processor or blender and process until smooth.
  3. Add avocado mixture to egg mixture in your bowl and stir to combine. Season with salt and pepper to taste.
  4. Serve over Romaine lettuce with additional toppings as desired inside a tortilla or flatbread. If you prefer, serve as a dip with pita chips.


An ordinary citizen living, laughing, learning and loving life to it's fullest. A mother of two adorable kids. A woman understanding how the world can so nice and yet mean An adventurer of some sort of any sort.. Loves sunrise and sunsets, photography, the beach, being with family and friends, organizing a party, lending a hand, get to know me and you won't let me go or leave your side. Gotta be healthy, be happy and love endlessly. Ciao!

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