I am constantly on the hunt for tasty low carb recipes. This wonderful blog I follow, Low Carb Jabberwockey, is always giving me inspiration for new ways to try classic recipes, but without the carbs. The other day she posted a recipe for an egg salad wrap, basically egg salad on a leaf of romaine with tomatoes and avocados. Genius, I thought! Well it just so happens I had an abundance of hard-boiled eggs after Easter. Imagine that! I decided to take the Jabberwockey’s idea and make it my own. These turned out phenomenal! I think this is a great recipe regardless of if you are watching your carbs. Who needs boring ol’ sliced bread anyways? Not this gal!
6 hard-boiled eggs, chopped
1 celery stalk, diced
1 tbsp green onions or chives, chopped
1/4 tsp salt
1/8 tsp pepper
1/4–1/2 c mayo
2 tsp yellow mustard
4 leaves of romaine lettuce
8 slices of bacon, cooked
1/2 avocado, sliced
- In a medium bowl mix together eggs, celery, green onions, salt, pepper, mayo, and mustard.
- On each piece of lettuce place 2 strips of bacon.
- Top the bacon with a spoonful of the egg salad and a couple of the avocado slices.
- Grab a napkin and enjoy!
3 thoughts on “Recipe—Low-Carb Egg Salad Wraps”
Aw shucks Diva ! And indeed a terrific way to get rid of all those Easter eggs !
Great reading yyour blog post