Egg Salad Wrap

There’s something about the soft crack of a boiled egg giving way under your knife, the pale yellow yolk crumbling into a creamy bowl kissed with mayonnaise, mustard, and a sprinkle of bright green chives.

This egg salad wrap is a cool, rejuvenating handheld meal—perfect for warm days or whenever you need something light yet satisfying—and it’s ready in about 20 minutes, especially if you’ve pre-cooked your eggs.

It’s ideal for busy weeknights, quick work lunches, and beginners who want an easy win.

I still remember a chaotic Monday when meetings ran long and dinner seemed impossible.

A few eggs in the fridge, a stack of tortillas, and some crisp lettuce turned into a platter of egg salad wraps that calmed the whole evening. They’re just right for meal prep, picnics, or those last-minute “what’s for lunch?” moments.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers creamy, tangy flavor with simple, everyday ingredients
• Packs in protein for a satisfying, energizing lunch or snack
• Preps quickly and can be made ahead for easy grab-and-go meals
• Offers fresh crunch from lettuce, cucumber, and tomato in every bite
• Easily customizable with extra veggies, spices, or different tortilla varieties

Ingredients

• 8 large eggs — use eggs that are a few days old for easier peeling
• 60 ml mayonnaise — choose a full‑fat, good‑quality brand for best creaminess
• 15 ml Dijon mustard — smooth Dijon adds gentle heat and tang
• 10 ml lemon juice, fresh — squeeze just before using for bright flavor
• 2.5 ml salt — fine sea salt seasons more evenly
• 1.25 ml black pepper, ground — freshly ground for better aroma
• 30 g celery, finely chopped — pick crisp stalks for crunch
• 20 g red onion, finely minced — use mild red onion for subtle bite
• 10 g fresh chives, finely chopped — fresh chives add delicate onion flavor
• 4 large flour tortillas, 25 cm diameter — soft, pliable wraps roll more easily
• 60 g romaine lettuce, shredded — dry leaves well so wraps don’t get soggy
• 1 medium tomato, thinly sliced — choose a firm, ripe tomato for neat slices
• 1 small cucumber, thinly sliced — an English cucumber gives tender, less seedy slices
• 10 g fresh parsley, chopped (optional) — flat‑leaf parsley adds fresh herbal notes

Step-by-Step Method

Boil the Eggs

Place eggs in a single layer in a saucepan. Cover with cold water by about 2.5 cm.

Bring to a gentle boil over medium-high heat. Once boiling, cover the pan and turn off the heat.

Let the eggs sit in the hot water for 10 minutes to cook through without becoming rubbery.

Cool and Peel the Eggs

Prepare a bowl of ice water while the eggs cook. Transfer the eggs to the ice bath and let them cool for 10–15 minutes.

Peel each egg carefully, removing all shell bits.

Pat the eggs dry with a paper towel to avoid adding excess water to the salad mixture.

Mash the Eggs

Place the peeled eggs in a large bowl. Use a fork to mash them to your preferred consistency.

Keep the texture slightly chunky for more bite or mash finer for a smoother salad.

Make sure the yolks are well broken and combined with the whites for even flavor.

Mix the Dressing

In a small bowl, whisk together mayonnaise, Dijon mustard, and fresh lemon juice.

Add salt and ground black pepper. Whisk until smooth and creamy.

Taste and adjust the seasoning if needed.

This dressing should be tangy, rich, and well-balanced to coat the eggs and vegetables evenly.

Combine the Salad

Add chopped celery, minced red onion, and finely chopped chives to the mashed eggs.

Pour the dressing over the mixture. Stir gently with a spoon until everything is evenly coated.

Avoid overmixing to maintain some texture.

Taste again and adjust salt, pepper, or lemon juice as desired.

Prepare the Tortillas

Lay the flour tortillas flat on a clean cutting board or work surface.

If desired, warm them briefly in a dry pan to make them more flexible.

Make certain each tortilla is fully open and free from cracks.

This helps prevent tearing when you add the filling and roll the wraps.

Layer the Fresh Vegetables

Arrange shredded romaine lettuce in a line down the center of each tortilla.

Keep the lettuce within the middle third to allow for easy folding.

Place thin tomato slices and cucumber slices on top of the lettuce.

Distribute the vegetables evenly so each wrap gets a balanced amount.

Add and Garnish the Egg Salad

Spoon an equal portion of egg salad over the vegetable layer on each tortilla.

Spread it gently along the line of lettuce and vegetables.

Sprinkle chopped fresh parsley on top if using.

Keep the filling slightly away from the edges to prevent leaks when rolling.

Roll and Serve the Wraps

Fold the sides of each tortilla inward over the filling.

Roll tightly from the bottom up, keeping the filling snug inside.

Slice each wrap in half on a slight diagonal if desired.

Serve immediately, or wrap tightly and refrigerate to pack for lunch or enjoy later.

Ingredient Swaps

• Use Greek yogurt or mashed avocado instead of some or all of the mayonnaise for a lighter or dairy-free option.
• Swap flour tortillas with whole‑wheat, spinach, or gluten‑free wraps to fit your grain preference.
• Replace celery with finely chopped bell pepper or cucumber, and red onion with green onion or shallot if that’s what you have.
• Use yellow or whole‑grain mustard in place of Dijon, and any crisp lettuce (iceberg, green leaf) instead of romaine.
• For extra protein or to stretch the budget, fold in a bit of cooked chickpeas, tuna, or shredded chicken.

You Must Know

– Make-Ahead – To keep tortillas from getting soggy if assembling in advance (up to 8–12 hours), create a barrier by laying lettuce leaves directly on the tortilla, then the egg salad, with wet tomato and cucumber slices in the very center; this keeps moisture away from the wrap surface longer.

Serving Tips

• Serve halved wraps upright in a shallow bowl lined with lettuce leaves.
• Pair with a light side: fruit salad, carrot sticks, or baked potato chips.
• Add a small dipping cup of hot sauce, salsa, or herbed yogurt on the side.
• Plate with a simple green salad dressed in lemon vinaigrette for contrast.
• For brunch, cut into bite-size pinwheels and arrange on a platter.

Storage & Make-Ahead

Egg salad wraps keep well refrigerated for up to 2 days if tightly wrapped in plastic or stored in an airtight container.

For best texture, make the egg salad up to 24 hours ahead and assemble wraps the day you’ll eat them.

This recipe doesn’t freeze well; freezing affects texture.

Reheating

Reheat egg salad wraps gently: briefly microwave at low power, or warm assembled wraps in a low oven, or lightly toast in a covered skillet, avoiding high heat to prevent mayonnaise from separating.

Avoid prolonged or high-temperature reheating to keep the eggs tender and the wrap from becoming soggy or greasy.

Picnics and Potlucks in Culture

Once you know how gently warming or chilling your wrap keeps it at its best, it’s easy to imagine carrying one out of the kitchen and straight into the wider world—spread on a checkered blanket at a park picnic or set among mismatched dishes at a neighborhood potluck.

I picture you unwrapping the tortilla, the snap of cool lettuce, the soft heft of egg, the faint onion bite drifting into the air.

For me, these wraps feel like edible invitations.

At a picnic, they’re tidy enough to eat with fingers dusted in grass.

At a potluck, they slip onto a crowded table, humble but welcoming, bridging strangers and cousins who haven’t spoken in years, one neatly sliced half at a time.

Final Thoughts

Give this Egg Salad Wrap a try for an easy, satisfying lunch that comes together in no time.

Don’t hesitate to tweak the mix-ins and toppings to make it perfectly your own!

Frequently Asked Questions

Can I Make This Egg Salad Wrap Gluten-Free or Low-Carb?

You can. I’d swap in soft lettuce leaves or gluten‑free, low‑carb tortillas, then keep the creamy, lemony egg filling the same—crisp cucumber, cool tomato, herbs whispering freshness in every light, satisfying bite.

How Can I Safely Pack These Wraps for Kids’ School Lunches?

I’d chill the wraps overnight, tuck them in a snug container with an ice pack, and wrap each half in wax paper so they stay cool, creamy, and safe till lunchtime, not warm or soggy.

What Are Some High-Protein Add-Ins That Pair Well With Egg Salad?

You can tuck in flaky canned tuna, tender shredded chicken, or smoky turkey bacon; I love how they add hearty bite, deeper savoriness, and keep each creamy, mustard-bright, chive‑flecked forkful satisfying longer for you.

How Can I Reduce the Cholesterol or Fat Content in This Recipe?

You can lighten it, reader: I’d replace half the yolks with extra whites, swap most mayo for thick yogurt, use whole‑wheat tortillas, pile on crunchy vegetables, and let lemon, herbs, and mustard carry the richness.

Are There Food Safety Concerns When Serving Egg Salad Wraps Outdoors in Warm Weather?

Yes, there are. I’d tell you to keep the creamy wraps chilled below 40°F, pack them with ice packs, avoid direct sun, serve within 2 hours, and toss leftovers that sit out too long.