EASY EGG TACOS
Serve these fun and easy tacos with your favourite toppings for the full taco treatment that kids love.
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 20m
Yield 4
Number Of Ingredients 15
Steps:
- In medium non-stick skillet, heat oil over medium heat; saute red and jalapeno peppers and garlic for 2 minutes or until softened. Add ham and chili powder; saute 2 minutes or until heated through. Remove to bowl; cover to keep warm.
- In a small bowl or measuring cup, whisk eggs, salt and pepper.
- Melt butter in the same skillet on medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.
- Spoon eggs on each tortilla, top with ham mixture, cheese and onion. Serve with salsa and/or coriander, if desired.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 23.7 g, Cholesterol 220.1 mg, Fat 19.4 g, Fiber 2.8 g, Protein 17.8 g, SaturatedFat 8.6 g, Sodium 921.7 mg, Sugar 1.5 g
THE BEST EGG SALAD
While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 2 cups
Number Of Ingredients 8
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.
TEX-MEX EGG SALAD TACOS
Got this recipe from a children's cooking class I took with my 8 yo SD. We both love it and it is very easy.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 3 ingredients in a bowl; set aside.
- Combine mayonnaise and next 4 ingredients; fold into egg mixture.
- Line taco shells with lettuce.
- Spoon egg salad evenly onto taco shells.
- Garnish, if desired, and serve with salsa.
Nutrition Facts : Calories 142.1, Fat 8.7, SaturatedFat 3.4, Cholesterol 132, Sodium 260.4, Carbohydrate 8.9, Fiber 0.7, Sugar 0.8, Protein 6.8
CRAZY GOOD EGG TACOS (10 MINUTE)
This recipe for egg tacos says tacos are for breakfast too! Tucked into a tortilla, the slightly spicy eggs are up-leveled with salsa, cheese & cilantro.
Provided by Natalya Drozhzhin
Categories Breakfast
Time 10m
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the eggs with chili powder and salt.
- Preheat a pan with butter. Scramble the egg mixture in the pan, scraping only the bottom of the pan as the eggs cook to prevent breaking the eggs up too much. The eggs should take around 3-4 minutes to cook all the way through.
- Heat the tortillas over an open flame for a nice sear or in the microwave for 10 seconds until slightly softened. Place the egg mixture into the center of the tortilla.
- Top the egg mixture with cheese, salsa, and cilantro. Enjoy!
Nutrition Facts : Calories 292 kcal, Carbohydrate 4 g, Protein 18 g, Fat 22 g, SaturatedFat 11 g, TransFat 0.3 g, Cholesterol 369 mg, Sodium 1124 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 9 g, ServingSize 1 serving
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