Name: Curried egg salad wrap
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 3 medium egg(s); 1 tbs whole egg mayonnaise; 2 tbs 99% fat-free plain Greek yoghurt; 0.5 tsp curry powder; 50 g wrap, rye (2x25g small); 1 cup(s) iceberg lettuce shredded; 0.25 cup(s) celery thinly sliced, (30g); 40 g snowpea sprouts trimmed

Join now to access WW program, 5000+ recipes, WW app, our supportive community and more!

Ingredients

egg(s)

3 medium

whole egg mayonnaise

1 tbs

99% fat-free plain Greek yoghurt

2 tbs

curry powder

½ tsp

wrap, rye

50 g, (2x25g small)

iceberg lettuce

1 cup(s), shredded

celery

¼ cup(s), thinly sliced, (30g)

snowpea sprouts

40 g, 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 wrap 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.

Curried egg salad wrap

Ingredients

Instructions

Notes

You might like

Healthy zucchini slice

Beef and broccoli stir-fry

Pumpkin soup

Moroccan style vegie shepherd’s pie

Beef and vegie lasagne

Zoodle bolognese

Start eating better than ever!