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Egg Salad Wraps

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These creamy egg salad wraps are quick, satisfying, and perfect for lunchboxes, light dinners, or meal prep. Made with hard-boiled eggs, mayo, mustard, and wrapped in a tortilla, they’re portable, protein-packed, and budget-friendly.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Category: Lunch, Snack
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

6 hard-boiled eggs, chopped

1/4 cup mayonnaise

1 tsp Dijon mustard

1/4 cup chopped green onion

4 large tortillas

Instructions

  1. In a medium bowl, mix together the chopped eggs, mayonnaise, Dijon mustard, and green onion until creamy and well combined.
  2. Lay out the tortillas and evenly spread the egg salad mixture onto each one.
  3. Roll the tortillas tightly into wraps.
  4. Slice in half if desired and serve immediately.

Notes

  • Add crunch with celery, cucumber, or shredded lettuce.
  • Use fresh herbs like dill, parsley, or chives for more flavor.
  • Swap mayo for Greek yogurt for a lighter version.
  • Store egg salad separately and assemble wraps just before eating to avoid soggy tortillas.
  • Not suitable for freezing or reheating.

Nutrition

Find it online: https://cheftinaskitchen.com/egg-salad-wraps/