A Different Egg Salad

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 352.5
  • Total Fat: 17.9 g
  • Cholesterol: 288.5 mg
  • Sodium: 577.8 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 5.9 g
  • Protein: 18.1 g

View full nutritional breakdown of A Different Egg Salad calories by ingredient
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Ricotta and avocado replace mayo to pack this with protein and fiber for a nice change of pace. Ricotta and avocado replace mayo to pack this with protein and fiber for a nice change of pace.
Number of Servings: 2


    3 large Hard Boiled Eggs
    1/2 cup Ricotta Cheese, part skim milk
    1/4 cup avocado (California - Haas)
    1/2 cup red onion, finely chopped
    1 stalk celery diced
    1/4 cup shredded red cabbage
    to taste -fresh black or blended Pepper and seasalt
    pinch of Dill weed, optional (as is lemon squeeze)
    2 Whole Wheat Tortillas, medium (45g)


Fresh Dill, Parsley, and shredded carrot are all nice added to this.


Chop hard boiled eggs and add celery, onion, salt and pepper. Whip up ricotta and blend with avocado, add lemon juice and dill if desired.
Warm a pan on med and heat each tortilla for 45 seconds to a minute on each side.
For each tortilla layer half of the red cabbage along the center, leaving an inch at the bottom to tuck in. Divide the egg mixture onto both evenly. Tuck up shell and roll as a wrap.

Serving Size: Makes 2 well filled tortilla wraps

Number of Servings: 2

Recipe submitted by SparkPeople user AGENTMOZER.

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