Tacos are a versatile and delicious dish that can be enjoyed any day of the week. But if you’re looking for a way to spice up your taco Tuesday, why not try egg salad tacos?

They’re easy to make, high in protein, gluten-free, and perfect for breakfast, lunch, or dinner. Plus, you can customize them with your favorite toppings and seasonings.

Here’s how to make egg salad tacos in a few simple steps.

Ingredients

To make egg salad tacos, you’ll need the following ingredients:

• 6 hard-boiled eggs, peeled and chopped. You can remove a couple of yolks if you prefer more whites.
• 1 cup of chopped pickles. You can use any kind of pickles you like, such as dill, sweet, or spicy.
• 1/2 cup of chopped red onion. You can also use green onion, scallions, or chives for a milder flavor.
• 3/4 cup of organic mayonnaise. You can use regular, light, or vegan mayonnaise, depending on your preference.
• Salt and pepper to taste.
• 8 almond tortillas. You can use any kind of tortillas you like, such as corn, flour, or coconut.
• Olive oil for frying.
• Everything but the bagel seasoning or any other seasoning you like. You can also use taco seasoning, cumin, paprika, garlic powder, or chili powder for a more traditional taco flavor.
• Chopped spinach or cabbage for topping. You can also use lettuce, kale, arugula, or any other leafy greens you like.

Instructions

To make egg salad tacos, follow these steps:

1. In a large bowl, combine the chopped eggs, pickles, onion, and mayonnaise. Season with salt and pepper to taste. Mix well until everything is well coated and creamy. Refrigerate for at least 30 minutes to let the flavors meld.
2. In a large skillet over medium-high heat, heat some olive oil. Lightly fry the tortillas for about 10 seconds per side, or until slightly crisp and golden. Sprinkle with everything but the bagel seasoning or your choice of seasoning. Transfer to a plate and keep warm.
3. To assemble the tacos, spoon some egg salad over each tortilla. Top with chopped spinach or cabbage and more seasoning if desired. Enjoy your egg salad tacos while they’re warm or cold.

Tips and Variations

Here are some tips and variations to make your egg salad tacos even more delicious and fun:

• You can make the egg salad ahead of time and store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months and thaw it in the refrigerator before using.
• You can add other ingredients to your egg salad, such as cheese, bacon, ham, avocado, tomato, or cilantro. You can also use Greek yogurt, sour cream, or cream cheese instead of or in addition to mayonnaise for a creamier texture and tangier flavor.
• You can use different kinds of bread instead of tortillas, such as pita bread, naan bread, or flatbread.
• You can serve your egg salad tacos with other sides, such as salsa, guacamole, sour cream, cheese, or hot sauce. You can also make a salad or a soup to go with your tacos for a complete meal.

Egg salad tacos are a great way to enjoy tacos with a twist. They’re easy to make, high in protein, gluten-free, and customizable. You can make them for breakfast, lunch, or dinner, and serve them with your favorite toppings and sides. Share your thoughts and tips with us. Happy taco Tuesday!