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Spicy* Egg Salad Wraps

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Servings: 4 Prep: 15 min Cook: 25 min Dairy Free GAPS Gluten Free Keto Low Carb Paleo Pescetarian Vegetarian Junk Food Makeover Simple Stovetop Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Dijon Mustard, Mayonnaise, Sea Salt, Iceberg Lettuce

Ingredients

12 eggs

1 tablespoon Dijon mustard ⚠

5 tablespoons mayonnaise ⚠

1 red bell pepper

3 tablespoons sriracha, more or less to taste

sea salt, to taste ⚠

ground black pepper, to taste

1 head iceberg lettuce ⚠

Instructions

1. Hard boil, cool, and peel eggs.

2. In a mixing bowl mash the peeled hardboiled eggs with a potato masher or a fork.

3. Mix in mustard and mayo until well combined.

4. Dice bell pepper and fold into egg mixture.

5. Add sriracha, salt, and pepper to taste. If it's too hot, add more mayo to help cut the heat.

6. Remove whole leaves from iceberg lettuce head. Place a few spoonfuls of egg salad into a leaf, fold and enjoy.

Per serving incomplete

213

Cal

Carbs

13g

Fat

17g

Protein

Carbs 11%

Fat 55%

Protein 33%