EGG SALAD | how to make the BEST egg salad recipe + collard wrap

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

celery

🥗Healthier: cucumber

💰Cheaper: carrots

Cucumber adds crunch and is low in calories.

onion

🥗Healthier: green onion

💰Cheaper: chives

Green onion has a milder flavor and is often cheaper.

Fill a pot with water to make hard-boiled eggs.

Bring the pot of water to a boil.

Place the eggs on the counter to come to room temperature.

Once the water is boiling, reduce the heat to low and gently add the eggs with a skimmer.

Turn the heat back up to high and set a timer for 12 minutes.

While the eggs are boiling, fill a bowl with ice water and set it aside.

After 12 minutes, remove the eggs to the bowl with ice water to cool.

Prepare the other ingredients: finely dice about a quarter cup of red onion, chop about two tablespoons each of fresh parsley and chives.

After the eggs have cooled, tap them on the counter to break the shell and peel them starting from the thicker bottom end.

Dice the eggs into chunky pieces.

In a mixing bowl, combine the diced eggs, diced red onion, chopped parsley, chopped chives, one tablespoon of Dijon mustard, a quarter cup of mayonnaise, one teaspoon of fresh lemon juice, and a sprinkle of salt and pepper.

Stir everything together until creamy.

To make collard wraps, blanch collard greens in simmering water for about 10 seconds to soften them.

Transfer the collard leaf to a plate and chop off any extra stem, shaving the raised portion of the stem for easier rolling.

Cut bell pepper and cucumber into thin matchstick-like pieces.

Add a couple of spoonfuls of egg salad to the collard green leaf along with slices of bell pepper and cucumber, and sprinkle with microgreens.

Fold the top and bottom of the collard leaf towards the middle, then wrap one edge in tightly as you would a burrito.

Slice the wrap in half and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens