Best 3 Its A Wrap Egg Salad Recipes
Embark on a culinary journey to discover the art of creating a delectable "It's a Wrap Egg Salad" that will tantalize your taste buds and leave you craving more. This versatile dish, perfect for busy individuals or as a light and satisfying meal, combines the classic flavors of egg salad with the convenience of a wrap, making it a perfect on-the-go option. Whether you prefer a traditional egg salad filling or desire something with a unique twist, this article will guide you through the process of selecting the freshest ingredients, exploring creative variations, and assembling the perfect wrap. Prepare to elevate your lunch routine and savor the delightful flavors of "It's a Wrap Egg Salad."
Check out the recipes below so you can choose the best recipe for yourself!
IT'S A WRAP! EGG SALAD
Egg salad dotted with peas, scallions, red bell peppers. Spiced with a creamy chipotle dressing. layered into a wrap with thinly sliced tomatoes, pepperoni and greens. All rolled up and enjoyed by all on the run or packed up for a picnic in the park.
Provided by Rita1652
Categories < 30 Mins
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Place eggs in a pot covered with water. Bring to a boil cover and remove from heat. When cool remove shells and dice eggs. Place in a bowl with peas, scallions, red bell pepper, stir to combine.
- Mix chipotle, garlic, mayonnaise, and yogurt. Toss into salad to coat all.
- Place the 2 tortilla on a flat surface, top at end of tortilla with greens, tomatoes, pepperoni topping with egg salad.
- Roll up and slice on a angle. Serve immediately or wrap in plastic for a summer lunch on the beach or in the park.
EGG SALAD AND GREENS WRAP
I make these delicious wraps with the whole-wheat lavash that I buy in Middle Eastern markets. Beet greens and Swiss chard are both good choices.
Provided by Martha Rose Shulman
Categories lunch, main course
Time 20m
Yield 3 wraps.
Number Of Ingredients 11
Steps:
- Cut the eggs in half and remove and discard two of the yolks if desired. Combine the chopped eggs, herbs, and fennel or celery in a large bowl and season to taste with salt and pepper.
- Whisk together the vinegar, lemon juice, mayonnaise, mustard and yogurt. Season to taste with salt and pepper. Toss with the egg mixture. Set aside.
- Bring a large pot of water to a boil, salt generously and add the greens. Blanch for 1 to 2 minutes and transfer to a bowl of cold water, drain and squeeze out excess water. Alternatively, steam the greens in a steamer basket over an inch of boiling water for 2 to 3 minutes, until tender. Remove from the heat, rinse and squeeze out excess water.
- Lay a piece of lavash on your work surface horizontally (the long edge is closest to you). Measure about 2 inches in from the left edge and arrange 1/3 of the greens in a 1-inch wide line, leaving a 1 1/2-inch margin at the top and bottom. Spoon a third of the egg mixture over the greens. Fold the left edge of the lavash over the filling, then fold in the top and bottom edges. Grip the filling in the folded-over lavash and roll up tightly like a burrito, so that the filling is secure. Wrap in plastic and refrigerate until ready to take to work or to eat.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 0 grams
ZIPPY EGG SALAD
Lime juice, soy sauce and Parmesan cheese turn an old classic into a zesty new salad. Best served on fresh sandwich bread with your favorite greens and fresh vegetables.
Provided by stephinitely
Categories Salad Egg Salad Recipes
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk mayonnaise, Parmesan cheese, soy sauce, lime juice, red pepper, salt, and black pepper in a bowl.
- Stir eggs and celery into the mayonnaise mixture until well coated.
- Cover bowl with plastic wrap and refrigerate until chilled before serving.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 5.2 g, Cholesterol 438.8 mg, Fat 34.2 g, Fiber 1 g, Protein 15.5 g, SaturatedFat 7.5 g, Sodium 638.9 mg, Sugar 2.2 g
Tips:
- Use fresh eggs: Fresh eggs will have a brighter yellow yolk and a thicker white, resulting in a more flavorful and creamy egg salad.
- Hard-boil the eggs properly: Overcooked eggs will be dry and rubbery, so it's important to cook them just until they are set. To do this, place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Immediately transfer the eggs to an ice bath to stop the cooking process.
- Use a variety of ingredients: In addition to the basic ingredients of eggs, mayonnaise, and mustard, you can add a variety of other ingredients to your egg salad to give it more flavor and texture. Some popular additions include celery, onion, pickles, sweet pickle relish, capers, fresh herbs, and chopped hard-boiled eggs.
- Use a light hand with the mayonnaise: Too much mayonnaise can make your egg salad heavy and greasy. Use just enough to bind the ingredients together.
- Season to taste: Be sure to season your egg salad with salt and pepper to taste. You may also want to add a squeeze of lemon juice or a dash of hot sauce for extra flavor.
- Chill the egg salad before serving: Chilled egg salad is more flavorful and refreshing. Cover the egg salad and refrigerate it for at least 30 minutes before serving.
Conclusion:
Egg salad is a classic dish that can be enjoyed in many different ways. It's a versatile dish and easy to make. With a few simple tips, you can make a delicious egg salad that everyone will enjoy. Whether you're serving it on a sandwich, as a dip with crackers, or as a filling for a deviled egg, egg salad is a surefire crowd-pleaser.
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