Egg Salad Wrap
Equipment
- 1 Medium saucepan
- 1 Large bowl
- 1 Small bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Fork
- 1 Mixing spoon
- 1 colander or slotted spoon
- 4 paper towels or clean kitchen towels
Ingredients
- 8 large eggs
- 60 milliliter mayonnaise
- 15 milliliter Dijon mustard
- 10 milliliter lemon juice fresh
- 5/2 milliliter salt
- 5/4 milliliter black pepper ground
- 30 gram celery finely chopped
- 20 gram red onion finely minced
- 10 gram fresh chives finely chopped
- 4 large flour tortillas 25 cm diameter
- 60 gram romaine lettuce shredded
- 1 medium tomato thinly sliced
- 1 small cucumber thinly sliced
- 10 gram fresh parsley optional; chopped
Instructions
- Place the eggs in a single layer in the saucepan and cover with cold water by about 2.5 cm.
- Bring the water to a gentle boil over medium-high heat.
- Once boiling, cover the saucepan, turn off the heat, and let the eggs sit in the hot water for 10 minutes.
- After 10 minutes, transfer the eggs to a bowl of ice water and let them cool for 10–15 minutes.
- Peel the cooled eggs and place them in a large bowl.
- Mash the eggs with a fork until they reach your desired texture.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper.
- Add the dressing, chopped celery, red onion, and chives to the mashed eggs and stir gently to combine.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Lay the flour tortillas on a flat surface or cutting board.
- Arrange shredded romaine lettuce in a line down the center of each tortilla.
- Spoon an equal amount of egg salad over the lettuce on each tortilla.
- Top with tomato slices and cucumber slices, dividing them evenly among the tortillas.
- Sprinkle chopped parsley over the filling if using.
- Fold in the sides of each tortilla, then roll up tightly from the bottom to form a wrap.
- Slice each wrap in half on a slight diagonal if desired and serve immediately or wrap tightly and refrigerate.
Notes
For best results, use eggs that are a few days old, as they peel more easily than very fresh eggs, and be careful not to overcook them to avoid a green ring around the yolk and a rubbery texture. Letting the eggs cool completely before mixing prevents the mayonnaise from separating and keeps the salad creamy. You can prepare the egg salad up to a day ahead to deepen the flavors and assemble the wraps just before serving to prevent sogginess. Whole-wheat or spinach tortillas add extra flavor and nutrition, and you can customize the filling with extras like diced pickles, a pinch of paprika, or a bit of hot sauce. Keep wraps chilled if packing for lunch, and store any leftover egg salad in an airtight container in the refrigerator for up to 3 days.
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