Egg Salad Avocado Wrap
| Serves | 2 |
|---|---|
| Ingredients | Eggs |
| Day Part | Breakfast |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | American |
Chef-owner Val Erpelding
Breakfast on Broadway Cafe
Englewood, Colo.
Breakfast on Broadway Cafe is the fulfillment of a lifelong goal for Erpelding, a fine-dining chef who always wanted to open a diner. The menu includes breakfast classics along with less traditional items, such as this wrap—a recipe that can cross over from breakfast to lunch.
Ingredients
8 large hard-cooked eggs, cooled, peeled and left whole
2 tbsp. mayonnaise
1 tsp. prepared mustard
Salt and pepper, to taste
2 regular or spinach flour tortillas
1 ripe avocado, sliced
1 oz. mesclun salad mix
Steps
1. Prepare egg salad: separate egg whites from yolks. Place 4 yolks in mixing bowl, reserving remaining yolks for another use. Stir mayonnaise and mustard into yolk mixture.
2. Chop egg whites and add to yolk mixture, stirring well to combine. Season egg salad with salt and pepper.
3. Heat tortillas in a pan or panini press until pliable. Top each with 1¼ cups egg salad, half the avocado slices and ½ oz. mesclun. While tortillas are still warm, wrap around filling like a burrito, folding ends in. To serve, cut each wrap in half.
Photo courtesy of California Avocado Commission