Nori Egg Salad Wraps Recipe

Publish date: 2024-08-20
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These egg salad wraps — made with a simple mustard-seasoned egg salad, with cucumber, scallion and sprouts wrapped in sushi nori — make for a tasty and healthful breakfast or snack. Make a batch of the egg salad ahead and have the other ingredients prepped for wrapping into a hand roll on a moment’s notice.

Any leftover egg salad can be refrigerated for up to 2 days.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

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Ingredients

measuring cup

Servings: 4

Directions

Time Icon Total: 15 mins

  • Step 1

    In a medium bowl, stir together the eggs, mayonnaise, mustard, salt and pepper to combine.

  • Step 2

    Place one sheet of the nori, shiny side down, onto a clean surface. Dollop about 1/4 cup of the egg salad in the center of the nori toward the top of the sheet, then place a quarter of each of the cucumber, scallion and microgreens on top. Fold the bottom of the nori over the egg salad, then roll up into a wrap. Repeat with the remaining ingredients and serve.

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    Nutritional Facts

    Per serving (1 wrap)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From cookbook author and registered dietitian nutritionist Ellie Krieger.

    Tested by Olga Massov.

    Published July 27, 2022

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