Egg salad wraps
Sometimes it is nice when you are busy to have something easy for lunch or even dinner. You can hard boil the eggs ahead of time and then assemble this in a snap.
Egg Salad Wraps – Serves 4
1/4 cup mayonnaise, plus extra, if you like, for spreading
1 tsp. Dijon mustard (you can use gluten free Dijon mustard too)
1/2 tsp. dried dill
salt and pepper to taste
Optional: 1 avocado, halved, seeded, peeled and sliced
GFCF tortillas (such as Food for Life Rice Flour Tortillas)
To hard boil the eggs, cook the eggs in a saucepan of simmering water enough to cover the eggs. Simmer for 10 minutes. Drain, cool under cold running water, peel and chop eggs.
In a large bowl, combine mayonnaise, mustard, and dill weed; add chopped eggs. Taste and season with salt and pepper.
Heat tortilla in a non-stick skillet until pliable, or microwave covered with a damp paper towel for 15-20 minutes.
Place slices of avocado on tortilla if desired and top with 1/4 of the egg salad. Fold or roll as desired. Best if eaten fresh, however you can wrap this in plastic wrap and store in the refrigerator until ready to eat.
This is so filling and nutritious – a great source of protein and healthy fats from the avocado.