Egg Salad Mexican Melts Food

MEXICAN EGG SALAD

Steps:

• Mix all ingredients except last 2.
• Add mayonnaise to moisten.
• Serve on greens.
• Makes 4 servings.
• Enjoy!

THE BEST EGG SALAD

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

CLASSIC EGG SALAD WITH RELISH

Steps:

• Peel and roughly chop the hard-boiled eggs. Add to a large bowl with the mayonnaise, chives, relish and Dijon. Season to taste with salt and pepper. Divide the egg salad among 4 slices of bread. Top each sandwich with the additional bread slices. Cut and discard the crusts, if desired.

SUNNY'S SALSA EGGS

Steps:

• Whisk the eggs with 2 tablespoons water in a large bowl until frothy. Add the butter to a large nonstick pan over medium-low heat. (If it immediately sizzles, the pan is too hot. It should be a slow melt.) Tilt the pan to swirl the butter and coat the bottom and sides of the pan.
• Add the whisked eggs to the pan and allow to rest until a light layer of cooked egg develops on the bottom, 2 to 3 minutes. Use a whisk to stir and scramble the eggs, then let rest again. Repeat this until the eggs are about three-quarters of the way done, then add the salsa. Raise the heat slightly and cook, whisking the salsa into the eggs. Cook to desired texture. Top with cheese and cilantro.

SOUTHERN-STYLE EGG SALAD

Steps:

• Cover eggs with water in a saucepan, bring to a low boil, let boil slowly for 5 minutes. Remove from heat and let stand, covered, for 5 minutes.
• Transfer eggs to ice water to chill for 5 minutes; peel. Grate eggs into a medium mixing bowl and add mayonnaise, relish, mustard, sugar, lemon juice, salt, pepper, and hot sauce. Mix well.
• Chill in the refrigerator for at least 30 minutes.

EGG SALAD MEXICAN MELTS

Steps:

• Preheat oven to 450°F
• Stir together eggs, mayonnaise, onion and mexican seasoning.
• Lightly toast English muffins and place on a foil-covered baking sheet. Top each with equal amounts of egg mixture, chiles and cheese.
• Bake for 10 minutes or until eggs are warmed and cheese is melted.

MEXICAN EGG SALAD

Steps:

• Place eggs, celery, green onions, jalapenos, red pepper, garlic, and cheese in bowl; Toss to combine.
• Mix mayonnaise, lime juice and spices in small separate bowl.
• Fold in egg mixure.
• Chill.
• Transfer to serving dish.
• Garnish with sliced avocado and cilantro.

MEXICAN EGG MELTS

Steps:

• Preheat oven to 450 degrees. Stir together eggs, yogurt, onion and Mexican seasoning. Lightly toast English muffins and place on a foil covered baking sheet. Top each muffin with equal amounts of egg mixture, chilies and cheese.
• Bake for 10 min or until eggs are warmed and cheese is melted.