L.O.V.E. WRAP SANDWICH (LETTUCE, ONION, VEGETABLE, EGG SALAD)
Provided by Ellie Krieger
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Dice 4 whole eggs and 4 egg whites and put into a small bowl. Add the mayonnaise and mustard and stir with a fork, mashing somewhat for desired consistency. Stir in chives and season with salt and pepper. Place wrap bread on a plate and spread the egg salad in the middle. Top with the peppers, onion slices and the lettuce. Fold into a wrap sandwich.
Nutrition Facts : Calories 289 calorie, Fat 12 grams, SaturatedFat 2 grams, Carbohydrate 27 grams, Fiber 3 grams, Protein 15 grams
DELICIOUS EGG SALAD FOR SANDWICHES
This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.
Provided by wifeyluvs2cook
Categories Salad Egg Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 2.3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.4 g, Sodium 350.6 mg, Sugar 1.2 g
LINDA'S EGG SALAD SANDWICH (SANDWICHES) OR FINGER ROLLS
Great for baby and bridal showers, graduations, or any other type of party or family get together. GREAT for weddings too! You can double or triple this recipe, and it works fine. The yield on this recipe depends on how full you stuff the rolls, and how big the rolls are. Try some of my other delicious sandwiches: Recipe #52284 Recipe #234542 Recipe #52286
Provided by Lindas Busy Kitchen
Categories Lunch/Snacks
Time 45m
Yield 2-3 doz. rolls
Number Of Ingredients 8
Steps:
- Put eggs in water, and make sure water is covering eggs. Add 1 teaspoons of salt to water. Cover, and bring to a boil.
- When water starts to boil, take off burner, and let sit for 15 minutes Drain water.
- Tap the eggs on the counter when you are ready to peel, to break the shell, and under cold running water, peel the egg. This helps the shell to come off easier.
- Mash eggs and whites, using a fork. Make sure there are no lg. pieces of egg white. Mash them good. Chill in the fridge.
- Meanwhile, add the mayonnaise and mustard together, and mix well. Add to the eggs, along with the onion and olives. If using shrimp, add at this time as well.
- Salt and pepper, to taste. Mix all well, and chill. (Be careful with the salt, as the olives and shrimp are salty).
- To Make Sandwiches:.
- Stuff with as much filling as you like, and top with a lettuce leaf.
- Cut sandwich, and serve.
- To Make Finger Rolls:.
- Stuff with as much filling as you like.
- Sprinkle with paprika, and top with a couple of olive slices on each one, if you really like olives.
EGG SALAD TUNA WRAPS
I like this combination of egg salad and tuna salad, rolled together in flour tortillas. Whether I eat them right away or in a day or two, they retain their flavor.-Francine Wingate, New Smyrna Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 573 calories, Fat 30g fat (6g saturated fat), Cholesterol 439mg cholesterol, Sodium 1199mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 7g fiber), Protein 26g protein.
EGG SALAD AND GREENS WRAP
I make these delicious wraps with the whole-wheat lavash that I buy in Middle Eastern markets. Beet greens and Swiss chard are both good choices.
Provided by Martha Rose Shulman
Categories lunch, main course
Time 20m
Yield 3 wraps.
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 0 grams
BACON-EGG SALAD WRAPS
Find a new favorite with our Bacon-Egg Salad Wraps! You'll love the crunchy lettuce and red onions as well as the smoky bacon in these egg salad wraps.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix mayo, mustard and red pepper in medium bowl until blended. Stir in eggs and onions.
- Top tortillas with lettuce, egg salad and bacon. Fold in both sides of each tortilla, then roll up, starting at bottom.
Nutrition Facts : Calories 550, Fat 38 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 390 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g
IT'S A WRAP! EGG SALAD
Egg salad dotted with peas, scallions, red bell peppers. Spiced with a creamy chipotle dressing. layered into a wrap with thinly sliced tomatoes, pepperoni and greens. All rolled up and enjoyed by all on the run or packed up for a picnic in the park.
Provided by Rita1652
Categories < 30 Mins
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Place eggs in a pot covered with water. Bring to a boil cover and remove from heat. When cool remove shells and dice eggs. Place in a bowl with peas, scallions, red bell pepper, stir to combine.
- Mix chipotle, garlic, mayonnaise, and yogurt. Toss into salad to coat all.
- Place the 2 tortilla on a flat surface, top at end of tortilla with greens, tomatoes, pepperoni topping with egg salad.
- Roll up and slice on a angle. Serve immediately or wrap in plastic for a summer lunch on the beach or in the park.
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