Tostada with Hard-Boiled Egg and Cream
A crispy tostada topped with creamy hard-boiled eggs, fresh green onions, and a drizzle of red salsa. Simple, satisfying, and ready in about 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 220
- Protein
- 9g
Ingredients
- 4 shells corn tostada shells
- 4 large eggs
- ½ cup sour cream
- ½ cup red salsa
- 2 stalks green onions
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Place the 4 eggs in a small pot, cover with cold water, and bring to a boil over high heat. Once boiling, turn off the heat, cover, and let sit for 10 minutes.
- 2
Drain the eggs and run under cold water until cool enough to handle. Peel and roughly chop the eggs into small pieces.
- 3
In a bowl, combine the chopped eggs, 0.5 cup sour cream, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mash lightly with a fork until well mixed but still chunky.
- 4
Thinly slice the 2 green onions, separating white and green parts. Stir the white parts into the egg mixture.
- 5
Place the 4 tostada shells on a plate. Divide the egg mixture evenly among them, spreading to cover.
- 6
Drizzle each tostada with about 2 tablespoons of the red salsa. Sprinkle with the green onion tops and serve immediately.
- 7
If you like, add a dash of hot sauce or a squeeze of lime for extra brightness.
Tools you’ll need
- small pot
- mixing bowl
- fork
- knife
- cutting board
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