This past Easter we hard-boiled a ton of eggs. We wanted to make sure that everyone had enough to dye and I wasn't too worried about using the extra eggs because we were making potato salad right around that time and my kids like to eat them for breakfast or snacks.
My son always requests egg salad sandwiches whenever we have hard-boiled eggs and the reason why is because he wants to turn them into Egg Salad Open Face Sandwiches.
We did that one night for dinner, but still had quite a few eggs, so I figured we would need another recipe to use some of them up.
I found this recipe in a little flyer from Publix and I wanted to try this spin on egg salad. A few more vegetables, dijon mustard and whole wheat tortillas made this a nice twist on egg salad.
My family still prefers the egg salad faces, but I really enjoyed this version.
Egg-Vegetable Salad Wraps adapted from a Publix publication
6 hard-boiled eggs, chopped
1/2 cup chopped cucumber
1/2 cup chopped zucchini
1/2 cup shredded carrot
1/4 cup chopped radishes
1/4 cup fat free mayo
2 Tbls dijon mustard
1/4 tsp crushed dried basil
1/4 tsp salt
1/4 tsp paprika
1/4 tsp pepper
6 lettuce leaves
6 6-7 inch whole wheat tortillas
2 plum tomatoes, chopped
In a large bowl combine eggs, cucumber, zucchini, carrot, and radishes.
Add the mayo, dijon mustard, basil, salt, paprika, and pepper.
For each wrap, place a lettuce leaf on a tortilla. Divide chopped tomatoes evenly on top of the lettuce. Spoon about 1/2 cup of the egg mixture on top of the tomatoes. Roll up tortilla and secure with toothpick, if necessary.
Cut tortilla wraps in half and serve.