Best 3 Its A Wrap Egg Salad Recipes

Calling all egg salad lovers! Discover a delightful twist on the classic with our exquisite Egg Salad Wrap Recipes. Packed with flavor and bursting with nutrition, these wraps are the perfect grab-and-go meal for busy mornings, quick lunches, or satisfying snacks. Explore variations using spinach wraps, whole wheat tortillas, and even lettuce leaves. Get creative with add-ins like avocado, bacon, or crunchy vegetables. From a tangy Dijon mustard dressing to a creamy Greek yogurt sauce, we've got you covered with a range of irresistible dressings. Ready to embark on a culinary journey filled with egg-cellent flavors? Dive into our collection of Egg Salad Wrap Recipes today!

Here are our top 3 tried and tested recipes!

BACON-EGG SALAD WRAPS

Bacon-Egg Salad Wraps image

Find a new favorite with our Bacon-Egg Salad Wraps! You'll love the crunchy lettuce and red onions as well as the smoky bacon in these egg salad wraps.

Provided by My Food and Family

Categories Dairy

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/3 cup KRAFT Real Mayo
1 Tbsp. HEINZ Yellow Mustard
1/8 tsp. ground red pepper (cayenne)
8 hard-cooked eggs, coarsely chopped
1/2 cup chopped red onions
4 flour tortillas (8 inch)
4 lettuce leaves
4 slices cooked OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon

Steps:

Mix mayo, mustard and red pepper in medium bowl until blended. Stir in eggs and onions.
Top tortillas with lettuce, egg salad and bacon. Fold in both sides of each tortilla, then roll up, starting at bottom.

Nutrition Facts : Calories 550, Fat 38 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 390 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g

L.O.V.E. WRAP SANDWICH (LETTUCE, ONION, VEGETABLE, EGG SALAD)

L.O.V.E. Wrap Sandwich (Lettuce, Onion, Vegetable, Egg Salad) image

Provided by Ellie Krieger

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 hard boiled eggs
4 teaspoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons fresh chives, finely chopped
Salt and pepper
4 pieces whole-wheat wrap bread (9 inches in diameter)
1 red bell pepper, cut into strips
12 thin slices red onion
8 leaves romaine lettuce, torn into pieces (about 1/2 cup)

Steps:

Dice 4 whole eggs and 4 egg whites and put into a small bowl. Add the mayonnaise and mustard and stir with a fork, mashing somewhat for desired consistency. Stir in chives and season with salt and pepper. Place wrap bread on a plate and spread the egg salad in the middle. Top with the peppers, onion slices and the lettuce. Fold into a wrap sandwich.

Nutrition Facts : Calories 289 calorie, Fat 12 grams, SaturatedFat 2 grams, Carbohydrate 27 grams, Fiber 3 grams, Protein 15 grams

EGG SALAD AND GREENS WRAP

Egg Salad and Greens Wrap image

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

Ingredients

4 large eggs, hard-boiled (see below)
1/2 cup finely chopped fresh herbs, like parsley, dill, tarragon, chervil, chives
1/2 cup finely chopped bulb fennel or celery
Salt and freshly ground pepper to taste
1 tablespoon white wine vinegar or sherry vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon Hellmann's or Best Foods mayonnaise
1 teaspoon Dijon mustard
1/4 cup plain low-fat yogurt
1 bunch beet greens or Swiss chard (about 3/4 pound), stemmed and washed thoroughly in 2 changes of water
3 whole-wheat lavash

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

Tips:

For a creamy egg salad, mash the eggs with a fork until they are finely chopped. For a chunkier egg salad, chop the eggs with a knife.
Add mayonnaise to the egg salad one tablespoon at a time, until the desired consistency is reached. If you add too much mayonnaise, the egg salad will be too runny.
Season the egg salad with salt and pepper to taste. You can also add other seasonings, such as celery salt, onion powder, or garlic powder.
If you are making the egg salad ahead of time, store it in the refrigerator for up to three days. When you are ready to serve, let the egg salad come to room temperature for about 30 minutes before serving.
Serve the egg salad on bread, crackers, or lettuce leaves. You can also use it as a filling for sandwiches or wraps.

Conclusion:

Egg salad is a classic dish that is perfect for a quick and easy meal. It is also a great way to use up leftover hard-boiled eggs. With so many different variations, there is sure to be an egg salad recipe that everyone will enjoy.