Lavash Roll with Egg and Cheese
This quick lavash roll is filled with boiled eggs, cheese, garlic and fresh herbs. It is easy to prepare ahead, chill and slice into neat portions for a snack or party platter.
Updated : 12 October, 2026
Easy
About 30 min.
Ingredients
100 grams
Thin lavash
3
Eggs
200 grams
Any type of cheese
3
Garlic
50 grams
Mayonnaise
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Use any fresh herbs you like; dill, parsley or cilantro will work. The garlic can be omitted if desired, and sour cream can be used instead of mayonnaise.
Step 2
Hard-boil the eggs, cool and peel them. Coarsely grate the peeled eggs.
Step 3
Coarsely grate the cheese.
Step 4
Peel the garlic and press it through a garlic press. Rinse and dry the fresh herbs, then finely chop them.
Step 5
Place the eggs, cheese, garlic and herbs in a bowl and add the mayonnaise. Mix until evenly combined. Season with a little salt and ground black pepper if desired. You can also use sour cream or natural yogurt instead of mayonnaise, or combine them in any proportion you like.
Step 6
Lay the lavash flat on the work surface and spread the egg, cheese, garlic and herb filling evenly over the entire surface.
Step 7
Starting from the edge closest to you, roll the lavash up tightly and evenly, taking care not to tear it. Gently press the finished roll along its length so the filling is distributed evenly and the layers hold together.
Step 8
Wrap the finished lavash roll tightly in plastic wrap and refrigerate for approximately 1–2 hours, until softened slightly and easier to slice.
Step 9
Cut the lavash roll into slices approximately ¾–1¼ inches thick. Arrange on lettuce leaves if desired, or serve alongside broth. For a party platter, secure the slices with cocktail picks and garnish with fresh dill.
Author note
Share the recipe
