Egg Wraps Lunch (Printer-Friendly Layout)
Fluffy eggs, zippy mustard, and fresh onion all rolled up for a grab-and-go meal that comes together fast.
# Ingredients You'll Need:
→ Egg Salad Filling
01 -
Salt, add as much as you like
02 -
Fresh black pepper, to your taste
03 -
30 g green onion, finely chopped
04 -
1 teaspoon Dijon mustard
05 -
60 ml mayonnaise
06 -
6 hard-boiled eggs, peeled and diced
→ Assembly
07 -
4 big whole wheat tortillas (about 25 cm each)
# Step-by-Step Instructions:
01 -
Pull the sides of the tortilla in and roll everything up tightly, starting at the bottom so none of the filling falls out. You can chop these in half or just leave them whole. Eat right away or wrap them up in cling film or foil if you want to take them somewhere.
02 -
Lay your tortillas flat on the counter or table. Spoon the egg salad into the middle of each one, but don’t spread it all the way to the edges—leave some space so wrapping them up is easier.
03 -
Toss the chopped eggs, mayo, mustard, and green onions into a bowl. Give everything a really good stir until it’s nice and smooth. Add a pinch of salt and some black pepper until it tastes just how you like it.
# Extra Tips and Tricks:
01 -
Swapping in Greek yogurt for mayo makes things lighter.
02 -
Try tossing in chopped celery, dill pickles, or some paprika if you want extra crunch or a new taste.
03 -
You can make egg salad ahead of time—just pop it in the fridge for up to 2 days before you use it.
04 -
Colored and flavorful tortillas like spinach or sun-dried tomato work great instead of plain wheat.