Kicked Up Egg Salad Recipes

Steps:

• Place eggs 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 15minutes. Drain hot water, and run eggs under cold water to chill. Crack shells by rolling on the counter, and peel.
• Place eggs in the container of a food processor, and briefly pulse to chop. Transfer the eggs to a medium bowl, and stir in the mayonnaise, sour cream, Chinese mustard, celery, olives, and relish. Season with paprika, red pepper flakes, salt and pepper. Taste, and adjust seasoning to your liking.

Steps:

• 1. Cook eggs covered in simmering water for 10-12 minutes, remove from heat for 5 minutes, then place eggs in cold water for 10 minutes before peeling. Remove shells and mash eggs with a fork in a mixing bowl.
• 2. Stir in mayonnaise, mustard, finely chopped vegetables, and jalapeño bacon bits. Season with cracked pepper as desired. Refrigerate if not eating immediately.

Steps:

• Mix all ingredients together except lettuce and tortillas.
• Divide salad into fourths.
• Make four wraps. Each wrap gets 1 cup of romaine lettuce.