Its A Wrap Egg Salad Recipes

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IT'S A WRAP! EGG SALAD



It's a Wrap! Egg Salad image

Egg salad dotted with peas, scallions, red bell peppers. Spiced with a creamy chipotle dressing. layered into a wrap with thinly sliced tomatoes, pepperoni and greens. All rolled up and enjoyed by all on the run or packed up for a picnic in the park.

Provided by Rita1652

Categories     < 30 Mins

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 12

4 large eggs
1/2 cup defrosted peas
2 tablespoons diced scallions
2 tablespoons diced red bell peppers
1/2 chipotle pepper, seeded and minced
1 garlic clove, minced
1/4 cup mayonnaise
2 tablespoons Greek yogurt
4 fresh spinach leaves (or your favorite greens)
1/4 tomatoes, very thinly sliced
8 slices pepperoni
2 large flour tortillas

Steps:

  • Place eggs in a pot covered with water. Bring to a boil cover and remove from heat. When cool remove shells and dice eggs. Place in a bowl with peas, scallions, red bell pepper, stir to combine.
  • Mix chipotle, garlic, mayonnaise, and yogurt. Toss into salad to coat all.
  • Place the 2 tortilla on a flat surface, top at end of tortilla with greens, tomatoes, pepperoni topping with egg salad.
  • Roll up and slice on a angle. Serve immediately or wrap in plastic for a summer lunch on the beach or in the park.

EGG SALAD AND GREENS WRAP



Egg Salad and Greens Wrap image

I make these delicious wraps with the whole-wheat lavash that I buy in Middle Eastern markets. Beet greens and Swiss chard are both good choices.

Provided by Martha Rose Shulman

Categories     lunch, main course

Time 20m

Yield 3 wraps.

Number Of Ingredients 11

4 large eggs, hard-boiled (see below)
1/2 cup finely chopped fresh herbs, like parsley, dill, tarragon, chervil, chives
1/2 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
1/4 cup plain low-fat yogurt
1 bunch beet greens or Swiss chard (about 3/4 pound), stemmed and washed thoroughly in 2 changes of water
3 whole-wheat lavash

Steps:

  • 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.
  • Whisk together the vinegar, lemon juice, mayonnaise, mustard and yogurt. Season to taste with salt and pepper. Toss with the egg mixture. Set aside.
  • 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.
  • 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 1/3 of the greens in a 1-inch wide line, leaving a 1 1/2-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.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 0 grams

ZIPPY EGG SALAD



Zippy Egg Salad image

Lime juice, soy sauce and Parmesan cheese turn an old classic into a zesty new salad. Best served on fresh sandwich bread with your favorite greens and fresh vegetables.

Provided by stephinitely

Categories     Salad     Egg Salad Recipes

Time 40m

Yield 2

Number Of Ingredients 8

¼ cup mayonnaise
2 tablespoons grated Parmesan cheese
1 tablespoon light soy sauce
¼ lime, juiced
1 teaspoon crushed red pepper
salt and ground black pepper to taste
4 hard-cooked eggs, chopped
1 stalk celery, finely sliced

Steps:

  • Whisk mayonnaise, Parmesan cheese, soy sauce, lime juice, red pepper, salt, and black pepper in a bowl.
  • Stir eggs and celery into the mayonnaise mixture until well coated.
  • Cover bowl with plastic wrap and refrigerate until chilled before serving.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 5.2 g, Cholesterol 438.8 mg, Fat 34.2 g, Fiber 1 g, Protein 15.5 g, SaturatedFat 7.5 g, Sodium 638.9 mg, Sugar 2.2 g

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