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1
Cut the eggs in half and remove and discard two of the yolks if desired.
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2
Combine the chopped eggs, herbs, and fennel or celery in a large bowl and season to taste with salt and pepper.
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3
Whisk together the vinegar, lemon juice, mayonnaise, mustard and yogurt.
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4
Season to taste with salt and pepper.
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5
Toss with the egg mixture.
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6
Set aside.
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7
Bring a large pot of water to a boil, salt generously and add the greens.
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8
Blanch for 1 to 2 minutes and transfer to a bowl of cold water, drain and squeeze out excess water.
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9
Alternatively, steam the greens in a steamer basket over an inch of boiling water for 2 to 3 minutes, until tender.
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10
Remove from the heat, rinse and squeeze out excess water.
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11
Lay a piece of lavash on your work surface horizontally (the long edge is closest to you).
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12
Measure about 2 inches in from the left edge and arrange 1/3 of the greens in a 1-inch wide line, leaving a 1 1/2-inch margin at the top and bottom.
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13
Spoon a third of the egg mixture over the greens.
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14
Fold the left edge of the lavash over the filling, then fold in the top and bottom edges.
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15
Grip the filling in the folded-over lavash and roll up tightly like a burrito, so that the filling is secure.
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16
Wrap in plastic and refrigerate until ready to take to work or to eat.
