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Today is September 25, 2022

Egg Salad Wraps

Main Dishes



4 hard-boiled eggs, chopped
2 Tbsp. chopped pickles (dill, sweet or bread-and-butter)
1 Tbsp. chopped fresh dill weed
2 Tbsp. finely chopped red onion
3 Tbsp. light mayonnaise
1/4 tsp. salt
4 (8-inch) flour tortillas
2 cups shredded lettuce
1 tomato, finely chopped
Alfalfa sprouts, optional


In a large bowl, combine eggs, pickles, dill weed, onion, mayonnaise and salt. Spread mixture evenly on each tortilla. Top with lettuce, tomato and sprouts. Fold in sides of each wrap and roll up from one end. Cut each wrap in half crosswise. Serve immediately. Makes 4 servings.


From “One Hundred Years of Good Cooking,” Unity Baptist Church, Leakesville

Submitted By

Debbie Stringer

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