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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. —Sarah Inglis, Wappingers Falls, New York
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 servings

Ingredients

  • 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-boiled large eggs, chopped
  • 2 whole wheat tortillas (8 inches)
  • 1 medium tomato, thinly sliced
  • 1 medium tomatillo, husks removed, rinsed and thinly sliced

Directions

  • 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.
Nutrition Facts
1 each: 341 calories, 16g fat (4g saturated fat), 427mg cholesterol, 505mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 17g protein.

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Reviews

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Average Rating:
  • richargr
    Apr 17, 2012

    No comment left

  • sadiew
    Apr 11, 2012

    This was a wonderful egg salad. i was out of cayenne pepper, and can only imagine how much better that would have made this. Loved the lime and cilantro.

  • justmbeth
    Apr 11, 2012

    Very good. The lime juice gave the egg salad a tart flavor that was unexpectedly good. Definitely make again when looking for something other than traditional egg salad.

  • seekere
    Apr 9, 2012

    Good if you like eggs

  • MEMOMCH
    Apr 9, 2012

    I can taste this in my mind!!!!!!! WoW, just know this will be sooooo good!!