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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


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


  • 1. In a small bowl, combine the eggs, mayonnaise, cilantro, lime juice, cayenne if desired, salt and pepper. Layer tortillas with tomato, tomatillo and egg salad mixture. Fold sides and ends over filling and roll up. Yield: 2 servings.

Nutritional Facts

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

Reviews for Egg Salad Burritos

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Reviewed 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."

Reviewed 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."

Reviewed Apr. 9, 2012

"Good if you like eggs"

Reviewed Apr. 9, 2012

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

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