Homemade Egg Salad Wrap
Delight in the classic taste of a Homemade Egg Salad Wrap, perfect for a quick lunch or a light dinner. This easy-to-make recipe combines creamy egg salad with crisp, fresh vegetables, all snugly wrapped in a soft tortilla. Ideal for meal prep or a picnic, this wrap is both satisfying and flavorful, offering a balance of textures and tastes.
🛒Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh dill
- 4 large flour tortillas
- 1 cup mixed salad greens
- 1 medium tomato, thinly sliced
- 1/2 avocado, sliced
🔧Kitchen Tools Needed
- saucepan
- bowl
- knife
- cutting board
- spoon
📝Instructions
- 1
Place the eggs in a saucepan and cover them with cold water by about an inch. Bring the water to a boil over medium-high heat, then remove from heat, cover, and let stand for 10 minutes.
- 2
Drain the hot water from the saucepan and fill with cold water and ice to cool the eggs quickly. Peel the eggs once they are cool enough to handle.
- 3
Chop the hard-boiled eggs into small pieces and transfer them to a medium bowl.
- 4
Add mayonnaise, Dijon mustard, lemon juice, salt, and black pepper to the chopped eggs. Mix until well combined.
- 5
Stir in the celery, red onion, and fresh dill, mixing gently to combine.
- 6
Lay out the flour tortillas on a clean surface. Evenly distribute the mixed salad greens across each tortilla.
- 7
Spoon the egg salad mixture onto the center of each tortilla, spreading it evenly. Top with tomato slices and avocado slices.
- 8
Roll up each tortilla tightly, folding in the sides as you go, to form a wrap.
- 9
Cut each wrap in half on a diagonal and serve immediately, or wrap tightly in plastic wrap and refrigerate for later.
🥗Nutrition Information
⚡Calories per serving: 320
🏷️Recipe Tags
❓Frequently Asked Questions
Can I make this egg salad wrap ahead of time?
Yes, you can prepare the egg salad up to two days in advance. Assemble the wraps just before serving to prevent the tortillas from becoming soggy.
What can I use instead of mayonnaise?
For a healthier alternative, you can substitute mayonnaise with Greek yogurt or mashed avocado to maintain the creaminess of the egg salad.
