Egg Salad and Greens Wrap
Updated August 22, 2022
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 large eggs, hard-boiled (see below)
½ cup finely chopped fresh herbs, like parsley, dill, tarragon, chervil, chives
½ cup finely chopped bulb fennel or celery
Salt and freshly ground pepper to taste
1 tablespoon white wine vinegar or sherry vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon Hellmann’s or Best Foods mayonnaise
1 teaspoon Dijon mustard
¼ cup plain low-fat yogurt
1 bunch beet greens or Swiss chard (about ¾ pound), stemmed and washed thoroughly in 2 changes of water
3 whole-wheat lavash
Nutritional analysis per serving
42 grams carbs; 253 milligrams cholesterol; 343 calories; 4 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 6 grams fiber; 736 milligrams sodium; 18 grams protein; 3 grams sugar
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 1 ½-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
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.
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.
This isn't bad at all. We had too many eggs and chard from the CSA so I figured I'd give it a try. Instead of parboiling or steaming the chard I just put it in a colander and poured the hot water from cooking the eggs over it. It was easy enough to squeeze out all the water. I wrapped it by making a slit in the tortilla and folding in quarters, alternating eggs and chard on each section. Added some chopped chard stems for crunch. Thyme, dill & parsley for herb. I'll probably make it again.
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.