Dill and Dijon Egg-Salad Wraps

Easy appetizers made in just 10 minutes! Enjoy these egg-salad wraps flavored with dill and Dijon mustard – a tangy flavorful snack!

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Prep Time 10 min
Total Time 10 min
Servings 5

Ingredients

4: hard-cooked eggs, chopped

2: tablespoons finely chopped red or green bell pepper

2: tablespoons finely chopped green onions

3: tablespoons mayonnaise or salad dressing

1: tablespoon Dijon mustard

1: tablespoon chopped fresh or 1/4 teaspoon dried dill weed

5: teaspoons mayonnaise or salad dressing

5: flour tortillas (6 or 8 inches in diameter)

1/2: cup shredded lettuce

1/2: cup alfalfa sprouts

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Directions

1 Mix eggs, bell pepper, onions, 3 tablespoons mayonnaise, the mustard and dill weed.
2 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.
3 Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

EXPERT TIPS

Expert Tips

Hard-cooked eggs can be made in advance and kept in the refrigerator for two days. If shell is hard to peel, hold egg in cold water while peeling.

Omit hard-cooked eggs. Add 1 cup chopped cooked chicken or turkey in step 1. Add 1 or 2 tablespoons mayonnaise for a moister mixture. Continue as directed.

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