Curry Egg Salad Wraps

Choline, Vitamin E and folate are just a few of the essential prenatal nutrients that you will find in this tasty variation of a lunch time classic. Want to add some carbohydrates and fiber? Simply modify the recipe to include whole grain toast in lieu of lettuce leaves.

Ingredients:

• 6 large eggs
• 3 tablespoons of nonfat Greek yogurt
• 3 tablespoons of light mayonnaise
• 1 teaspoon of Dijon mustard
• ½ teaspoon of curry powder
• Pinch of salt and pepper
• 1 celery stalk, diced
• ¼ cup of finely chopped radishes
• 2 tablespoons of finely chopped red onion
• ¼ cup of sunflower seeds
• ¼ cup of chopped fresh parsley (or dill, chives or cilantro)
• 8 large Bibb, Boston or Butter lettuce leaves

Directions:

1. Place eggs in a medium saucepan and cover with 1 inch of cold water. Bring to a boil over high heat. When water reaches a boil, immediately cover saucepan, remove from heat and let sit for 12 minutes.
2. Remove eggs from saucepan and place in ice water for 3 minutes. When cool, rinse under cold water and peel. Chop eggs coarsely.
3. Stir together Greek yogurt, mayonnaise, Dijon mustard, salt, pepper and curry powder in a large bowl and add chopped eggs once blended.
4. Add the celery, radishes, red onion, parsley, and sunflower seeds and blend everything together. 
5. Divide egg mixture among lettuce leaves and roll to create wraps.
6. Serve and enjoy!

Recipe transcribed from: fitPREGNANCY