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Easy Egg Salad Wrap

Updated on May 8, 2013

Celebrate Good Timing -- Come On!

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, 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!

Boil Your Eggs

Boiled eggs, chilling in water
Boiled eggs, chilling in water

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.

Chop, chop!

Slice Tomatoes
Slice Tomatoes

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.

Kitchen Shears

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!

Chop up your eggs, using a knife, food processor or (my personal favorite) dough blender.
Chop up your eggs, using a knife, food processor or (my personal favorite) dough blender.

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.

Not Just for Dough!

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 it up!

Egg Salad -- Done!
Egg Salad -- Done!

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!

Egg-Salad Dressing

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.

Ojai Cook Lemonaise Latin -- 12 fl oz
Ojai Cook Lemonaise Latin -- 12 fl oz

Mmm, this looks the best 'mayo' ever: I need to try it out!


Eat Up!

Egg Salad Wrap
Egg Salad Wrap

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!

Egg Salad on 12 grain bread
Egg Salad on 12 grain bread

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

Which will you make?

Wrap sandwich or multi-grain bread?

The Recipe


  • 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')


  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.

Will you give this recipe a try? Do you have a favorite egg salad recipe?

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    • Charito1962 profile image

      Charito Maranan-Montecillo 3 years ago from Manila, Philippines

      At home, we make a similar recipe which we eat as a bread filling. It makes a great sandwich!

    • WhiteIsland profile image

      WhiteIsland 4 years ago

      @SavioC: Thanks :)

    • SavioC profile image

      SavioC 4 years ago

      Wow! Nice recipe. My daughter's trying the recipe. Cheers

    • WhiteIsland profile image

      WhiteIsland 4 years ago

      @Cari Kay 11: Thanks! I hope you enjoy it. :)

    • Cari Kay 11 profile image

      Kay 4 years ago

      Love this page and I plan on trying your recipe!