Ingredients

The following ingredients have 4 Servings
  • 6 pastured eggs (hard boiled and peeled)
  • 1/3 to 1/2 cup mayonnaise
  • 2 tsp mustard
  • 5 stalks of green onion (sliced)
  • 1/4 red bell pepper (diced)
  • 1 clove garlic (minced)
  • Sea salt and pepper to taste
  • 3-4 to rtillas of choice

Instruction

  • Put the hard boiled eggs in a small mixing bowl, and using the back of a fork smash the eggs into small pieces.
  • Add the rest of the ingredients except the tortillas and use the fork to combine well until smooth. Make sure to taste it for salt and pepper.
  • Spread some of the egg salad mixture onto the entire surface of one tortilla, roll up *tightly* and then cut into 1 inch sections. Continue with the rest of the egg salad onto the other tortillas - I usually get about 3 or 4 out of this amount of egg salad.
  • **Gluten Free tortilla rolling tip! Yes I will be the first to admit gluten free tortillas can be...dry! My solution to getting the perfect roll on a GF tortilla is to get it a bit wet and then warm them up to steam them - they get soft and pliable and then you can put your egg salad on and roll them right up. Just do one at a time and you'll be fine!