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.
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