Tired of boring sandwiches and bland diet meals? Get ready to revolutionize your lunch routine with these mouthwatering Egg Salad Collard Wraps that are not just incredibly delicious, but also packed with nutrition and flavor! Imagine a protein-rich, low-carb meal that's both satisfying and healthy - this recipe is about to become your new obsession. Whether you're looking for a quick lunch, a light dinner, or a nutritious meal prep option, these collard green wraps will transform the way you think about healthy eating.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 4 hard-boiled eggs
- 2 tablespoons mayonnaise
- 1 teaspoon mustard
- Salt and pepper to taste
- 2 large collard green leaves
- 1/4 cup diced celery
- 1/4 cup chopped green onions
Instructions
- Begin by preparing the hard-boiled eggs. If you haven't done so already, place the eggs in a pot, cover them with water, and bring to a boil. Once boiling, cover the pot and remove it from heat. Let the eggs sit for about 10-12 minutes, then transfer them to an ice bath to cool. Once cooled, peel the eggs and set aside.
- In a mixing bowl, chop the hard-boiled eggs into small pieces using a fork or a knife. Aim for a chunky consistency that will hold together well in the wrap.
- Add the mayonnaise and mustard to the chopped eggs in the bowl. Stir gently to combine, ensuring that the eggs are evenly coated. Be careful not to over-mix, as you want to maintain some texture.
- Season the egg mixture with salt and pepper to taste. Start with a pinch of each and adjust according to your preference.
- Next, add the diced celery and chopped green onions to the egg mixture. Fold them in gently to distribute them throughout the salad. The celery adds a nice crunch, while the green onions provide a fresh flavor.
- Prepare the collard green leaves by rinsing them thoroughly under cold water to remove any dirt or grit. Pat them dry with a clean kitchen towel or paper towel.
- To make the collard greens more pliable for wrapping, you can lightly steam them for about 1-2 minutes or blanch them in boiling water for 30 seconds. This step is optional but helps to soften the leaves.
- Lay the collard green leaves flat on a clean surface. Spoon an equal amount of the egg salad mixture onto the center of each leaf, leaving some space at the edges to fold the wrap.
- To wrap, fold the sides of the collard green leaves over the filling, then roll from the bottom up to create a tight wrap. Ensure the filling is securely enclosed within the leaf.
- Once wrapped, you can cut the collard wraps in half for easier handling, or leave them whole if preferred. Serve immediately, or refrigerate for up to an hour before serving for a chilled option.
Tips
- Egg Perfection: For the best hard-boiled eggs, use slightly older eggs (3-5 days old) as they peel more easily.
- Leaf Preparation: If the collard green leaves are tough, gently run the back of a knife along the stem to thin it out, making wrapping easier.
- Flavor Boost: Try adding a dash of smoked paprika or chopped fresh herbs like dill or chives to elevate the egg salad's flavor.
- Make-Ahead Friendly: Prepare the egg salad mixture in advance and store in the refrigerator for up to 2 days for quick assembly.
- Customization: Feel free to add extra crunch with diced pickles or swap mustard types for different flavor profiles.
- Storage Tip: If preparing in advance, wrap individually in plastic wrap to keep the collard greens fresh and prevent sogginess.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 3g
Protein: 16g
Fat: 23g
Saturated Fat: 6g
Cholesterol: 375mg
