Egg and Lettuce Rolls
1 cup creamed mayonnaise
16 slices of flat bread, or 8 pieces of pita bread
1/2 head of iceberg lettuce, pulled apart, washed and dried
12 hard boiled eggs, shelled and sliced thin
Salt and pepper
2 avocados, peeled and sliced
1 packet of sprouts, snowpea sprouts are best but bean sprouts are fine also
Lay out 2 slices of bread on top of each other, spread with mayonnaise. Cover with a lettuce leaf, scatter with sliced eggs. Season generously with salt and pepper. Divide the sprouts and avocado in between the slices of bread. Roll up, cut in half or even quarters and pile on a plate. If using pita bread, spread the mayo on the outside, cover with the lettuce leaf, scatter with the eggs and season with salt and pepper. Then divide the sprouts and avocado in the pocket inside the pita bread. Roll up and slice.
The Skinny: Use low-fat mayo. Avocados have some fat issues but it is supposed to be the good kind of fat.