$10 Tuesday: Southwestern egg salad


Southwestern egg salad


  • 8 hard- boiled eggs, peeled and chopped
  • 1 can corn with peppers, drained
  • 1 container plain Greek yogurt
  • 1/3 cup light mayonnaise
  • ¼ cup chopped cilantro
  • ½ cup chopped celery
  • ¼ teaspoon cumin
  • ¼ teaspoon paprika
  • 4-5 drops of hot sauce
  • Salt and pepper, to taste
  • 1 avocado, peeled and sliced
  • Shredded lettuce
  • Taco shells or soft burritos


  1. In a large bowl, combine all ingredients, except avocado, lettuce and taco shells. Chill.
  2. To assemble: Place a small amount of lettuce into the taco shell or in the middle of the burrito.
  3. Add egg salad to fill the taco, or down the middle of the burrito.
  4. Top with 2-3 slices of avocado. Fold if using a soft burrito.

Makes 4-6 servings.

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