Egg Salad Wrap
Egg Salad Wraps are a delicious, easy-to-make meal combining creamy egg salad with a soft, chewy wrap. Packed with protein and flavor, these wraps are perfect for quick lunches, meal prepping, or even a picnic. With customizable ingredients like fresh veggies and herbs, they can suit any taste. Whether you’re craving a classic egg salad or a fun twist, this recipe has endless variations to explore!Nutrition Facts (Per Serving)Calories: 400 kcal, Protein: 22g, Carbohydrates: 28g, Fat: 24g, Fiber: 3g, Sugar: 2g, Cholesterol: 375mg, Sodium: 620mg.Estimated based on one serving (assuming 2 servings per batch)
Equipment
- 1 Pot: For boiling eggs
- 1 Bowl (for mixing the egg salad)
- 1 Knife (for chopping eggs and optional veggies)
- 1 Cutting board
- 2 Wraps (or more, depending on servings)
Ingredients
- 4 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon mustard
- Salt and pepper to taste
- 1/4 cup finely diced celery optional
- 1 tablespoon chopped fresh dill optional
- 2 wraps tortillas, whole wheat, spinach, or gluten-free
- Lettuce or spinach optional
- 1 tablespoon pickle relish optional
Instructions
Boil the Eggs
- Place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then cover the pot, remove it from the heat, and let the eggs sit for 10-12 minutes.Afterward, place the eggs in an ice bath or run under cold water to stop the cooking process. Once cooled, peel the eggs and set aside.
Prepare the Egg Salad
- Chop the boiled eggs into small pieces.In a medium bowl, combine the chopped eggs with mayonnaise and mustard.Season with salt and pepper. Add optional ingredients like celery, fresh dill, or pickle relish if desired. Stir to combine.
Assemble the Wrap
- Lay the wrap flat on a clean surface. Spread a generous amount of egg salad in the center.If you’re using lettuce or spinach, add it on top of the egg salad for extra crunch. Fold in the sides of the wrap, then roll it up tightly.
Serve
- Cut the wrap in half if desired, and enjoy!
Notes
- For a lighter version, swap mayonnaise for Greek yogurt or avocado to reduce calories and add creaminess.
- For added crunch, try adding chopped pickles, red onions, or bell peppers to the egg salad.
- Egg Salad Wraps can be stored in the fridge for up to 2 days. Keep the egg salad and wraps separate until ready to serve to prevent sogginess.
- Make it vegan by using chickpeas instead of eggs and a vegan mayo alternative.