Egg and Lettuce Rolls

ingredients

• 4 hard-boiled eggs, peeled
• 2 tablespoons whole-egg mayonnaise
• 8 large slices multigrain bread
• 2 cups finely shredded iceberg lettuce

method

Roughly chop eggs. Place in a bowl. Add mayonnaise and salt and pepper. Mash with a fork to combine.

Remove crusts from bread. Using a rolling pin, flatten bread slightly. Spread 1 1/2 tablespoons of egg mixture over each slice of bread, leaving a 1cm border at 1 end. Top with lettuce. Roll up from opposite end to enclose filling. Wrap in plastic wrap. Refrigerate.