Vibrant Stove-Top Veggie Egg Salad Wraps

Ingredients

- 4 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon white wine vinegar
- 2 tablespoons water
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup finely chopped red onions
- 1/4 cup finely chopped green peppers
- 1/4 cup finely chopped celery
- 1/4 cup grated carrots
- 1/4 cup diced zucchini
- 1/4 cup chopped green beans
- 1 tablespoon fresh lemon juice
- 1 teaspoon lime juice
- 1 tablespoon maple syrup
- 1 tablespoon honey

Instructions

1. Prepare Ingredients
- Begin by finely chopping the red onions, green peppers, celery, and green beans. Grate the carrots and dice the zucchini.
- In a small bowl, mix together the mayonnaise, white wine vinegar, water, salt, sugar, lemon juice, lime juice, maple syrup, and honey until well blended. Set aside.

2. Cook the Eggs
- Place the eggs in a pot in a single layer and cover them with cold water. Bring to a boil over high heat.
- Once boiling, cover the pot, remove it from heat, and let the eggs stand for 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water to cool, then peel and chop them into small pieces.

3. Sauté the Vegetables
- Heat a non-stick skillet over medium heat.
- Add the chopped red onions, green peppers, celery, grated carrots, diced zucchini, and green beans.
- Sauté the vegetables for about 5 minutes, or until they are slightly tender but still crisp.

4. Combine and Serve
- In a mixing bowl, combine the chopped eggs, sautéed vegetables, and the mayonnaise dressing.
- Mix thoroughly until all the ingredients are evenly coated.
- Serve the egg salad in whole grain wraps for a healthy lunch option.

Preparation & Cooking Times

Preparation Time: PT15M
15 minutes

Cooking Time: PT20M
20 minutes

Total Time

Total Time: PT35M
35 minutes

Type of Dish

Lunch

Keywords

Egg Salad, Vegetable Wraps, Healthy Lunch, Summer Recipe, Protein-Packed, Quick Meal, Vegetarian Dish, Homemade Wraps, Family Recipe, Fresh Salad

Recipe Yield

Serves 4 adults

Calories

Total Calories: 800

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