Description
A quick egg lunch made in 10 minutes: creamy egg salad mixed with Greek yogurt and mustard, wrapped in a whole wheat tortilla with fresh greens. Filling, protein-rich, and perfect for busy workdays.
Ingredients
4 large eggs
2 tbsp plain Greek yogurt (or light mayonnaise)
1 tsp mustard
1 tsp lemon juice (optional)
Salt and black pepper, to taste
1 cup lettuce or spinach
2 whole wheat wraps
Optional: 1 tbsp chopped celery or red onion for crunch
Optional: paprika or dried herbs for extra flavor
Instructions
1. Place eggs in a small pot, cover with water, and bring to a boil. Once boiling, cook for 8–9 minutes.
2. Drain and cool eggs under cold water for 1–2 minutes, then peel.
3. Mash eggs in a bowl with Greek yogurt, mustard, and optional lemon juice.
4. Season with salt and black pepper. Stir in optional celery/onion if using.
5. Lay wraps flat and add greens.
6. Spoon egg salad onto wraps, roll tightly, slice, and serve.
Notes
Make-ahead tip: hard-boil eggs in advance and store in the fridge up to 4 days for faster lunches.
Variation ideas:
– Egg & Veggie Scramble: scramble eggs with spinach/tomatoes and serve with toast.
– Omelet Bowl: cook a quick veggie omelet and slice over greens.
– Snack Plate: hard-boiled eggs with veggies, fruit, and crackers.
Pack for work: wrap tightly in parchment/foil and keep chilled until lunch.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 310
- Sugar: 3g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 190mg