When lunchtime calls for something simple, satisfying, and a little nostalgic, these Egg Salad Wraps are just the ticket. Creamy, flavorful, and perfectly portable, this recipe transforms classic egg salad into a delicious handheld meal. Whether you’re packing lunch for work, planning a picnic, or just want a quick no-fuss meal at home, these wraps are a smart, budget-friendly solution that doesn’t sacrifice taste. With just a few ingredients and minimal prep time, they’re ready to roll—literally—in minutes.
Hard-boiled eggs provide a rich, creamy texture and are a great source of protein, making this a filling, meat-free option that’s perfect for vegetarians or anyone looking to cut down on meat during the week. The combination of creamy mayo, a tangy touch of Dijon mustard, and the fresh bite of green onions makes the filling irresistibly tasty. Wrapped in a soft tortilla, it’s a smooth and satisfying bite every time.
Ingredients
6 hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 cup chopped green onion
Salt and black pepper to taste
4 large flour tortillas or wraps
Instructions
In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, and green onion. Stir until everything is well mixed and creamy. Taste and season with salt and pepper as needed.
Lay out the tortillas and divide the egg salad evenly among them. Spread the filling in the center of each wrap, leaving space around the edges for folding.
Fold the sides inward, then roll the wrap up from the bottom, burrito-style. Slice in half if desired, and serve immediately or wrap tightly in foil or plastic wrap to take on the go.
Notes
If you prefer a lighter version, you can substitute Greek yogurt for some or all of the mayonnaise
Add-ins like chopped celery, dill pickles, or a sprinkle of paprika can elevate the flavor and add a little crunch
These wraps are best served the day they’re made, but the egg salad can be prepped up to two days in advance and stored in the fridge
Try using spinach or sun-dried tomato wraps for a pop of color and extra flavor
FAQs
Can I make these wraps ahead of time?
Yes, you can assemble them a few hours ahead. Just keep them wrapped tightly in the fridge. For the best texture, it’s a good idea to add a lettuce leaf under the filling to prevent the wrap from getting soggy
How long will egg salad last in the fridge?
Stored in an airtight container, egg salad will keep for about 3 days in the refrigerator. If you’re planning to make wraps later, store the filling separately and assemble right before eating
What’s the best way to hard-boil eggs?
Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10–12 minutes. Then transfer to an ice bath before peeling
Can I add extra ingredients to the egg salad?
Absolutely! Chopped celery, sweet relish, fresh herbs like dill or chives, and even a dash of hot sauce can be great additions, depending on your taste
Are these wraps good for kids?
Yes! They’re mild in flavor and easy to eat, making them a great lunchbox option for kids. You can even cut them into pinwheels for a fun presentation
Egg Salad Wraps
When lunchtime calls for something simple, satisfying, and a little nostalgic, these Egg Salad Wraps are just the ticket. Creamy, flavorful, and perfectly portable, this recipe transforms classic egg salad into a delicious handheld meal. Whether you’re packing lunch for work, planning a picnic, or just want a quick no-fuss meal at home, these wraps are a smart, budget-friendly solution that doesn’t sacrifice taste. With just a few ingredients and minimal prep time, they’re ready to roll—literally—in minutes.
Ingredients
6 hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 cup chopped green onion
Salt and black pepper to taste
4 large flour tortillas or wraps
Instructions
In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, and green onion. Stir until everything is well mixed and creamy. Taste and season with salt and pepper as needed.
Lay out the tortillas and divide the egg salad evenly among them. Spread the filling in the center of each wrap, leaving space around the edges for folding.
Fold the sides inward, then roll the wrap up from the bottom, burrito-style. Slice in half if desired, and serve immediately or wrap tightly in foil or plastic wrap to take on the go.
Notes
If you prefer a lighter version, you can substitute Greek yogurt for some or all of the mayonnaise
Add-ins like chopped celery, dill pickles, or a sprinkle of paprika can elevate the flavor and add a little crunch
These wraps are best served the day they’re made, but the egg salad can be prepped up to two days in advance and stored in the fridge
Try using spinach or sun-dried tomato wraps for a pop of color and extra flavor