Egg-sparagus Wrap

1. 1

   Make the egg salad:

2. 2

   Boil enough water to cover 6 eggs.

3. 3

   When water is boiling, gently lower the room temperature eggs into the water.

4. 4

   Boil for exactly 14 minutes, then remove from the heat.

5. 5

   Run cold water over the eggs until cooled.

6. 6

   Peel.

7. 7

   Mash eggs with a fork.

8. 8

   Add a tablespoon of mayonnaise, a teaspoon of yellow mustard, 2 teaspoons of sweet pickle juice and salt and pepper to taste.

9. 9

   (Depending on your eggs, you may need to add a bit more mayo or pickle juice.)

10. 10

    Fry bacon until crisp.

11. 11

    Drain excess fat.

12. 12

    Wash and drain asparagus.

13. 13

    Saute in a little olive oil until desired tenderness is reached.

14. 14

    To assemble each wrap, spread about 1/2 cup of egg salad down the center of your flatbread.

15. 15

    (Use more if you have a large flatbread.)

16. 16

    Top with 2 or 3 slices of bacon and about 6 (or more) asparagus spears.

17. 17

    Fold your wrap and enjoy one of the best treats of spring!

No additional tips available.