Add your favorite chopped fresh vegetable to this egg salad to add more flavor. This is a great way to use your “leftover” Easter Eggs! This recipe is easy to modify for your family size. Just double or halve the ingredients to serve eight or two.
Prep: 15 minutes
1/3 cup Lite Mayonnaise
1 Tablespoon yellow mustard
8 hard-cooked eggs, coarsely chopped
½ cup chopped bell pepper
4 Whole wheat tortillas (8 inch)
4 slices cooked Turkey Bacon
Mix mayonnaise and mustard in medium bowl until blended. Stir in eggs and red bell pepper. Top tortilla with spinach leaves, egg salad and turkey bacon. Fold in both sides of each tortilla. Then roll up, starting at bottom. Makes 4 servings.
Recipe adapted from Kraftrecipes.com