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LELIZABETHS
Pancake wraps with egg salad and crispy vegetables
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Ingredients
Directions
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Start with the egg salad: put the eggs in a pan, put them just under water.
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Bring the water to a boil.
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Put the egg timer on eight minutes, then the eggs are boiled hard.
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The white and yellow are then completely solidified.
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Drain the eggs in a colander and rinse them in cold water.
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This scares the eggs and makes them easier to peel.
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Tap the eggs one by one softly against the work surface and peel off the skin.
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Cut the eggs into quarters and put the pieces in a bowl.
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Prepare the eggs with a fork.
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Sprinkle the grated cheese and some pepper over the eggs.
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Add the mayonnaise and the (carne) milk and mix well with a fork.
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Add some salt to taste.
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Grab the sprigs of chives in one hand and cut them with tiny scissors over the egg salad into tiny pieces.
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Stir in the chives through the egg salad.
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Cut the peppers into thin strips and the snack cucumbers in length into four pieces.
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Spread the pancakes and brush them generously with egg salad.
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Place a long bar of carrot salad in the middle of each pancake.
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Place the pepper strips and cucumber pieces over the entire length of the carrot grip.
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Roll the pancakes firmly one by one and cut them diagonally in half.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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