Egg Salad in Coconut Wrap

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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

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