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Egg Salad Burritos

 Egg Salad Burritos
"I visited Mexico last year and was inspired by the fresh flavor of the food. Tomatillos and limes were widely used, and they add a tangy punch to this egg salad," relates Sarah Inglis from Wappingers Falls, New York.
2 ServingsPrep/Total Time: 15 min.


  • 1/4 cup mayonnaise
  • 2 teaspoons minced fresh cilantro
  • 1 tablespoon lime juice
  • 1/4 teaspoon cayenne pepper, optional
  • 1/8 teaspoon salt
  • Dash pepper
  • 4 hard-cooked eggs, chopped
  • 2 whole wheat tortillas (8 inches)
  • 1 medium tomato, thinly sliced
  • 1 medium tomatillo, husks removed, rinsed and thinly sliced


  • In large bowl, combine the mayonnaise, cilantro, lime juice, cayenne
  • if desired, salt and pepper. Stir in eggs.
  • Layer tortillas with tomato, tomatillo and egg salad mixture. Fold
  • sides and ends over filling and roll up. Yield: 2 servings.
Nutritional Facts: 1 serving (prepared with reduced-fat mayonnaise) equals 341 calories, 16 g fat (4 g saturated fat), 427 mg cholesterol, 505 mg sodium, 28 g carbohydrate, 3 g fiber, 17 g protein.