Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post
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 to be wrapped up into a hand roll on a moment’s notice.
4 large hard-cooked eggs, peeled and chopped
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
¼ English cucumber, seeded and julienned into 3-inch strips
2 scallions, trimmed, 3-inches of the white and light green part, sliced lengthwise into strips
½ cup micro greens or sprouts
4 sheets of toasted nori (sushi nori)
In a medium bowl, stir together the eggs, mayonnaise, mustard, salt and pepper.
Place one sheet of the nori, shiny side down, onto a clean surface. Dollop about ¼ cup of the egg salad onto the center of the nori towards the top of the sheet, then place some cucumber, scallion and microgreens on top of the egg salad. Fold the bottom of the nori over the egg salad, then roll up into a wrap. Repeat with the remaining ingredients.
Makes 4 servings
Serving size: 1 wrap
Per serving: Calories 124 ; Total Fat 10 g; (Sat Fat 2 g); Protein 7 g; Carb 2 g; Fiber 1 g; Cholesterol 173 mg; Sodium 198 mg, Total Sugar 1 g (including 0 g added sugar)