Egg Salad and California Avocado Wrap
|Egg Salad (recipe follows)|
|1||Fresh California Avocado, sliced|
|2||10" white or spinach flour tortillas|
|Egg Salad (Yield: 2 1/2 cups)|
|As needed||Salt and pepper to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool).
- Peel eggs. Separate the whites and yolks. Place 4 yolks in mixing bowl (reserve remaining 4 for another use), mix in mustard and mayonnaise. Chop remaining 8 whites and add to bowl of yolks, mixing well to combine. Add salt and pepper to taste.
- Heat the tortillas until pliable either in a pan or Panini press. Top each with 1 ¼ cup of egg salad, then ½ avocado slices, and ½ oz. mesclun lettuce. Wrap like a burrito (folding the ends in) while tortillas are still warm. Cut each in half and serve immediately.