Low Carb Egg Salad Wrap

I was pretty excited to find that it could get way easier making hard boiled eggs than what I was used to. I found this little guy and am going to be using it often to enjoy the protein packed delight of eggs. It was less than $20 and makes up to six eggs at a time (and includes a bonus egg poacher and omelet insert).

Mini Hard Boiled Egg Maker!!!

If you haven’t tried the Mission Carb Balance tortillas yet, then you’re missing out. They’re soft with no weird flavors or textures. I use them to make tuna salad as well as other wraps, chips, pizza, and other concoctions. Also, if I had bacon on hand, I would have used it! I think it would have added a great flavor to the already tasty wrap.


1 low carb tortilla

1 egg, hard boiled (or soft boiled)

1/2 tsp dijon mustard

1/2 Tbsp mayonnaise

2 Tbsp shredded cheese of choice

1/4 avocado (optional)

1/4 tomato, sliced (optional)

desired amount of spinach (optional)

pinch of salt

pinch of pepper


If you do not have an egg cooker, boil your egg for 13 minutes and immediately plunge into an ice bath until cooled. Peel the egg, slice, and place into a bowl. Add the mayo, mustard, cheese, and seasonings. Mix.

On the tortilla, layer the spinach, tomato, avocado and then the egg salad mixture.