Egg Salad Tuna Wraps Recipes

Steps:

• Mash eggs with a potato masher or large fork.
• Combine all ingredients in a medium bowl, mix thoroughly.
• Chill.
• Goes well with crackers or as a sandwich spread!

Steps:

• Combine tuna, salad dressing, chopped eggs, celery, relish, mustard, and Worcestershire sauce in a medium bowl. Mix until well combined.

Steps:

• In a bowl, combine the first eight ingredients. Place lettuce leaves on tortillas if desired. Top each with about 3/4 cup egg mixture; roll up tightly. Serve immediately or wrap in plastic and refrigerate.

Steps:

• Heat the broiler to high and line a rimmed baking sheet with aluminum foil.
• Add the tuna, chopped eggs, celery, dill pickles, pickled jalapeños and scallions to a mixing bowl. Mix to incorporate and to break up any large chunks of tuna. Set aside.
• Add the mayonnaise, mustard and smoked paprika to a small bowl. Whisk to combine. Add the mayonnaise mixture to the tuna mixture and use a rubber spatula to mix until evenly combined. Season to taste.
• Arrange the bread on the foil-lined baking sheet. Divide the tuna mixture evenly among the slices of bread. Top the tuna with a few slices of tomato. Sprinkle the tomato with salt and pepper. Top the tomatoes with the pepper jack cheese.
• Transfer the baking sheet to the broiler and broil until the cheese is bubbling and melted, 1 to 2 minutes.
• Transfer the sandwiches to a cutting board, then slice in half and serve immediately.

Steps:

• Combine mayonnaise, lime juice, and jalapeno pepper in a medium bowl; mix well. Stir in tuna.
• Spread tuna mixture to within 1/4 inch of the edge of each tortilla. Top with lettuce, cheese, and tomato; press lightly to flatten a bit. Top with avocado, green onion, and cilantro. Roll up each tortilla tightly or fold in half. Serve immediately.

Steps:

• Combine all of the ingredients in a small bowl and mix well. Spoon into tomatoes, use as a sandwich filling or serve with crackers.

Steps:

• Cut the eggs in half and remove and discard two of the yolks if desired. Combine the chopped eggs, herbs, and fennel or celery in a large bowl and season to taste with salt and pepper.
• Whisk together the vinegar, lemon juice, mayonnaise, mustard and yogurt. Season to taste with salt and pepper. Toss with the egg mixture. Set aside.
• Bring a large pot of water to a boil, salt generously and add the greens. Blanch for 1 to 2 minutes and transfer to a bowl of cold water, drain and squeeze out excess water. Alternatively, steam the greens in a steamer basket over an inch of boiling water for 2 to 3 minutes, until tender. Remove from the heat, rinse and squeeze out excess water.
• Lay a piece of lavash on your work surface horizontally (the long edge is closest to you). Measure about 2 inches in from the left edge and arrange 1/3 of the greens in a 1-inch wide line, leaving a 1 1/2-inch margin at the top and bottom. Spoon a third of the egg mixture over the greens. Fold the left edge of the lavash over the filling, then fold in the top and bottom edges. Grip the filling in the folded-over lavash and roll up tightly like a burrito, so that the filling is secure. Wrap in plastic and refrigerate until ready to take to work or to eat.

Steps:

• Mix tuna, eggs, celery, mayo, peppers and chilies.
• Place one 2% Milk Singles on center of each tortilla. Top evenly with the tuna mixture and lettuce; roll up.
• Place, seam-sides down, on serving plate. Cut in half to serve.

Steps:

• In a bowl, mix together the first 7 ingredients.
• Spread mixture evenly over 5 bread slices.
• Top each tuna mixture with one lettuce leaf, one tomato slice, and 1/4 cup alfalfa sprouts.
• Top sandwiches with remaining bread slices; slice diagonally and serve.