In this land of bloggers, you grow close to each other. You are, after all, sharing your love of cooking and your life in the writings of your blog posts. That's how friendships form - a common bond, right? I feel that way about my friend, Joanne of Applecrumbles. Joanne is the hostess this week for our Craving Ellie group. Be sure to check out Joanne's blog. She always makes everything look so delicious and her photos are outstanding. Joanne has helped me a lot with food substitute recommendations and she always has very creative ideas. I enjoy cooking with her.
I was not excited about this sandwich however. First, even though I love egg salad, I couldn't imagine egg salad with bell pepper and onion. Secondly, Chandler does not eat bell pepper and onion so I knew he would not like it. I figured I would make him a pepperless, onionless version.
I cannot believe February is almost over, can you? It seems like just yesterday we were celebrating 2011 coming in, and now in another month spring will be upon us here in the south. We have had a cold, hard winter with lots of snow which is unusual for this area. Spring is my favorite time of the year so I am getting excited already! I love the flowers blooming, but most of all I love the sunshine and the warmth it brings to my body. I hate being cold!!!
Back to the sandwich - my verdict after tasting it is that - it was really good! My whole wheat wrap was a tiny bit on the dry side, but other than that, we really enjoyed these. Maybe it was because they were low fat??
I served them with an apple waldorf salad and some cinnamon mini-muffins. My photos did not show the inside of the wrap very well and I had to use a toothpick to keep it together! You couldn't ask for an easier dinner, however! I'm all about easy.
Here is the recipe if you want to try it:
8 hard boiled eggs
4 teaspoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons fresh chives, finely chopped
Salt and pepper
4 pieces whole-wheat wrap bread (9 inches in diameter)
1 red bell pepper, cut into strips
12 thin slices red onion
8 leaves romaine lettuce, torn into pieces (about 1/2 cup)
Dice 4 whole eggs and 4 egg whites and put into a small bowl. Add the mayonnaise and mustard and stir with a fork, mashing somewhat for desired consistency. Stir in chives and season with salt and pepper. Place wrap bread on a plate and spread the egg salad in the middle. Top with the peppers, onion slices and the lettuce. Fold into a wrap sandwich.