Egg Salad On-A-Roll

3
Marty Hufnagel

By
@hereim

This hand held delicacy works for breakfast, lunch, dinner and snacks.
If you need to pack it with you, for a later time, keep the cabbage leaves separate from the fillings until you're ready to eat.
WARNING: Once you try these you will need more.
Cone Head Cabbage may be difficult to find. The best bet is a farmers market or a local grower.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Depends on how big the Cone Head Cabbage is.
Prep:
10 Min
Method:
No-Cook or Other

Ingredients

  • 3-4 Tbsp
    egg salad
  • 1-2
    conehead cabbage leaves
  • ½
    thinly sliced avocado (optional)
  • CONEHEAD CABBAGE CAN BE SMALL OR MEDIUM IN SIZE. USE WHATEVER AMOUNT OF LEAVES YOU NEED TO HOLD THE EGG SALAD.

How to Make Egg Salad On-A-Roll

Step-by-Step

  1. Carefully peel one or two (depending on size) leaves from the cabbage.
  2. Lay any thinly sliced additions you would like lengthwise into the cabbage leaves. IE: Avocado, matchstick carrots, etc.
  3. Fill with a couple of spoon fulls of prepared egg salad. Any egg salad recipe will blend with the leaves beautifully.
  4. Add any seasoning if needed. I like the Trader Joe's Everyday Seasoning.
  5. Pick up the cabbage wrap and devour! Seconds are acceptable with this "good for you" snack.

Printable Recipe Card

About Egg Salad On-A-Roll

Course/Dish: Other Snacks
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #Paleo




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