Here's a terrific and tasty way to serve economical, hard-cooked eggs, a good source of protein, riboflavin and an excellent source of choline.

Eggstra Easy Taco Salad

4 hard-cooked eggs
4 cups torn salad greens
1/4 cup chopped onion
4 teaspoons taco seasoning mix
4 slices bacon, crisp-cooked, drained, and crumbled
2 medium tomatoes, chopped
1/4 cup sliced pitted ripe olives, optional
1/2 cup bottled reduced-fat talian salad dressing
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
1/2 to 1 cup (1 to 2 ounces) tortilla or corn chips
Parsley sprigs, optional

1. Wedge one of the hard-cooked eggs and reserve 4 wedges for garnish. Chop remaining eggs.
2. On 4 individual salad plates or in 8x8x2-inch baking dish or 1 1/2-quart serving dish, layer salad greens, onion, chopped eggs, seasoning, bacon, tomatoes, and olives, if desired. Cover and chill several hours or overnight.
3. To serve, top with dressing and cheese. Garnish with tortilla chips, reserved egg wedges, and parsley, if desired.

Makes 4 servings.

Nutritional information per serving of 1/4 recipe using 1.5 oz. tortilla chips without olives and parsley. Calories 329, Protein 19 g Carbohydrates 16 g, Total Fat 20 g, Cholesterol 238 mg, Sodium 862 Mg.

Recipe and photograph provided courtesy of the American Egg Board.