4. Pesto Egg Salad Lettuce Wraps
Dice four hard boiled eggs, keeping only one of the yolks. In a small bowl toss the eggs with ¼ cup finely chopped red bell pepper, 2 tbsp. minced red onion, and 1 tbsp. of jarred basil pesto to coat thoroughly. Spoon 1 tbsp. cooked, chilled quinoa into four outer romaine leaves, and top with the egg mixture.
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