CHOPPED EGG SALAD WRAP

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CHOPPED EGG SALAD WRAP

Egg salads don’t always get the love they deserve, but they’re seriously one of my favorite go-to meals. They’re protein-packed, easy to make, and so versatile. With just a few simple ingredients, you can level up the flavor in no time!

Full recipe below. And if you want more easy, high-protein, low-carb recipes, comment COOKBOOK, and I’ll send you the link to preorder my first physical cookbook with 100+ recipes.

This recipe is perfect for when you need something quick, delicious, and healthy. I wrapped mine in crisp iceberg lettuce for a low-carb option, but it’s just as good scooped over sourdough, your favorite bread, or even stuffed into a bell pepper.

Here’s how to make it:

1️⃣ Boil your eggs: I prefer softer yolks for creaminess. Carefully drop 4 eggs straight from the fridge into boiling water for for 7.5 minutes (go 1 minute longer if you want a firmer yolk), then cool in an ice bath for 30 seconds before peeling. Slice in half.2️⃣ Add all your ingredients to a cutting board (or bowl): Add your eggs, 1 small avocado, a quarter small red onion (or 1 shallot), 3 baby dill pickles, 2-3 sliced cherry peppers, 2 tbsp each of fresh dill and fresh mint, 1 tbsp mayo, 1/2 tbsp mustard, a pinch of salt, and cracked pepper.3️⃣ Chop everything together: For a creamier texture, keep chopping; for chunkier, chop lightly. Taste and adjust as you like!4️⃣ Assemble: Serve on your favorite base and top with chili lime seasoning for a little more of the good stuff.

I wrapped mine in iceberg lettuce with extra cherry peppers, but its an egg salad, you can do so much with it.

If you try it, be sure to let me know on SHREDHAPPENS - I love seeing your creations!

ENJOY

ShredHappens

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CHOPPED EGG SALAD WRAP

Egg salads don’t always get the love they deserve, but they’re seriously one of my favorite go-to meals. They’re protein-packed, easy to make, and so versatile. With just a few simple ingredients, you can level up the flavor in no time!

Full recipe below. And if you want more easy, high-protein, low-carb recipes, comment COOKBOOK, and I’ll send you the link to preorder my first physical cookbook with 100+ recipes.

This recipe is perfect for when you need something quick, delicious, and healthy. I wrapped mine in crisp iceberg lettuce for a low-carb option, but it’s just as good scooped over sourdough, your favorite bread, or even stuffed into a bell pepper.

Here’s how to make it:

1️⃣ Boil your eggs: I prefer softer yolks for creaminess. Carefully drop 4 eggs straight from the fridge into boiling water for for 7.5 minutes (go 1 minute longer if you want a firmer yolk), then cool in an ice bath for 30 seconds before peeling. Slice in half.2️⃣ Add all your ingredients to a cutting board (or bowl): Add your eggs, 1 small avocado, a quarter small red onion (or 1 shallot), 3 baby dill pickles, 2-3 sliced cherry peppers, 2 tbsp each of fresh dill and fresh mint, 1 tbsp mayo, 1/2 tbsp mustard, a pinch of salt, and cracked pepper.3️⃣ Chop everything together: For a creamier texture, keep chopping; for chunkier, chop lightly. Taste and adjust as you like!4️⃣ Assemble: Serve on your favorite base and top with chili lime seasoning for a little more of the good stuff.

I wrapped mine in iceberg lettuce with extra cherry peppers, but its an egg salad, you can do so much with it.

If you try it, be sure to let me know on SHREDHAPPENS - I love seeing your creations!

ENJOY

shred-happens