Egg Salad Wraps (Recipe)

Makes 2 Wraps — Total time: 20 mins. — Vegetarian

Ingredients:

• 2 Burrito-size flour tortillas
• 3 Eggs
• 4 Deli slices provolone or pepper jack cheese
• 2 Large leaves iceberg lettuce
• 1 Tbsp diced red or yellow onion
• 1 Tbsp each: red and green bell peppers, diced
• 2 Tbsp pickle or jalapeño relish
• 2 Tbsp mayonnaise
• 1 tsp yellow mustard
• 1 tsp dijon mustard
• 1/4 tsp fresh-ground black pepper
• A pinch of Kosher salt
• A dash of paprika
• Ice for an ice bath

Utensils Required:

• Small or medium saucepot with lid
• Medium mixing bowl
• Small mixing bowl
• Chef’s knife
• Cutting board
• Fork

Overview:

Hard-boil eggs. Peel, mash, and combine with wet ingredients. Incorporate spices and diced vegetables. Layer egg mixture with cheese and lettuce onto tortillas and enclose.

Step-by-Step Instructions:

1. Place eggs in saucepot and cover with about 1 inch of cold water. Place over high heat and bring to a boil.
2. Boil for 1 minute, then cover and remove from heat. Let eggs cook for 11 minutes.
3. While eggs cook, dice onion and bell peppers, and wash lettuce. Add mayonnaise, relish, yellow mustard and dijon to a small mixing bowl.
4. Just before eggs are finished cooking, make an ice bath in a medium mixing bowl with ice and cold water. When eggs finish cooking, immediately place them in the ice bath and let them rest until only slightly warm to the touch.
5. Peel and slice eggs, and add to bowl with mayo, relish, and mustards. Mash with a fork until well-incorporated.
6. Stir in salt, black pepper, paprika, onion, and bell peppers.
7. Layer 2 slices of cheese onto each tortilla, and divide the egg salad evenly between them. Add lettuce, shredded if desired.
8. Fold up the bottom edge of each tortilla, then roll into a wrap. Enjoy!

Cook’s Notes:

• I like to use a medium saucepot and boil 6-8 eggs at a time. The spare eggs I will save and use in another dish, such as deviled eggs, or as a topping for a salad.
• The dijon mustard and paprika are technically optional, but give a depth to the flavor profile that shouldn’t be dismissed.
• Grinding your own black pepper should be commonplace in every household — the boldness and fragrance makes it seem like an entirely different spice from the sad, speckled grey powder found in a pepper-shaker.
• The ice bath is a crucial step in egg-boiling, as it instantly halts the cooking process, preventing gross grey yolks with a chalky texture. Additionally, touching hot eggshell can be rather painful, so the rapid cooling makes them much easier to handle.
• When transferring the eggs to the icebath, I like to hold the pot-lid at an angle and use it to prevent the eggs falling into the sink as I swiftly drain out the hot cooking water. Then the eggs can be carefully slid into the ice bath from the pot — or dumped there unceremoniously if you’re not keeping any for later. Who cares if the shells get cracked, you’re going to peel them in a few minutes anyway.
• The ice bath is also the perfect place to deposit the eggshells for now. I like to dip the peeled egg in the water to get off any remnants sticking to the surface. Important! Do not put eggshells down the garbage disposal! This damages the blades and mechanism, and will cost you a lot of money!
• 1 wrap is 1 serving. The other can be kept in the refrigerator for 6 days, wrapped in plastic wrap. Wrap the wrap in wrap.