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Egg Salad Burritos Recipe

Egg Salad Burritos Recipe

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. —Sarah Inglis, Wappingers Falls, New York
TOTAL TIME: Prep/Total Time: 15 min. YIELD:2 servings


  • 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


  • 1. In large bowl, combine the mayonnaise, cilantro, lime juice, cayenne if desired, salt and pepper. Stir in eggs.
  • 2. 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.