Southwestern Egg Salad
6 hard-boiled eggs (I used 4 whole & 2 whites only)
chives, chopped
1/3 can (small can) chili peppers, rinsed & chopped
cilantro, minced
1/2 small red pepper, chopped
1/4 C. mayo (low-fat, or regular)
1 Tbsp salsa
Pinch or two of ground cumin (go light)
Salt & Pepper to taste
1. Hard boil the eggs. There's such a debate about this! What works for us: in a pot, barely cover the eggs with water, bring to a boil with the lid on. Remove lid & low simmer for 12 minutes. Run under cold water to cool, roll on a cutting board, & de-shell under cold running water.
2. Mash eggs & add all of the other ingredients. Mix thoroughly. Perfect in a tortilla.
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