8 hard boiled eggs
4 teaspoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons fresh chives, finely chopped
Salt and pepper
4 pieces whole-wheat wrap bread (9 inches in diameter)
1 red bell pepper, cut into strips
12 thin slices red onion
8 leaves romaine lettuce, torn into pieces (about 1/2 cup)
Dice 4 whole eggs and 4 egg whites and put into a small bowl. Add the mayonnaise and mustard and stir with a fork, mashing somewhat for desired consistency. Stir in chives and season with salt and pepper. Place wrap bread on a plate and spread the egg salad in the middle. Top with the peppers, onion slices and the lettuce. Fold into a wrap sandwich.
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