Curried egg salad wrap

Join today
5,000+ recipes
Like this recipe? Join WW Your Way+ to access healthy recipes, ww app, downloads, eating out guides and more!
Choose a Plan
Total Time:
25min
Prep:
10min
Cook:
15min
Serves:
2
Difficulty:
Easy
Ingredients
  • 3 medium Egg, chicken, whole, raw
  • 1 tbs whole egg mayonnaise
  • 2 tbs 99% fat-free plain Greek yoghurt
  • 1/2 tsp curry powder
  • 2 piece(s) Mountain bread, Wrap, Rye, (50g)
  • 1 cup(s) iceberg lettuce, shredded
  • 1/4 cup(s) Celery, raw, thinly sliced, (30g)
  • 40 g snowpea sprouts, trimmed
Instructions

Place eggs in a saucepan of cold water and gently bring to a simmer over medium heat. Cook, uncovered, for 8–10 minutes until hard-boiled. Drain and cool in cold water.

Peel boiled eggs and finely chop. Combine the mayonnaise, yoghurt and curry powder in a medium bowl. Add egg and mix well. Season with salt and freshly ground black pepper.

Place mountain bread on a flat surface. Spoon half of the egg mixture along one short side of each piece of bread. Top with lettuce, celery and sprouts and roll to enclose. Cut in half to serve.

Notes
TIP: You can use 2 teaspoons of finely chopped fresh chives instead of curry powder.

Hurry, offer ends soon!

Join for $1*

 

*Ends 2.7.18. Ongoing fees apply after joining. Min total cost for Online 3mth is AU$113.50. Read full terms and conditions.