Southwestern BLT Egg Salad

Name: Southwestern BLT Egg Salad
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: For Salad; 4 large Boston lettuce leaves; 4 cups chopped blend of iceburg and romaine lettece, purple cabbage and carrots; 1 cucumber, sliced; 1 radish, sliced; 1 red onion, sliced; 1-2 tomatoes, cut in wedges; 6 slices crispy cooked bacon; 4 hard boiled eggs, cut in halve, sprinkled with southwestern seasoning; 1/4 cup finely shredded Monterey jack cheese; 1/4 cup crushed blue and white tortilla chips; For Dressing; 1 recipe my spicy Ranch Dip/z Dressing with 1 tablespoon southwestern seasoning blended in. My dressing can be found in my profile and in search; 1 lime, wedged for adding as desired

fenway @Fenway

This southwestern BLT egg salad is a great addition to any grilled meats, great for picnis or Barbeque or it can be a meal for a hot sumer day!

fenway @Fenway

This southwestern BLT egg salad is a great addition to any grilled meats, great for picnis or Barbeque or it can be a meal for a hot sumer day!

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Ingredients

15 mins

4 servings

For Salad
4large Boston lettuce leaves
4 cupschopped blend of iceburg and romaine lettece, purple cabbage and carrots
1cucumber, sliced
1radish, sliced
1red onion, sliced
1-2tomatoes, cut in wedges
6 slicescrispy cooked bacon
4hard boiled eggs, cut in halve, sprinkled with southwestern seasoning
1/4 cupfinely shredded Monterey jack cheese
1/4 cupcrushed blue and white tortilla chips
For Dressing
1recipe my spicy Ranch Dip/z Dressing with 1 tablespoon southwestern seasoning blended in. My dressing can be found in my profile and in search
1lime, wedged for adding as desired

Saved

Steps

15 mins

1

Lay Boston lettece on serving plate. Put chopped salad in the center
2

Add cucumbers and radishes around edges
3

Add tomatos and red onion
4

Add eggs
5

Add cheese and tortillas
6

Finally add bacon and lime wedges
7

Drizzle a small amount of dressing over and pass more to add to each serving as needed, adding a bit of fresh lime

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Cooksnaps

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fenway @Fenway

on June 03, 2016 19:20

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.