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    Home » Mains

    Cheesy Bacon & Egg Salad Crispy Tacos

    Published: Feb 16, 2023 by Zimmy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Jump to Video Print Recipe
    A colourful tray of four loaded tacos, bowl of extra topping and four tortillas with melted cheese.

    Cheesy Bacon & Egg Salad Crispy Tacos.

    The shredded cheese and bacon blend is mixed with eggs, mayonnaise, mustard, and red onions to create this super simple, make ahead salad. The tortillas are fried in the shredded cheese and bacon blend to produce a craveable crispy shell. Then more shredded cheese, lettuce, red cabbage, avocado, chilies, egg salad and cilantro are loaded into the shells.

    Make the egg salad a night or two in advance and keep refrigerated in a well sealed container for a quick and delicious meal. Perfect for Taco Tuesday or a weekend brunch.

    Best way to melt cheese onto a tortilla

    Heat a non-stick skillet over medium-low heat. Sprinkle 3 tablespoons of the shredded cheese into the skillet to create a circle about the size of the tortilla. Place the tortilla over the cheese and press down. Cook on low for 60 to 90 seconds, until the cheese is melted. Use a lifter to make sure the cheesy tortilla is not sticking, then turn the heat up to medium-high for 15 to 30 seconds until the cheese is golden brown. Remove the pan from the heat. Then lift the tortilla out and drape it over a form or taco rack to cool and form a taco shape. Repeat with another taco.

    *The taco shells are eaten at room temperature so no need to rush the process. Make them one or two at a time until you have the required number.

    How to make a cheesy tortilla and form it on an inverted taco stand.
    A close up of a cheesy tortilla taco with egg salad and other colourful toppings.

    Watch how these Cheesy Bacon & Egg Salad Crispy Tacos were made here

    Tried this recipe?

    If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

    Cheers! James & Elaine

    A colourful tray of four loaded tacos, bowl of extra topping and four tortillas with melted cheese.

    Cheesy Bacon & Egg Salad Crispy Tacos

    The shredded cheese and bacon blend is mixed with eggs, mayonnaise, mustard, and red onions to create this super simple, make ahead salad. The tortillas are fried in the shredded cheese and bacon blend to produce a craveable crispy shell. Then more shredded cheese, lettuce, red cabbage, avocado, chilies, egg salad and cilantro are loaded into the shells.
    Make the egg salad a night or two in advance and keep refrigerated in a well sealed container for a quick and delicious meal. Perfect for Taco Tuesday or a weekend brunch.
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    Inactive time 10 mins
    Total Time 1 hr 10 mins
    Course Appetizer, Brunch, Game Day Snack, Lunch, Main Course
    Cuisine Mexican-American
    Servings 4 People

    Ingredients
      

    • 8 eggs boiled
    • ½ cup mayonnaise
    • 1 tablespoon yellow mustard
    • ½ teaspoon pepper
    • ¼ cup red onion chopped finely
    • 3 cups shredded cheese and bacon blend, divided I used a farmers and mozzarella cheese blend with real bacon bits
    • 8 small tortillas six inches
    • 1 cup lettuce shredded
    • ½ avocado thinly sliced
    • 1 cup purple cabbage shredded
    • Pickled chilies
    • Cilantro
    • Hot sauce optional

    Instructions
     

    • Boil the eggs for 6 minutes. Remove and place them in ice water for 10 minutes. Peel the eggs and separate the whites from the yolks.
    • Rough chop the egg whites, set aside.
    • In a medium size bowl add the yolks, mayonnaise, and mustard, stir to combine. Add the pepper, red onion and 1 cup shredded cheese, stir to combine. Next, gently fold in the egg whites. Cover with plastic wrap and place in the refrigerator.
    • Heat a non-stick skillet over medium-low heat. Sprinkle 3 tablespoons of the shredded cheese into the skillet to create a circle about the size of the tortilla. Place the tortilla over the cheese and press down. Cook on low for 60 to 90 seconds until the cheese is melted. Use a lifter to make sure the cheesy tortilla is not sticking, then turn the heat up to medium-high for 15 to 30 seconds until the cheese is golden brown. Remove the pan from the heat. Then lift the tortilla out and drape it over a form or taco rack to cool and form a taco shape. Repeat with another taco.
    • Once cooled, build the taco. Layer shredded lettuce, add a scoop of egg salad, avocado slices, shredded cabbage, more shredded cheese, pickled chilis, cilantro and hot sauce (optional)
    • Serve and enjoy!

    Video

    Notes

    • Make the egg salad a night or two in advance and keep refrigerated in a well sealed container for a quick and delicious meal.
    • The taco shells are eaten at room temperature so no need to rush the process. Make them one or two at a time until you have the required number.
    Keyword a good egg salad recipe, egg salad tacos, how to melt cheese on a tortilla, shredded cheese for tacos, shredded cheese recipes
    Tried this recipe?Let us know how it was!

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    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

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