Aren't these pretty? It's rather difficult to make something as goopy as egg salad to resemble anything close to pretty.
The recipe asked to make the egg salad and the avocado goop separate. I assembled one wrap and then ended up combining the avocado with the egg salad.
I'm all about simplifying. Next time I will just throw it all in together.
The chilies are not spicy at all, they add a wonderful flavor. These were mighty tasty!
Mexican Egg Salad Wraps
Adapted from Pillsbury
12 hard cooked eggs, peeled and coarsely chopped
1/2 cup miracle whip (or mayo)
1/4 cup celery, chopped
Salt, to taste
1 can ( 4 oz) chopped green chiles
2 medium avocados, pitted, peeled and coarsely chopped
2 tsp. lime juice
1 tbsp. finely chopped onion
1/4 cup cilantro leaves
In a large bowl, mix eggs, miracle whip, celery, salt and chiles. Place avocado in a medium bowl, sprinkle with lime juice. Add onion, mash with spoon. Spread each tortilla with some avocado mixture and then spread with egg salad mixture. Sprinkle with cilantro.
In a large bowl, mix everything together, serve with tortillas.
I calculated the calorie count but then forgot to record it.
One Year Ago...
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This is linked with:
$5 Dinner Challenge at $5 Dinners
My Meatless Monday at My Sweet and Savory
Mouthwatering Mondays at A Southern Fairytale
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Just another Meatless Monday at Hey, What's for Dinner Mom?
Midnight Maniac Meatless Mondays at Midnight Maniac
Made By You Mondays at Skip to my Lou
Tuesday at the Table at All The Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Hearth n Soul at Girlichef
Tasty Tuesdays at 33 Shades of Green
Tasty Tidbits at Permanent Posies
Tuesday Night Supper Club at Fudge Ripple
Tempt My Tummy Tuesdays at Blessed with Grace
ingredient Spotlight: Avocado at Eat at Home
Calories calculated from calorieking.com. Some numbers are approximate and rounded.