Bring a large saucepan of water to the boil, add the eggs and boil for 8 minutes. Remove the eggs from the boiling water and plunge into iced water.
Halve the eggs and remove the yolks. Mash the yolks with the mayonnaise, yoghurt, salt, pepper and parmesan (if using). Finely chop the whites and mix through the yolk mixture.
Heat a Mission 6-grain wrap according to the packet instructions. Place some lettuce on each wrap and top with the egg mixture. Wrap and serve.
The versatile pita makes a great tea-time snack; toast these pocket breads till hot and crisp on the outside and fill generously with butter and home-made kaya for a treat the whole family will enjoy.
This creamy Japanese-style egg salad is one of my favourite wraps. The addition of yoghurt keeps the filling light so it won’t weigh you down.
Preparation Time:
Total time:
Serves 4
Ingredients:
12 eggs½ cup grated parmesan cheese (optional)1 cup Kewpie mayonnaise½ cup yoghurt½ tsp salt½ tsp white pepper2 cups shredded lettuce4 Mission 6-grains wraps
Instructions:
Bring a large saucepan of water to the boil, add the eggs and boil for 8 minutes. Remove the eggs from the boiling water and plunge into iced water.
Halve the eggs and remove the yolks. Mash the yolks with the mayonnaise, yoghurt, salt, pepper and parmesan (if using). Finely chop the whites and mix through the yolk mixture.
Heat a Mission 6-grain wrap according to the packet instructions. Place some lettuce on each wrap and top with the egg mixture. Wrap and serve.
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