Egg mayo and spinach wrap
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Serves:     people
Notes from Anna

A wholesome high protein lunch with a fantastic mix of vitamins and minerals from the eggs and spinach. Substitute full fat plain greek yogurt for mayo for an even healthier option. Use wholemeal wraps or good quality wholegrain bread. For a gluten free option serve the eggs on a bed of plain quinoa.



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  1. Fill a deep pan with water and bring to the boil. Carefully add the eggs and give them 8 minutes - or a bit less if you want a softer yolk.
  2. Chop the boiled eggs and mix with the Dijon mustard, mayo and a little salt.
  3. Spread the mixture over the wrap, cover with washed spinach leaves, roll it and wrap tightly in cling film until ready to eat.

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