Mustard, Pickle and Egg Wraps recipe

Name: Mustard, Pickle and Egg Wraps
Total time: 15 min
Yield: 2 servings
Cuisine: British
Ingredients: 4 Eggs; 3 tbsp Mayonnaise; 1 tbsp Mustard; 3 Pickles

Creamy, sharp egg filling with chopped pickles and mustard, rolled into easy wraps. These are crisp, savoury and excellent for a quick lunch.

15 min · Easy · British Jump to method

Ingredients

2 servings

4 Eggs
3 tbsp Mayonnaise
1 tbsp Mustard
3 Pickles

Nutrition	Per serving
Calories	244 kcal
Protein	13.5 g
Carbohydrates	2.5 g
Fat	20.5 g
Saturated fat	4.9 g
Fibre	0.4 g
Sugar	1.5 g
Sodium	480 mg

Why this works

A rich, savoury, protein-containing wrap filling that is low in carbohydrate but relatively high in fat and sodium due to the mayonnaise, mustard and pickles.

High-quality protein from eggs. Eggs provide complete protein plus useful amounts of vitamin B12, riboflavin and selenium.

Sodium from pickles and mustard. Pickles and mustard can push the salt content up, which may be a concern if you are watching blood pressure or overall sodium intake.

Fat content mainly from mayonnaise. Most of the fat and saturated fat comes from mayonnaise, making this more energy-dense than a lighter egg salad.

Method

Boil the eggs for 9 minutes, then cool under cold water and peel them.
Roughly chop the eggs and mix with mayonnaise, mustard and finely chopped pickles.
Warm the wraps briefly if using, then spoon in the filling and roll up tightly.
Slice in half and serve immediately.

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