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egg salad on-a-roll

hereim avatar
Recipe by
Marty Hufnagel
@hereim
Vancouver, WA

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.

yield serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For egg salad on-a-roll

  • 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

  • A very small head of Cone Head Cabbage. Tiny but just as sweet!
    1
    Carefully peel one or two (depending on size) leaves from the cabbage.
  • Cone Head Cabbage wrap with egg salad and avocado.
    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.
  • 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!
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