Here’s a cool and light lunch or dinner for when it gets hot this summer.
The dill in this really adds a subtle brightness to the dish, so don’t skip it. This is based on a Serious Eats egg salad recipe.
Obviously, you could also make sandwiches from this recipe, not just wraps.
Enjoy!
What you’ll need for 2 wraps
- 4 hardboiled eggs, chilled and peeled
- 2T mayonnaise, or use Japanese Kewpie mayo for a bit of a different flavor
- 1T light sour cream or crème fraîche
- 2t Dijon mustard
- 2T minced fresh dill
- 1T minced red onions
- 2 or 3 pieces of thick bacon, cooked to crispy, cooled, and broken into pieces
- 1 large flour tortilla for each wrap
- Shredded lettuce and chopped tomato (optional)
What to do
In a medium bowl, mash up the eggs with a four-tine fork until there are no longer any large pieces of white. Thoroughly mix in the mayo, sour cream, mustard, dill and red onions.
Lay out your tortillas and let them get to room temperature. Lay down a thick line of shredded lettuce and tomato, if using, then spoon on the egg salad. Top with the bacon crumbles.
Fold each tortilla edge toward the center and tightly roll up the wrap. Cut each wrap in half before serving.
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