Japanese Egg Salad Wrap

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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.

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Ingredients

  • 12 eggs
  • ½ cup grated parmesan cheese (optional)
  • 1 cup Kewpie mayonnaise
  • ½ cup yoghurt
  • ½ tsp salt
  • ½ tsp white pepper
  • 2 cups shredded lettuce
  • 4 Mission 6-grains wraps

Instructions

  1. 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.
  2. 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.
  3. 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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Japanese Egg Salad Wrap

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 eggs ½ cup grated parmesan cheese (optional) 1 cup Kewpie mayonnaise ½ cup yoghurt ½ tsp salt ½ tsp white pepper 2 cups shredded lettuce 4 Mission 6-grains wraps Instructions:
  1. 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.
  2. 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.
  3. 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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