In the realm of culinary delights, where flavors dance and textures harmonize, there exists a dish that tantalizes taste buds and captivates hearts - Egg Salad Tacos. This innovative fusion of Mexican and American cuisine combines the classic flavors of egg salad with the vibrant zest of Mexican spices, resulting in a taste sensation that is both familiar and exotic.
Crafted with a medley of hard-boiled eggs, tangy mayonnaise, crisp celery, and a hint of mustard, the egg salad filling is a symphony of creamy richness and savory goodness. Nestled in warm, soft taco shells, the egg salad takes on a new dimension, as it interacts with the bold flavors of fresh cilantro, zesty lime, and a sprinkle of chili powder.
But the culinary journey doesn't end there. The article also presents a tantalizing variation of this dish - Vegan Egg Salad Tacos. This plant-based rendition swaps out the eggs for a mixture of tofu, chickpeas, and avocado, creating a filling that is equally creamy and satisfying. The vegan egg salad is then adorned with the same vibrant Mexican flavors, resulting in a dish that caters to both vegans and vegetarians without compromising on taste.
With step-by-step instructions and a treasure trove of tips, the article guides you through the process of creating these delectable tacos, ensuring that even novice cooks can achieve culinary success. Whether you're seeking a quick and easy weeknight meal or a dish to impress your friends and family, Egg Salad Tacos and their vegan counterpart are sure to delight and satisfy. So, embark on this culinary adventure, let your taste buds rejoice, and experience the magic of these extraordinary tacos.
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
ULTIMATE TAILGATE STEAK AND EGGS TACOS
Provided by Food Network
Time 5h
Yield 12 tacos
Number Of Ingredients 8
Steps:
- Preheat a grill for cooking over high heat.
- Liberally sprinkle the steaks on both sides with salt and pepper. Grill the steaks until just slightly less cooked than desired. Set in a foil pan, top each steak with 2 tablespoons sliced butter and cover with aluminum foil to rest about 20 minutes.
- Remove the steaks to a cutting board, reserving the juices in the pan. Chop the steaks into 1/2-inch cubes, then return them to the pan with the drippings, cover and refrigerate, at least 4 hours and up to 3 days.
- At game time: Preheat a grill for cooking at about 300 degrees F.
- Drizzle steak sauce over the steak to taste, then cover the pan again and place the entire pan on the grill to reheat, about 10 minutes. Stir the steak and continue to reheat until warmed through.
- Crack the eggs into a large bowl and whisk together with the milk. Place a nonstick pan on the grill and melt the remaining 4 tablespoons butter in the pan. Add the eggs and cook, stirring frequently, until scrambled and cooked through. Meanwhile, wrap the tortillas in foil and warm them on the grill.
- Build the tacos and serve immediately, topping with hot sauce to taste.
SCRAMBLED EGG TACOS
Provided by Michael Symon : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the tomatillo salsa: Preheat your oven to 450 degrees F.
- Lay out the tomatillos, red onion and jalapeno on a rimmed baking sheet and drizzle with olive oil. Season with salt and pepper then roast until slightly charred and softened, 10 minutes. Remove from the oven and let cool slightly. Pour into the bowl of a food processor and puree until relatively smooth. Add the cilantro and lime juice and adjust with salt.
- For the scrambled eggs: Place a saute pan over medium heat. In the meantime, scramble your eggs in a bowl, being sure not to have any long strands of egg whites hanging off of your fork.
- When the pan is hot, add the butter and swirl it around as it melts to coat the pan. Pour in your eggs and continue to scramble them in the pan so you have small curds. Season with salt and pepper and cook until the eggs are loose and still somewhat runny. Stir in the Mexican crema to stop the eggs from cooking further.
- To serve: Build a taco by spooning some of the soft scrambled eggs on a tortilla. Top with more Mexican crema and the Tomatillo Salsa and cilantro.
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
SALSA EGG TACOS
These breakfast tacos make a fine dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 4
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together eggs until combined. Add salt and pepper and 1/4 cup grated cheese. Heat a medium nonstick skillet over medium-high heat, and add butter. When butter has melted, add the egg mixture, and cook about 30 seconds. Add salsa to pan, slowly stirring the egg mixture to scramble it as it cooks, about 1 minute. Immediately remove from heat.
- Fill taco shells with egg mixture, and top with the remaining cheese, lettuce, sour cream, and tomatoes. Serve with tortilla chips or black beans, if desired.
Tips:
- To make your egg salad tacos even more flavorful, try using a variety of fresh herbs, such as cilantro, parsley, or basil.
- If you don't have any mayonnaise on hand, you can substitute Greek yogurt or sour cream.
- For a spicier taco, add a pinch of cayenne pepper or chili powder to the egg salad.
- If you're short on time, you can use pre-cooked bacon or sausage in your tacos.
- To make your tacos even more hearty, add a layer of black beans or corn to the bottom of each tortilla.
Conclusion:
Egg salad tacos are a delicious and easy-to-make meal that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover hard-boiled eggs. With a few simple ingredients, you can create a tasty and satisfying taco that the whole family will love. So next time you're looking for a quick and easy meal, give egg salad tacos a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love