Skip to main content

Originally published Thursday, April 4, 2013 at 6:00 AM

  • Share:
  • Comments (0)
  • Print

Recipe: Egg Salad Tex-Mexy

Most Popular Comments
Hide / Show comments
No comments have been posted to this article.
Start the conversation >


Makes enough for 4 tostadas

6 hard-boiled eggs

1 avocado, chopped

Small handful of cilantro, roughly chopped (plus additional for serving)

1 chipotle chili (in adobo), finely chopped

Sea salt

4 corn tortillas

1 lime, cut into wedges (for serving)

1. Roughly chop the eggs and put them in a bowl.

2. Add the avocado, cilantro, chopped chipotle, and salt to taste. Refrigerate for two hours before serving.

3. To serve, preheat the oven to broil. When the oven’s hot, toast your tortillas by putting them directly on the rack, making sure to flip them to the other side after about a minute. Be sure to watch them carefully so they don’t burn. Spoon one-fourth of the egg salad on each of the four tortillas and sprinkle with a little more cilantro. Serve with lime wedges.

From Ellise Pierce, Fort Worth Star-Telegram

News where, when and how you want it

Email Icon

Homes -- New Home Showcase

Condo community has resort-like atmosphere

Condo community has resort-like atmosphere

The Seattle Times

The door is closed, but it's not locked.

Take a minute to subscribe and continue to enjoy The Seattle Times for as little as 99 cents a week.

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited content access is included with most subscriptions.

Subscriber login ►