Egg Salad and Greens Wrap
Updated Aug. 22, 2022
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- 4large eggs, hard-boiled (see below)
- ½cup finely chopped fresh herbs, like parsley, dill, tarragon, chervil, chives
- ½cup finely chopped bulb fennel or celery
- Salt and freshly ground pepper to taste
- 1tablespoon white wine vinegar or sherry vinegar
- 1tablespoon freshly squeezed lemon juice
- 1tablespoon Hellmann’s or Best Foods mayonnaise
- 1teaspoon Dijon mustard
- ¼cup plain low-fat yogurt
- 1bunch beet greens or Swiss chard (about ¾ pound), stemmed and washed thoroughly in 2 changes of water
- 3whole-wheat lavash
Nutritional analysis per serving (3 servings)
343 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 43 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 18 grams protein; 741 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the eggs in half and remove and discard two of the yolks if desired. Combine the chopped eggs, herbs, and fennel or celery in a large bowl and season to taste with salt and pepper.
- Step 2
Whisk together the vinegar, lemon juice, mayonnaise, mustard and yogurt. Season to taste with salt and pepper. Toss with the egg mixture. Set aside.
- Step 3
Bring a large pot of water to a boil, salt generously and add the greens. Blanch for 1 to 2 minutes and transfer to a bowl of cold water, drain and squeeze out excess water. Alternatively, steam the greens in a steamer basket over an inch of boiling water for 2 to 3 minutes, until tender. Remove from the heat, rinse and squeeze out excess water.
- Step 4
Lay a piece of lavash on your work surface horizontally (the long edge is closest to you). Measure about 2 inches in from the left edge and arrange ⅓ of the greens in a 1-inch wide line, leaving a 1½-inch margin at the top and bottom. Spoon a third of the egg mixture over the greens. Fold the left edge of the lavash over the filling, then fold in the top and bottom edges. Grip the filling in the folded-over lavash and roll up tightly like a burrito, so that the filling is secure. Wrap in plastic and refrigerate until ready to take to work or to eat.
- Advance preparation: The egg salad keeps well for a couple of days in the refrigerator, but you'll want to toss it again before making the wraps. The cooked greens keep for 4 days in the refrigerator, and the assembled wraps keep for a day.
Private Notes
Comments
Just made the egg salad part of this recipe and it is egg-cellent! I used 4 whole eggs white and yolks. Served over bed of lettuces for some ands on hearty multi-grain bread for others. Recommend.
Made this last week after we were looking for more lunch prep ideas. 4/5 stars. The egg salad part is great, definitely make that! Don't make the blanched greens for this. Took much time and work resulting in soggy greens (no matter how much water you think you've squeezed out, there's always some moisture leftover). The greens made the lavash soggy (we prepped 3-4 of these wraps), and the texture was mushy and unpleasant, made for a bummer of a wrap. Use fresh crunchy lettuce instead.
Delicious with fresh tarragon, chives, parsley and thyme straight from the kitchen garden. Used sherry vinegar because I love that and always welcome another way to use that.
unfortunately not very flavorful. i did substitute the mayo and yogurt with cottage cheese because that’s what we had on jan’s, and opted to add mirepoix in lieu of just celery. salted and peppered to taste and even added a little extra dijon and a bit of paprika, but this recipe was sadly quite bland.