Dill And Dijon Egg Salad Wraps Recipes

EGG SALAD WITH DILL

Steps:

• Cut hard-boiled eggs in half, removing egg yolks from egg whites.
• Combine egg yolks, mayonnaise, cream cheese, parsley, chives, dill, mustard, paprika, and salt in a food processor. Blend until creamy and mixed well together, adding more mayonnaise if consistency is too thick.
• Coarsely chop egg whites and place in a medium bowl, add egg-herb mixture, and mix with a spoon.

DILL AND DIJON EGG-SALAD WRAPS

Steps:

• Mix eggs, bell pepper, onions, 3 tablespoons mayonnaise, the mustard and dill weed.
• Spread 1 teaspoon mayonnaise down center of each tortilla. Top with about 1/4 cup egg mixture, spreading to within 2 inches of bottom of tortilla. Top with lettuce and alfalfa sprouts.
• Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

EGG SALAD AND GREENS WRAP

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.