How do I make perfect hard-boiled eggs?

Start in cold water, bring to a boil, cover, remove from heat, and let sit 10-12 minutes.

Can I add other ingredients?

Diced celery, pickles, or crumbled bacon are popular additions.

Healthy wraps filled with vegetables served with fresh salad on a white plate.

Creamy herb-studded egg salad in a soft wrap

Egg Salad Wrap

Name: Egg Salad Wrap
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 wraps
Ingredients: 8 hard-boiled eggs, peeled; 3 tbsp mayo, 1 tsp Dijon mustard, 1 tsp lemon juice; 2 tbsp chopped chives or scallions; 4 flour tortillas; Romaine lettuce and tomato slices; Smoked paprika, salt, and pepper

27 minEasy

Prep Time

15 min

Cook Time

12 min

Total Time

27 min

Servings

4 wraps

Difficulty

Easy

Cost

Budget

Be the first to rate this recipe

Egg Salad Wrap

Creamy herb-studded egg salad in a soft wrap

Hard-boiled eggs mashed with mayo, Dijon, chives, and a touch of paprika, wrapped with crisp lettuce and ripe tomato in a soft tortilla. A comforting, protein-rich classic.

15m

Prep Time

12m

Cook Time

27m

Total Time

Servings

Easy

Difficulty

Budget $

Cost

Main Course Vegetarian

Sarah Chen

December 10, 2024(Updated April 13, 2026)

Egg salad is one of the simplest, most satisfying fillings for a wrap. The key is perfectly cooked eggs with jammy edges and a well-balanced dressing with fresh herbs.

Ingredients

8 hard-boiled eggs, peeled
3 tbsp mayo, 1 tsp Dijon mustard, 1 tsp lemon juice
2 tbsp chopped chives or scallions
4 flour tortillas
Romaine lettuce and tomato slices
Smoked paprika, salt, and pepper

PrepDaily Use

Test Kitchen Pick

Chef Knife

Helpful Tool

Why a sharp knife helps here

When the recipe is mostly prep, the tool that matters most is the one doing the cutting. A sharp chef’s knife makes the whole process faster and cleaner.

This recipe is won or lost in prep speed and cleaner cuts.

Speeds up chopping and slicing
Makes prep more consistent and less frustrating

A good chef’s knife is still the single most useful kitchen upgrade for prep-heavy cooking.

Shop chef knife options for this recipe

Instructions

1
Boil eggs for 10-12 minutes, then transfer to an ice bath for 5 minutes; peel.
2
Mash 4 eggs with a fork and roughly chop the other 4 for varied texture.
3
Mix eggs with mayo, Dijon, lemon juice, chives, paprika, salt, and pepper.
4
Lay lettuce on each tortilla, spoon egg salad down the center, and add tomato slices.
5
Roll tightly, slice in half, and serve immediately or wrap in foil for later.

Serving Suggestions

Ways to Serve This Dish

Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation

Substitutions

MayoGreek yogurt or avocado

Both create creaminess with different nutritional profiles

Flour tortillaLettuce cups for low-carb

Butter lettuce works best for wrapping

Tips & Storage

Pro Tips

Start eggs in cold water and bring to a boil for easier peeling and more consistent results.
Add a tablespoon of pickle relish or capers for a tangy, briny pop.

Storage

Refrigerate egg salad for up to 3 days. Assemble wraps when ready to eat.

Reheating

Serve cold—egg salad wraps are not meant to be heated.

Nutrition Facts

Per serving (380mg) · 4 servings

Calories340

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein14g

Carbohydrates26g

Fat20g

Fiber520mg

Sugar1g

Sodium2g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

How do I make perfect hard-boiled eggs?: Start in cold water, bring to a boil, cover, remove from heat, and let sit 10-12 minutes.
Can I add other ingredients?: Diced celery, pickles, or crumbled bacon are popular additions.

Explore More

More Main Course Vegetarian Recipes Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.

Hummus veggie wrap overflowing with colorful vegetables and greens

Vegetarian

Easy

Mediterranean

Korean

Korean BBQ Wrap

25 min4 servings

View Recipe

Korean BBQ Wrap

25 min•Easy

Falafel wrap with spicy dip, fries, and fresh salad

VeganDairy-Free

Medium

Mediterranean

Falafel Pita Wrap

40 min4 servings

View Recipe

Falafel Pita Wrap

40 min•Medium

Instructions

1
Boil eggs for 10-12 minutes, then transfer to an ice bath for 5 minutes; peel.
2
Mash 4 eggs with a fork and roughly chop the other 4 for varied texture.
3
Mix eggs with mayo, Dijon, lemon juice, chives, paprika, salt, and pepper.
4
Lay lettuce on each tortilla, spoon egg salad down the center, and add tomato slices.
5
Roll tightly, slice in half, and serve immediately or wrap in foil for later.

Tips & Storage

Pro Tips

Start eggs in cold water and bring to a boil for easier peeling and more consistent results.
Add a tablespoon of pickle relish or capers for a tangy, briny pop.

Storage

Refrigerate egg salad for up to 3 days. Assemble wraps when ready to eat.

Reheating

Serve cold—egg salad wraps are not meant to be heated.

Egg Salad Wrap

Egg Salad Wrap

Egg Salad Wrap