Celery, Ham and Egg Roll-Ups
Ingredients
2 hard-boiled eggs, peeled
1 tbs mayonnaise
1 tsp Dijon mustard (optional)
2 pieces rectangular flatbread (e.g. sorj or mountain bread)
2 tsp margarine spread
60g shaved (lean 97% fat-free) leg ham
1 stalk celery, cut into thin strips
20g (about 3/4 cup) baby spinach leaves or rocket leaves
Method
- Place eggs in a bowl. Add mayonnaise and mustard and mash well with a fork.
- Lay the 2 pieces flatbread on a clean surface. Spread thinly with margarine. Arrange ham in a row across the bottom third of each piece.
- Spoon the egg mixture evenly across ham layer. Top with a row of celery strips and spinach leaves. Roll up firmly.
- Wrap rolls in greaseproof paper or plastic wrap. Refrigerate 1 hour (or overnight if preferred). Remove wrapping. Cut each roll into 4 to serve. Serve with cucumber sticks if desired.
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Recipe Info
Tip: Recipe can be prepared a day ahead. Keep the wraps refrigerated until required.