Egg salad is a really easy and budget friendly way to eat a high-protein, low-carb meal.
I’m currently doing the Slow Carb Diet and am eating this every day for my lunch to keep things simple and to be frugal.
To make this egg salad wrap prep extra easy, I make the hard-boiled eggs in the Instant Pot. If you don’t have one, you can just use the traditional stove-top method.
To keep it simple, I like to add whatever little veggies I have on hand. This is often cherry tomatoes, carrot sticks, cucumber, and celery. Olives and pickles are good too.
I generally buy a bag of romaine hearts to use for the base of the wrap, but you can also use butter crunch or green leaf lettuce, tortillas, or even cheese wraps.
More Lunch Meal Prep Ideas:
- Chicken Apple Brie Salad
- Healthy Greek Chicken Bowl
- Healthy Canned Tuna Meal Prep Box
- Grilled Chicken Tenders & Hummus Box
- Pizza Pasta Salad Meal Prep
Egg Salad Wrap Meal Prep Recipe
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4
- Category: Lunch
- Cuisine: American
12 Hard Boiled Eggs, peeled and chopped
4 Tablespoons Mayonnaise
1 Tablespoon Chives, chopped
1/8 Tsp Salt
8 Stalks of Romaine Hearts
Veggies (cherry tomatoes, celery, carrot sticks, etc)
Olives or Pickles
Add the chopped hard boiled eggs, mayonnaise, chopped chives, and salt to a large bowl. Stir with a fork until well combined.
Prepare four meal prep containers by placing two romaine heart stalks in each of them. Fill evenly with the egg salad. Add vegetables and olives or pickles on the side. Seal containers with lids and store in the refrigerator until ready to consume.
- Serving Size: 1
- Calories: 321
- Sugar: 2.6g
- Sodium: 505.9mg
- Fat: 25g
- Carbohydrates: 6.1g
- Fiber: 2g
- Protein: 18.8g
- Cholesterol: 650mg