Classic Egg Salad Wrap
Creamy, tangy egg salad with a little crunch from celery and scallion, rolled in a soft flour tortilla with crisp lettuce. Easy, portable and ready in under an hour.
- Prep
- 28 min
- Cook
- 20 min
- Wait
- 10 min
- Total
- 58 min
- Makes
- 4 wraps
Steps
Before you start
- Use eggs that are at least a week old if you can; they peel more easily than very fresh eggs.
- Have a large bowl ready to fill with ice and water while the eggs steep.
- Use large (10-inch / 25 cm) flour tortillas; smaller ones are hard to fold without tearing.
- Timing: about 8 minutes to bring the water to a boil, 12 minutes steeping and 10 minutes chilling, so plan on roughly an hour in all.
Start the eggs
- Place the 8 eggs in a single layer in a 3-quart (2.8 L) saucepan.
- Add cold water to cover by 1 inch (2.5 cm).
- Set over high heat, uncovered, and bring to a full rolling boil.
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Ready when: Large bubbles break the surface continuously
Tip: Starting in cold water helps prevent cracking from thermal shock.
Steep the eggs
- As soon as the water boils, turn off the heat and cover the pan.
- Leave it on the burner and let the eggs steep for 12 minutes.
- Meanwhile, fill a large bowl with ice and cold water.
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Ready when: Timer reaches 12 minutes; yolks will be fully set and pale yellow
Tip: Don't go past 14 minutes or the yolks can turn gray-green and chalky.
Chill and peel
- Transfer the eggs with a slotted spoon to the ice bath.
- Chill for 10 minutes.
- Tap each egg on the counter, roll gently to craze the shell, then peel under a thin stream of cool water, starting at the wider end.
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Ready when: Eggs feel cold to the touch and shells slip off easily
Tip: Peel while the eggs are still cold; warm eggs tear more easily.
Mix the dressing
- In a medium bowl, stir together the mayonnaise, Dijon mustard, lemon juice, salt and pepper until smooth.
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Ready when: Dressing is smooth and uniformly pale
Chop the eggs
- Pat the peeled eggs dry.
- Add them to the dressing and mash with a fork or potato masher into mostly small, uneven pieces about ¼ inch (6 mm), leaving some larger chunks for texture.
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Ready when: Pieces are chunky, not pasty
Tip: Don't over-mash; a paste makes a soggy wrap.
Fold in crunch
- Add the diced celery and sliced scallions.
- Fold gently with a spatula until evenly distributed.
- Taste and add more salt, pepper or lemon juice if needed.
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Ready when: Salad is creamy, holds its shape on a spoon and tastes bright and well seasoned
Warm the tortillas
- Warm each tortilla in a dry skillet over medium heat for about 15 seconds per side, until soft and pliable.
- Lay one flat on the cutting board and keep the rest covered with a clean towel.
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Ready when: Tortilla bends without cracking
Tip: Warm tortillas are far less likely to tear when rolled.
Layer the filling
- Place a lettuce leaf on each tortilla, covering the center and leaving a 2-inch (5 cm) border.
- Spoon about ¾ cup (roughly 130 g) of egg salad in a horizontal line across the lower third.
- Sprinkle with smoked paprika if using.
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Ready when: Filling forms a neat log that doesn't touch the edges
Tip: The lettuce acts as a moisture barrier between the egg salad and the tortilla.
Fold and roll
- Fold the left and right sides in about 1 inch (2.5 cm) over the filling.
- Roll the bottom edge up and over the filling, tucking tightly, and keep rolling away from you into a snug cylinder, seam-side down.
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Ready when: Wrap is tight, sealed on both ends and holds together
Tip: Wrapping tightly in parchment or foil for 5 minutes helps it keep its shape.
Slice and serve
- Cut each wrap in half on a diagonal with a sharp serrated knife.
- Serve right away, or wrap tightly in foil or parchment to take along.
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Ready when: Clean cut showing creamy yellow-and-white filling and green lettuce
Good to know
Tips
- Steeping in residual heat rather than boiling hard prevents rubbery whites and green-gray yolks.
- Dry the peeled eggs and lettuce well; extra water makes the filling loose and the wrap soggy.
- Chill the finished egg salad for 30 minutes if you have time; flavors meld and the filling firms for easier rolling.
- Don't overfill; about ¾ cup per wrap is the limit for a clean roll.
Make ahead
The egg salad can be made up to 2 days ahead and kept covered in the fridge. Assemble the wraps just before serving, or up to 4 hours ahead if wrapped tightly in parchment and refrigerated.
Storage & reheating
Room temperature: no more than 2 hours (1 hour if above 90°F / 32°C). Fridge: assembled wraps keep up to 1 day; unassembled egg salad keeps up to 3 days in an airtight container. Freezer: not recommended, as cooked egg whites turn rubbery and mayonnaise separates. Serve cold; do not reheat.
Substitutions
- mayonnaise → Plain full-fat Greek yogurt. Use the same amount for a tangier, lighter salad; add an extra pinch of salt.
- large flour tortillas, 10-inch (25 cm) → Whole-wheat, spinach or gluten-free large wraps. Warm them first; gluten-free wraps can be more fragile.
- scallions → 2 tablespoons finely chopped chives or red onion. Soak red onion in cold water for 5 minutes to mellow its bite.
- fresh lemon juice → White wine vinegar or pickle brine. Use 2 teaspoons for a similar tang.
