Serves: 4
Hands-on time: 15 minutes
Total time: 15 minutes
CATEGORY:
Gluten Free, Under 45 Minutes, Vegetarian
INGREDIENTS:
• 10 hard-boiled egg whites, diced
• 1/3 cup onions, diced
• 1/2 cup celery, diced
• 8 tbsp avocado, mashed
• 1 tbsp Dijon mustard
• 1 tsp paprika
• 1/2 tsp ground black pepper
• Pinch sea salt (optional)
INSTRUCTIONS:
1. In a bowl, combine eggs, onions, celery, avocado and mustard. Stir until well mixed. Add paprika, pepper and salt; stir to combine. Leftovers can be stored in refrigerator for 2 to 3 days; don’t freeze.
Place in open lettuce wraps and enjoy.
