Egg Salad Veggie Wrap
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Egg Salad Veggie Wrap
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| Servings |
| 4wraps |
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Ingredients
- 6large eggshard boiled
- 3/4cup cucumberfinely chopped
- 3/4cup carrotshredded
- 1Tablespoon fresh dillminced
- 1/3cup plain greek yogurt
- 1Tablespoon dijon mustard
- 1/2teaspoon paprika
- 1/4teaspoon black pepper
- 2cups baby spinach
- 8leaves leaf lettuceapprox.. ½ head
Instructions
- Wash your hands and clean your preparation area.
- Hard boil eggs and let cool, then peel and chop.
- Wash Cucumber and carrots, chop or shred and set aside.
- Wash and dry lettuce and spinach, set aside.
- Stir together chopped egg, yogurt, Dion mustard, dill, paprika, pepper, carrots and cucumbers, Mix well.
- Using 1 large lettuce leaf or 2 medium leaves as a base, layer ½ c. spinach leaves and ¼ of egg mixture then fold to make a wrap.
Recipe Notes
