Miso Egg Salad Wrap

Miso Egg Salad Wrap

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes


  • 2 large or 3 medium Eggs
  • 1 Tbsp Sauerkraut
  • 1 1/2 Tbsp Jalapeno Miso*
  • 1/4 cup Edamame
  • 2 mini Sweet peppers
  • Spinach Wrap
  • Black pepper
  • (optional) smoked paprika
  • (optional) Arugula, Spinach, or any leafy greens


  1. Prepare hard-boiled eggs. If you like your eggs well done, cooking them for 8 minutes after coming to a boil does that.
  2. Preheat the oven at 400 F degree.
  3. Peel and mash the eggs with a folk to your liking. I find it easier than chopping on a cutting board. Chop sweet peppers and mix with other ingredients.
  4. Wrap the mixture with your choice of wrap. I like flavoured ones, so I used spinach this time, but I also like using tomato basil wrap as well.
  5. Bake it for 7-8 minutes until the outside gets crispy. This process is entirely optional, so if you like a fresh (unbaked) wrap, you can skip this process.


* Pro Tip: Run cold water on freshly cooked eggs for a few minutes until the shell of eggs is not warm to touch. This will make peeling experience a piece of cake!

* You can also use our Leek Miso instead of Jalapeno Miso if you want something milder. Or, if you want something spicier, you can add our Gochujang.