Bring a pot of water to a boil, then dip the collard greens in for 10-15 seconds to blanch them. Remove from the water and pat dry with a towel.
In a mixing bowl, combine the chopped eggs, avocado, lemon juice, green onions, and Dijon mustard, and season with sea salt and black pepper to taste. Mash with a fork until creamy.
Lay a collard green leaf flat on a surface. Place the egg and avocado mixture in the center of the leaf.
Fold the sides of the collard green over the filling, then roll it tightly like a burrito.
Repeat with the remaining collard leaves and egg mixture.
Serve immediately and enjoy!
Notes
More Carbs: Wrap in a brown rice tortilla
Make it Spicy: Add hot sauce
Gestational Diabetes Carb Count: ~ 11.5 g of total carbs per serving
