10 Minutes Cooking > Wraps, Sandwiches & Burgers > Cold Wraps > Boiled egg and mayo wrap

Boiled Egg and Mayo Wrap (10 Minute Recipe)

A super simple and satisfying boiled egg and mayo wrap, perfect for a quick lunch or snack. Ready in just 10 minutes!

Prep Time
5
Cook Time
5
Servings
1
Ingredients
  • 2 Large Eggs
  • 2 tbsp Mayonnaise
  • 1/2 tsp Dijon Mustard
  • to taste Salt
  • to taste Black Pepper
  • 1 Large Tortilla Wrap
  • 2-3 Lettuce Leaves (optional)

Boiling the Eggs

Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 5 minutes for a soft-boiled egg, or 8-10 minutes for a hard-boiled egg.

Preparing the Eggs

Carefully remove the eggs from the saucepan and place them in a bowl of cold water to stop the cooking process. Once cooled, peel the eggs and roughly chop them into smaller pieces.

Making the Egg Mayo

In a bowl, combine the chopped eggs, mayonnaise, Dijon mustard, salt, and pepper. Mix well until everything is evenly combined. Adjust the seasonings to your liking.

Assembling the Wrap

Lay the tortilla wrap flat on a clean surface. Optionally, place a few lettuce leaves in the center of the wrap. Spoon the egg mayo mixture over the lettuce (or directly onto the wrap if you're not using lettuce). Fold in the sides of the wrap and then roll it up tightly. Cut in half and serve immediately.

Nutrition Facts Estimated per 100g of product

(Approximate values)

  • Calories: 250-300 kcal
  • Protein: 8-10g
  • Fat: 20-25g
  • Carbohydrates: 10-15g

Other Considerations for Nutrition

Using low-fat mayonnaise can significantly reduce the fat content of the wrap. Adding vegetables like spinach or bell peppers will increase the nutrient content.

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FAQ

  • Can I add other ingredients to the wrap?

    Yes, feel free to add other ingredients such as avocado slices, chopped tomatoes, or spinach for added flavor and nutrients.
  • Can I make this ahead of time?

    It's best to assemble the wrap just before serving to prevent the tortilla from becoming soggy. However, you can prepare the egg mayo mixture ahead of time and store it in the refrigerator for up to 2 days.
  • What kind of mustard is best?

    Dijon mustard adds a nice tang, but you can substitute with yellow mustard or even a touch of hot sauce for a kick.