Southwestern Egg Salad Recipes

SOUTHWESTERN EGG CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain and set aside. Reduce heat to medium. In same skillet, cook bell pepper 3 to 5 minutes or until tender.
• In baking dish, layer half of the French bread, 1 1/2 cups of the cheese, the bell pepper, green onions, tomatoes, chopped green chiles, sausage and remaining bread. In large bowl, beat eggs and milk with whisk; beat in chili powder and cumin. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.
• Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving. Serve with salsa, sour cream and cilantro.

SOUTHWESTERN COBB SALAD

Steps:

• Arrange lettuce leaves on 4 plates. Arrange rows of Cheddar cheese, bacon, eggs, chicken, tomatoes, chopped avocados, and cucumber, in that order, over lettuce.
• Mash pitted avocado in a small bowl; add lemon juice and mix well. Stir ranch dressing into avocado-lemon juice mixture until dressing is smooth.
• Top salad with dressing.

MEXICAN EGG SALAD

Steps:

• Mix all ingredients except last 2.
• Add mayonnaise to moisten.
• Serve on greens.
• Makes 4 servings.
• Enjoy!

SOUTHERN-STYLE EGG SALAD

Steps:

• Cover eggs with water in a saucepan, bring to a low boil, let boil slowly for 5 minutes. Remove from heat and let stand, covered, for 5 minutes.
• Transfer eggs to ice water to chill for 5 minutes; peel. Grate eggs into a medium mixing bowl and add mayonnaise, relish, mustard, sugar, lemon juice, salt, pepper, and hot sauce. Mix well.
• Chill in the refrigerator for at least 30 minutes.

SOUTHWESTERN EGG SALAD

Steps:

• Peel eggs; mash with a fork in a large bowl.
• Add remaining ingredients and mix thoroughly to coat.
• Serve egg salad in a cored bell pepper, over mixed greens or on its own in a bowl. Yields about 1/2 cup per serving.

EGG SALAD

Steps:

• Coarsely chop the hard-boiled eggs and place them in a bowl.
• Stir in the mayo, yogurt, mustard, salt, pepper, and vinegar stir until combined.
• Store egg salad in an airtight container in the fridge.

SOUTHWESTERN EGG ROLLS WITH SALSA DIPPING SAUCE

Steps:

• For the egg rolls: Preheat the oven to 425 degrees F. Spray a rimmed baking sheet generously with cooking spray.
• In a large bowl, combine the cheese, corn, beans, spinach, chiles, scallions, cumin, chili powder, cayenne and salt. Stir together, making sure to break up the clumps of spinach.
• Have a small bowl of water ready for moistening your fingers.
• Lay one egg roll wrapper out on a work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners. Fold the corners over the filling, gently pressing down on either side to secure the fold. Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll. Place on the prepared baking sheet and repeat until all of the filling has been used.
• Brush the tops and sides of the egg rolls generously with beaten egg. Bake until golden brown all over, 15 to 20 minutes.
• For the salsa: Meanwhile, pulse the tomatoes, garlic and jalapeno in a food processor until the tomatoes are almost smooth. Add the scallions, cilantro, lime juice and salt; pulse just to combine.
• Serve the egg rolls with the salsa on the side, for dipping.