The Caesar Egg Salad Lettuce Wraps were amazing. I would suggest they’re more of a lunch/brunch type item. It’s cold. It’s crispy (I used the outer leaves of a head of iceberg lettuce). I’m thinking when we’re traveling, the egg salad would be great to take, along with some washed and ready lettuce leaves. That would make a great, quick, road snack!
We had a busy day in town this morning . . had to leave the house by about 8:30 and there were several things going on. We were supposed to end up with a $30 gift card but after it was all said and done, we came home with $100 so it was definitely an unexpected profitable morning. We had breakfast out and ended up getting street tacos for lunch so, by the time dinner rolled around, we weren’t terribly hungry but Vince said he liked them and would eat them again.
Vince had a bowl of turkey bone soup with his wrap. Actually, we both ended up eating two wraps but I only cooked three eggs so it was still a light meal.
My fermented pickles were ready to eat so we had those. They’re different and the first bite is a bit of a jolt but then you can’t stop eating them. I have more cucumbers so I need to start another batch tomorrow.
Cleanup was super easy. I boiled the eggs in the pressure cooker, peeled them, crumbled the shells to give back to the chickens, then mixed the egg, salad dressing, mayo, black pepper and grated parmesan cheese in one bowl. Put the lettuce leaf on the plate, spoon the salad in the middle – roll it up. No mess! Can’t beat that, right?