Ingredients
6 large hard-boiled eggs, peeled and chopped
1/2 cup plain non-fat Greek yogurt
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
2 cups shredded romaine lettuce
1 cup diced tomatoes
1 tablespoon dried dill (or 2 tablespoons chopped fresh dill)
1 teaspoon mustard (yellow or Dijon)
Pinch of salt and black pepper
1 teaspoon olive oil (optional for dressing)
4 whole wheat large tortillas
Instructions
Boil eggs in unsalted water until tender (10-12 minutes). Cool, peel, and chop.
In a bowl, combine Greek yogurt, mustard, chopped celery, red onion, and olive oil. Season with salt, pepper, and dill.
Top each tortilla with a portion of the egg mixture, followed by lettuce and tomatoes.
Fold one side over, then roll tightly into a wrap.
Notes
Use a large whole wheat tortilla for better structural support
Egg salad stores in the fridge for up to 3 days in an airtight container
Add sliced cucumber or spinach for extra crunch
Swap dill for parsley or chives if preferred
Wrap in foil or parchment for on-the-go meals
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Stir-Fry/Assembly
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 wrap
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 280mg