Egg Salad Wrapped


3 hard cooked eggs, peeled
1/2 cup sliced celery ( optional )
3 tablespoons sliced green onion
1/2 cup mayonnaise or salad dressing
salt and pepper to taste
4 large lettuce leaves
4 soft tomato basil tortillas 8" (20 cm)

Makes 4 servings.


  • In a medium bowl, chop eggs into large pieces. 
  • Mix in celery, green onion, mayonnaise and salt and pepper. 
  • Place one lettuce leaf on a top of each tortilla. 
  • Spread 1/4 of egg mixture across the centre of each lettuce leaf. 
  • Fold one side of tortilla up and over egg salad mixture and overlap with the other side.
  • Add 2 tablespoons (30 ml) diced green pepper, 1/2 teaspoon Worcestershire sauce and a dash of hot pepper sauce to egg salad mixture.
  • Add 3 cooked and crumbled bacon strips and 2 chopped black olives to egg salad mixture.
  • For a more traditional egg salad sandwich, spread 1/4 of egg mixture between 2 slices of your favorite bread.

Real Cooking

Did You Know?
Vitamin E is a fat-soluble antioxidant that stops the production of reactive oxygen species (ROS) formed when fat undergoes oxidation. Scientists are investigating whether, by limiting free-radical production and possibly through other mechanisms, vitamin E might help prevent or delay the chronic diseases associated with free radicals.

The body forms
reactive oxygen species  (ROS) endogenously when it converts food to energy, and antioxidants might protect cells from the damaging effects of ROS. The body is also exposed to free radicals from environmental exposures, such as cigarette smoke, air pollution, and ultraviolet radiation from the sun. ROS are part of signaling mechanisms among cells. FREE Recipes