Egg Salad Wrap

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Step 2

Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

Step 3

Lay a piece of parchment paper on a large plate or cutting board

Step 4

Rinse and dry the romaine lettuce

Step 5

Then cut the stems out of each piece of lettuce – you can skip this step, but I find it rolls easier without the stems

Step 6

Lay the lettuce on the parchment in overlapping lines until you form a 10″ x 8″ rectangle of lettuce

Step 7

Then drizzle on your sandwich spread of choice – I usually use ranch

Step 8

Layer on your fillings starting with egg salad, then tomatoes, and finally avocado

Step 9

Use the parchment to help roll the sandwich into a tight tube by folding in the ends as you roll

Step 10

Slice the sandwich in half and fold down the parchment as you eat!