With Easter just around the corner, there are likely to be plenty of hardboiled eggs around the house just waiting to be used in these yummy spicy egg salad wraps. Reduce or leave out the sriracha for those with an aversion to spicy (or add more if you can’t get enough spicy like us!)
A quick note on those eggs – avoid artificial dyes with these amazing tips on how to dye eggs naturally from our friend Mommypotamus. She’s already done the research on all those Pinterest tips you’ve read and wondered if they really work.
Spicy Egg Salad Wraps
- 15m
- 20m
- 35m
Ingredients
- 12 eggs
- 3 tsp. Dijon mustard
- 5 tbsp. mayonnaise
- 1 red bell pepper
- 3 tbsp. sriracha sauce, more or less to taste
- coarse sea salt, to taste
- fresh ground black pepper, to taste
- 1 head iceberg lettuce
Instructions
- Hard boil, cool, and peel eggs.
- In a mixing bowl mash the peeled hardboiled eggs with a potato masher or a fork.
- Mix in mustard and mayo until well combined.
- Dice bell pepper and fold into egg mixture.
- Add sriracha, salt and pepper to taste. If it’s too hot, add more mayo to help cut the heat.
- Remove whole leaves from iceberg lettuce head. Place a few spoonfuls of egg salad into a leaf, fold and enjoy.
Nutrition
- 286
- 18g
- 7g
- 2g
- 18g
- 5g
- 497mg
- 4g
- 830mg
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