This egg salad wrap recipe is one of my go to breakfast ideas. Covers all the basis: protein/veggies carb/fat and my little one loves a nice egg salad! I love making a double batch of this recipe, that way it covers breakfast and lunch or two mornings of breakfast – it’s yummy enough that you won’t get tired of it.
Make sure you are mindful of the type of mayonnaise that you use. If you were to make mayo at home, you would be using a simple recipe like this one HERE. The ingredients are basic and real – perfect right? Wouldn’t that make mayo a healthy source of fats. My answer is yes. Sadly, most if not all of the popular mayo companies use rancid vegetable oils, stabilizers, preservatives making it not healthy at all.
A good rule of thumb is if you see canola oil, vegetable oil, soybean oil on the label – skip it. “…but mayo makes everything delicious?”, yes, I agree. In the last few years a few really good companies have popped up, like Primal Kitchen – they use avocado oil to make their mayo. Another favorite if mine that is more budget friendly is Sir Kensington – they use non-gmo sunflower oil and that’s goof enough for me, the fact that it is friendlier on the budget is an added bonus.
Mayo can be healthy, you just need to use one that is made with good ingredients like Primal Kitchen Mayo or Sir Kensington Mayo. If those are not options for you, make your own! Use this recipe HERE.
Egg Salad Wrap Recipe
- 6 eggs
- 1 tablespoon of chopped pickles (optional – a tiny splash of pickle juice)
- 1 tablespoon of mayo ( I like this one HERE)
- salt to taste (I like this one HERE)
- a pinch of paprika (optional)
sweet potato filling:
- 1 large sweet potato, spiralized
- 2 tablespoons of butter or ghee
- 1 teaspoon of fine sea salt, more to taste
- large romaine lettuce leaves
Egg Salad: In a small pot, fill with water and on high heat, bring to a boil. Once water is boiling, add eggs and cover. Turn heat down to medium and wait about 6-7 minutes. Drain hot water and add cold water to bring the temperature of the eggs down to stop them from over cooking.
Peel eggs and add to the hard boiled egg to a bowl, add mayo, salt and pickles – mash and mix.
Sweet Potato filling: Spiralize sweet potato, (click HERE to see the Spiralizer I use at home). In a medium skillet, turn to medium heat and add your fat of choice. Allow that to melt and heat up for about 30 seconds, then add spiralized sweet potatoes. Stir occasionally so your sweet potatoes don’t stick. Salt and cook for about 7 minutes or until your sweet potatoes are tender. Set aside.
Wrap: Using the large romaine lettuce leaves, add a scoop of egg salad and a scoop of sweet potatoes and wrap.
Should make about 6 little wraps, 2-3 servings.
Don’t forget to pin it to your favorite Pinterest boards!