Lovely Leftovers: Egg Salad Wrap

April 1, 2013

At the end of the Easter holiday, you are no doubt left with dozens of colorful eggs.  Put those leftovers to go use and make this quick and easy egg salad wrap.  Hard boiled eggs are finely chopped and mixed with herbs, mustard, capers, bread and butter pickles and more.  The egg salad is wrapped in a whole wheat tortilla with lettuce.

Egg Salad Wrap
Recipe Courtesy of Living the Gourmet


6 hard boiled eggs
½ red onion – chopped
Handful of fresh Italian parsley – chopped
Handful of fresh dill – chopped
1 tablespoon of capers – chopped plus a tsp. of caper juice
1 tablespoon of mustard
1 tablespoon of vinegar
Drizzle of olive oil
1 tsp. of honey
¼ tsp salt
¼ tsp black pepper
½ tsp. Chili powder
Fresh lettuce
Bread and butter pickles
Combine in a bowl the hard boiled eggs, red onions, parsley, dill, capers, mustard, vinegar, drizzle of olive oil, honey and seasonings. Mash with a fork and toss.
Heat the tortillas. Add the fresh lettuce, pickles and egg salad and roll tight.

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