No Antibiotics Ever
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No GMO Ingredients
Are GMO ingredients good or bad? The jury is out, so we took them out.
Curried Egg Salad and Bacon Collard Wrap
Egg salad is a classic, but let’s face it, not always memorable. To help leave a lasting impression, we added a little curry powder to this egg salad recipe, and paired it with some veggies, fruit, and bacon for extra flavor and textural contrast.
Makes 1 wrap | Total Time: Less Than 30 Mins
Ingredients
For the Curried Egg Salad:
- 1/3 cup Primal Kitchen® Mayo
- 1 teaspoon apple cider vinegar
- 1 teaspoon Primal Palate® Curry Powder
- 6 Vital Farms® Hard Boiled Eggs, chopped
- ½ cup finely chopped celery
- ¼ cup finely chopped red onion
- Sea salt and freshly ground black pepper
For the wrap:
- 1 large collard leaf
- 1/3 cup Curried Egg Salad (recipe follows)
- ¼ cup thinly sliced red cabbage
- ¼ cup shredded carrot
- ¼ cup apple matchsticks
- 1 slice Applegate Naturals® No Sugar Bacon or Applegate Naturals® Turkey Bacon, cooked and chopped
Instructions
For the Curried Egg Salad:
- Combine the mayo, vinegar and curry powder in a mixing bowl; stir well to combine. Add the chopped eggs, celery and red onion and fold together gently but thoroughly. Season to taste with salt and pepper.
- The egg salad will keep, refrigerated in an airtight container, for up to 3 days.
For the wrap:
- Cut out the thickest part of the main rib of the collard leaf and discard (this will make rolling the wrap easier). Blanch the leaf in a large pot of boiling salted water for 10 seconds. Using tongs, remove the leaf and run under cold water to stop the cooking. Pat dry.
- Place the leaf on a work surface, overlapping the cut sections of the leaf to make 1 whole wrapper. Spoon the egg salad over the center of the leaf and top with the cabbage, carrots, apples and bacon.
- Fold the sides of the leaf in, over the filling, and then roll up snugly like a burrito. Cut in half, if you like, before serving.
For the Curried Egg Salad:
- Combine the mayo, vinegar and curry powder in a mixing bowl; stir well to combine. Add the chopped eggs, celery and red onion and fold together gently but thoroughly. Season to taste with salt and pepper.
- The egg salad will keep, refrigerated in an airtight container, for up to 3 days.
For the wrap:
- Cut out the thickest part of the main rib of the collard leaf and discard (this will make rolling the wrap easier). Blanch the leaf in a large pot of boiling salted water for 10 seconds. Using tongs, remove the leaf and run under cold water to stop the cooking. Pat dry.
- Place the leaf on a work surface, overlapping the cut sections of the leaf to make 1 whole wrapper. Spoon the egg salad over the center of the leaf and top with the cabbage, carrots, apples and bacon.
- Fold the sides of the leaf in, over the filling, and then roll up snugly like a burrito. Cut in half, if you like, before serving.
