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–+ servings

Lettuce "Bread" Egg Salad Sandwich

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Course Lunch
Cuisine American, Dairy-Free, Gluten-Free, Vegetarian
Servings 2
Calories 245 kcal

Ingredients
  

Egg Salad

  • 6 hard boiled eggs peeled
  • 1/4 cup celery chopped finely
  • 1 tbsp yellow onion chopped finely
  • 2 tsp Dijon mustard
  • salt and pepper To taste

Lettuce "Bread"

  • 1/2 head iceberg lettuce Washed and dried, Cut in half so have 2 quarters of a head of lettuce

Instructions
 

Egg Salad

  • In a medium bowl, chop 2 whole eggs plus only the white of the remaining 4 eggs. Discard the 4 remaining hard yolks.
  • Add the celery, onion, and mustard, and mix well until it has the consistency of egg salad. Can add more or less mustard to make more of less creamy. Season with salt and pepper.

Lettuce "Bread"

  • Take both quarters of the iceberg lettuce, and remove the top layers of the lettuce and save to throw into a salad later.
  • Spoon half the egg salad into one of the iceberg quarters and the rest into the other.
  • Start to roll each lettuce and egg salad into a wrap. Can use a toothpick to hold together to make it less messy once it's rolled into a wrap. Serve immediately.

Notes

[nutrition-label]

Nutrition

Calories: 245kcalCarbohydrates: 4gProtein: 19gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 636mgSodium: 345mgPotassium: 309mgFiber: 1gSugar: 3gVitamin A: 1150IUVitamin C: 2.5mgCalcium: 80mgIron: 1.8mg
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