for 4 person

Sauce

2	hard-boiled eggs, quartered
3 tbsp	white balsamic vinegar
2 tbsp	sunflower oil
½ tbsp	Dijon mustard
¾ tsp	salt
a little	pepper

Filling

8	hard-boiled eggs, coarsely chopped
200 g	cucumbers, cut into cubes
50 g	walnut kernels, finely chopped
1 bunch	chives, finely chopped

Wraps

1	head lettuce

How it's done

Sauce

Place the eggs in a measuring cup along with all the other ingredients up to and including the pepper, puree.

Filling

Place the eggs in a bowl along with all the other ingredients up to and including the chives. Pour in the sauce, mix well.

Wraps

Set aside 12 lettuce leaves. Finely chop 80 g of the remaining leaves, mix into the filling. Spread the filling in the centre of the reserved lettuce leaves. Fold in the sides, roll up from the bottom, serve on a platter.

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