Egg salad nori wraps recipe makes an umami-rich breakfast or snack


Nori Egg Salad Wraps

Whole time:15 minutes

Servings:4

Whole time:15 minutes

Servings:4

Remark

When I'm in search of a fast breakfast or snack I frequently flip to what I name my mini egg salad. I routinely maintain arduous cooked eggs within the fridge, so I could make it for myself on a whim. I peel one egg, chop it up in a bit bowl, stir in a dab every of mustard and mayo, and a sprinkle of salt and freshly floor pepper. Then I eat it proper out of the identical bowl scooping it onto, say, complete grain crackers or stalks of celery. If I'm feeling adventurous, I'd add recent dill or sizzling sauce to the combo.

Someday I made a decision to take it up a notch and layer my single serving of egg salad right into a sheet of sushi nori I had laying round. Taking cues from parts generally present in Japanese hand rolls, I added matchsticks of cucumber and scallions, then topped it with a sprig of microgreens and wrapped it up.

It was so tasty, I simply needed to share it with you right here. I saved this recipe easy, so it could keep PB-and-J-easy, however you might run with it, including a contact wasabi paste, a sprinkle of shichimi togarashi, and/or cooked, shelled edamame.

You possibly can additionally substitute one other uncooked vegetable for the cucumber based mostly on what you've got round, similar to radish or purple bell pepper, and you might use purple or candy white onion as an alternative of the scallion.

The recipe right here makes 4 servings in case you're feeding a bunch, or need to make a batch of the egg salad forward and have the opposite elements prepped to be wrapped up right into a hand roll on a second’s discover. However you possibly can at all times play it like I normally do, dividing the recipe by 4, and making only one mini egg salad wrap at a time, to have all to your self everytime you need one.

Storage: Any leftover egg salad might be refrigerated for as much as 2 days.

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  • 4 massive hard-cooked eggs, peeled and chopped
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon effective salt
  • 1/8 teaspoon freshly floor black pepper
  • 4 sheets toasted nori (sushi nori)
  • 1/4 English cucumber, seeded and julienned into 3-inch strips
  • 2 scallions, trimmed, 3-inches of the white and light-weight inexperienced half, sliced lengthwise into strips
  • 1/2 cup microgreens or sprouts

In a medium bowl, stir collectively the eggs, mayonnaise, mustard, salt and pepper to mix.

Place one sheet of the nori, shiny aspect down, onto a clear floor. Dollop about 1/4 cup of the egg salad within the middle of the nori towards the highest of the sheet, then place 1 / 4 of every of the cucumber, scallion and microgreens on prime. Fold the underside of the nori over the egg salad, then roll up right into a wrap. Repeat with the remaining elements and serve.

Energy: 124; Whole Fats: 10 g; Saturated Fats: 2 g; Ldl cholesterol: 173 mg; Sodium: 198 mg; Carbohydrates: 2 g; Dietary Fiber: 1 g; Sugar: 1 g; Protein: 7 g

This evaluation is an estimate based mostly on out there elements and this preparation. It mustn't substitute for a dietitian’s or nutritionist’s recommendation.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Examined by Olga Massov; e mail inquiries to voraciously@washpost.com.

Scale this recipe and get a printer-friendly, desktop version here.

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