Easy Egg Salad Wrap

As lunchtime rolled around today, I found myself suddenly craving an egg salad sandwich. As I started the eggs boiling, I logged onto Squidoo and ended up at April Food Holidays on The Nibble.com, where I learned that the second week of April is National Egg Salad Week.

Now, I ask you, coincidence? I think n--... well... yes... probably so.

But, since this is just the beginning of egg salad week, at least it gives you plenty of time to celebrate with me! ;)

This is a revision of the egg salad we always ate, growing up. I didn't have an exact recipe, so I just did things to taste, and I loved how it turned out. Feel free to adapt to your own tastes.

What are we waiting for? Let's get started!

I always used to boil eggs for about ten minutes, just to be sure they were done. I recently learned the (ridiculously simple) proper technique from a blog called The Yummy Life, (the writer of which was apparently in the same boat). This is what I used, and the eggs turned out perfectly!

Bring the water (with eggs) to a boil, then turn the burner to low, and simmer for five minutes. Remove the pan from the heat and leave them covered for an additional five minutes. Transfer the eggs to a bowl of cold (or ice) water for ten minutes, and you're done.

While the eggs are cooking, wash and chop the rest of your ingredients and toppings!

I use my kitchen shears to snip the green onions: it's so much faster for me than chopping them with a knife.

I love my kitchen shears: they can be used for everything from snipping fat off of meat to quickly chopping herbs and green onions. They are extra-sharp, and most (if not all) will come apart at the hinge for easy, effective washing.

They're often included with a knife set, but if you don't own a knife set (like me), or if you just want a second pair to replace or supplement your current kitchen gear, have a look at these. I just bought a generic pair at GFS (restaurant supply), but when they wear out, I will definitely take a look at these brand-name shears (JA Henckels and Wusthof, in particular, are great brands). They are so affordable!

When the eggs are done, chop them up! My tool of preference for this job is the dough blender (works great as an egg slicer), but you can also use a knife or pulse them in a food processor.

A dough blender works great for chopping eggs and other soft foods (occasionally, I use it for not-so-soft foods, like nuts, when I just don't feel like setting up and/or cleaning the food processor).

Mix in your mayo and yogurt (I used Chobani plain yogurt and McCormick [Mexican] Mayonnaise with Lime -- my husband swears it's delicious, while regular mayonnaise is just boring or gross -- personally, I can't tell much difference, but I love mayo, anyway). Add mustard, celery, pickle and onion, and stir.

Ta-da! Egg salad, loaded with deliciousness!

I used McCormick's mayonnaise with a hint of lime and Chobani plain greek yogurt in my egg salad. Goya also makes a lime mayonnaise.

Enjoy your wrap plain or with a heaping helping of vegetables (anything you like). In my opinion, it's best to opt for vegetables without a strong flavor, like cucumber and lettuce. I added tomatoes, cucumber, lettuce and a slice of provolone cheese to mine. Next time, I will leave off the tomatoes (I thought they overpowered the egg salad flavors), and I couldn't really taste the cheese, so I will probably leave that off, too. Ok, so it was an imperfect first try, but the egg salad was delicious! I could have eaten it by the spoonful!

If you prefer, you can enjoy your egg salad on a slice or two of multigrain bread.

Wrap sandwich or multi-grain bread?

Ingredients

• 3 eggs, hard-boiled
• 2 T plain yogurt (I used Chobani)
• 1 T mayonnaise (I used McCormick mayonnaise with lime)
• 1/4 t mustard
• 4 t finely chopped celery
• 1 t finely chopped green onion (I usually use yellow onion, but I had green onion on hand and needed to use it -- it worked great!)
• 4 t finely chopped dill pickle (I used one 'sandwich slice')

Directions

1. Boil your eggs
2. Wash and chop your celery, green onion and dill pickle (you can use your kitchen shears to quickly snip/mince your green onion).
3. Wash and chop any other veggies you want to add to your sandwich.
4. Peel and chop eggs (I use my dough blender to quickly chop the eggs).
5. Mix eggs, mayonnaise, yogurt, mustard, celery, green onion and pickle.
6. Enjoy as a wrap or on your favorite bread!
7. (Optional) Top with thin-sliced provolone cheese, tomato, cucumber, lettuce or other toppings.