1. Preheat oven to 400°. Line 2 rimmed baking pans with parchment paper. In food processor, process cauliflower until it resembles small crumbs; add egg white and cheese and pulse until combined. Scoop cauliflower mixture into 8 balls (about 3 tablespoons each) onto prepared pans; press each ball into 6-inch wide circle. Bake 20 minutes or until golden brown.
2. In medium bowl, whisk mayonnaise, yogurt and mustard; fold in eggs, celery, bell pepper, and salt and black pepper to taste. Makes about 2 cups.
3. Divide egg salad over wraps; fold wraps in half over filling and sprinkle with chives.
- 13 g Fat
- 5 g Saturated Fat
- 265 mg Cholesterol
- 562 mg Sodium
- 6 g Carbohydrates
- 1 g Fiber
- 2 g Sugars
- 1 g Added Sugars
- 16 g Protein
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Nutritional Information
- 13 g Fat
- 5 g Saturated Fat
- 265 mg Cholesterol
- 562 mg Sodium
- 6 g Carbohydrates
- 1 g Fiber
- 2 g Sugars
- 1 g Added Sugars
- 16 g Protein
Directions
1. Preheat oven to 400°. Line 2 rimmed baking pans with parchment paper. In food processor, process cauliflower until it resembles small crumbs; add egg white and cheese and pulse until combined. Scoop cauliflower mixture into 8 balls (about 3 tablespoons each) onto prepared pans; press each ball into 6-inch wide circle. Bake 20 minutes or until golden brown.
2. In medium bowl, whisk mayonnaise, yogurt and mustard; fold in eggs, celery, bell pepper, and salt and black pepper to taste. Makes about 2 cups.
3. Divide egg salad over wraps; fold wraps in half over filling and sprinkle with chives.