Egg Salad in Coconut Wrap

Prep Time: 15 min / Cook Time : 15 min / Total Time: 15 min

Ingredients: Makes Two (2) Servings

• 2 NUCO Organic & Non-Gmo Coconut Wrap – Moringa Flavor
• 1/2 Cup of NUCO Coconut Vegan Mayo (made with Avocado & Coconut Oil) (I like Primal Kitchen Mayo with Avocado)
• 8 Hard-Boiled Eggs
• 1 Cup of Baby Spinach, Chopped
• 2 Tbsp Celery, Chopped
• 2 Tsp Dijon Mustard
• 1 Tsp Hot Pepper Sauce
• A Dash of Salt and Freshly Ground Black Peppers
• A Dash of Paprika

#CookWithNUCO Directions:

1. Boil 8 Eggs until hard boiled, then peel eggs.
2. Coarsely mash hard-boiled eggs.
3. In a medium-sized bowl, Add Eggs, 1/2 cup NUCO Coconut Vegan Mayo, 2 tablespoons chopped celery, and two (2) teaspoons Dijon Mustard.
4. Add a few dashes of Hot Pepper Sauce (to taste).
5. Add a Dash of Paprika, then Salt and pepper to taste.
6. Stir mixture.
7. Spread a layer of Egg Salad over your prepped Coconut Wrap and garnish with chopped Spinach.
8. Wrap it up and enjoy!

For more great Coconut wrap recipes go to: Nuconut recipes