egg salad on-a-roll
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.
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yield
serving(s)
prep time
10 Min
method
No-Cook or Other
Ingredients For egg salad on-a-roll
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3-4 Tbspegg salad
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1-2conehead cabbage leaves
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½thinly 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
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1Carefully peel one or two (depending on size) leaves from the cabbage. -
2Lay any thinly sliced additions you would like lengthwise into the cabbage leaves. IE: Avocado, matchstick carrots, etc.
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3Fill with a couple of spoon fulls of prepared egg salad. Any egg salad recipe will blend with the leaves beautifully.
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4Add any seasoning if needed. I like the Trader Joe's Everyday Seasoning.
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5Pick up the cabbage wrap and devour! Seconds are acceptable with this "good for you" snack.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Egg Salad On-A-Roll:
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