Dill And Dijon Egg Salad Wraps Recipes

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DILL AND DIJON EGG-SALAD WRAPS



Dill and Dijon Egg-Salad Wraps image

Easy appetizers made in just 10 minutes! Enjoy these egg-salad wraps flavored with dill and Dijon mustard - a tangy flavorful snack!

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 10m

Yield 5

Number Of Ingredients 10

4 hard-cooked eggs, chopped
2 tablespoons finely chopped red or green bell pepper
2 tablespoons finely chopped green onions
3 tablespoons mayonnaise or salad dressing
1 tablespoon Dijon mustard
1 tablespoon chopped fresh or 1/4 teaspoon dried dill weed
5 teaspoons mayonnaise or salad dressing
5 flour tortillas (6 or 8 inches in diameter)
1/2 cup shredded lettuce
1/2 cup alfalfa sprouts

Steps:

  • Mix eggs, bell pepper, onions, 3 tablespoons mayonnaise, the mustard and dill weed.
  • Spread 1 teaspoon mayonnaise down center of each tortilla. Top with about 1/4 cup egg mixture, spreading to within 2 inches of bottom of tortilla. Top with lettuce and alfalfa sprouts.
  • Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

Nutrition Facts : Calories 285, Carbohydrate 25 g, Cholesterol 180 mg, Fiber 1 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 370 mg

EGG SALAD WITH DILL



Egg Salad with Dill image

Husbands and picky eaters will love this recipe. Fresh herbs are added to eggs with a touch of cream cheese and Grey Poupon® to give this egg salad a taste you'll love.

Provided by Sharon Thompson

Categories     Salad     Egg Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

6 hard-boiled eggs, peeled
3 tablespoons mayonnaise, or more as needed
1 ounce cream cheese, softened
1 tablespoon finely chopped fresh parsley
1 teaspoon finely chopped fresh chives
1 teaspoon finely chopped fresh dill
1 teaspoon Dijon mustard (such as Grey Poupon®)
1 teaspoon paprika
½ teaspoon salt

Steps:

  • Cut hard-boiled eggs in half, removing egg yolks from egg whites.
  • Combine egg yolks, mayonnaise, cream cheese, parsley, chives, dill, mustard, paprika, and salt in a food processor. Blend until creamy and mixed well together, adding more mayonnaise if consistency is too thick.
  • Coarsely chop egg whites and place in a medium bowl, add egg-herb mixture, and mix with a spoon.

Nutrition Facts : Calories 218.7 calories, Carbohydrate 2 g, Cholesterol 329.7 mg, Fat 18.7 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 5.3 g, Sodium 495.5 mg, Sugar 1 g

BACON DIJON EGG SALAD SANDWICH



Bacon Dijon Egg Salad Sandwich image

This recipe has been in our family for over 100 years.

Provided by AlwaysHungry

Categories     Salad     Egg Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 11

10 hard-cooked eggs, chopped
6 slices crispy cooked bacon, chopped
⅓ cup creamy salad dressing (such as Miracle Whip®), or more to taste
¼ cup chopped red onion
2 tablespoons Dijon mustard
1 tablespoon honey mustard
1 tablespoon chopped fresh chives
1 teaspoon lemon juice
½ teaspoon dill
½ teaspoon seasoned salt
6 Kaiser rolls, split

Steps:

  • Mix eggs, bacon, salad dressing, red onion, Dijon mustard, honey mustard, chives, lemon juice, dill, and seasoned salt in a bowl; spread onto Kaiser rolls to serve.

Nutrition Facts : Calories 428.9 calories, Carbohydrate 27 g, Cholesterol 376.9 mg, Fat 26.9 g, Fiber 1.1 g, Protein 17.9 g, SaturatedFat 7.6 g, Sodium 887.5 mg, Sugar 4.6 g

EGG SALAD AND GREENS WRAP



Egg Salad and Greens Wrap image

I make these delicious wraps with the whole-wheat lavash that I buy in Middle Eastern markets. Beet greens and Swiss chard are both good choices.

Provided by Martha Rose Shulman

Categories     lunch, main course

Time 20m

Yield 3 wraps.

Number Of Ingredients 11

4 large eggs, hard-boiled (see below)
1/2 cup finely chopped fresh herbs, like parsley, dill, tarragon, chervil, chives
1/2 cup finely chopped bulb fennel or celery
Salt and freshly ground pepper to taste
1 tablespoon white wine vinegar or sherry vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon Hellmann's or Best Foods mayonnaise
1 teaspoon Dijon mustard
1/4 cup plain low-fat yogurt
1 bunch beet greens or Swiss chard (about 3/4 pound), stemmed and washed thoroughly in 2 changes of water
3 whole-wheat lavash

Steps:

  • Cut the eggs in half and remove and discard two of the yolks if desired. Combine the chopped eggs, herbs, and fennel or celery in a large bowl and season to taste with salt and pepper.
  • Whisk together the vinegar, lemon juice, mayonnaise, mustard and yogurt. Season to taste with salt and pepper. Toss with the egg mixture. Set aside.
  • Bring a large pot of water to a boil, salt generously and add the greens. Blanch for 1 to 2 minutes and transfer to a bowl of cold water, drain and squeeze out excess water. Alternatively, steam the greens in a steamer basket over an inch of boiling water for 2 to 3 minutes, until tender. Remove from the heat, rinse and squeeze out excess water.
  • Lay a piece of lavash on your work surface horizontally (the long edge is closest to you). Measure about 2 inches in from the left edge and arrange 1/3 of the greens in a 1-inch wide line, leaving a 1 1/2-inch margin at the top and bottom. Spoon a third of the egg mixture over the greens. Fold the left edge of the lavash over the filling, then fold in the top and bottom edges. Grip the filling in the folded-over lavash and roll up tightly like a burrito, so that the filling is secure. Wrap in plastic and refrigerate until ready to take to work or to eat.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 0 grams

DILLY EGG SALAD



Dilly Egg Salad image

"I like to serve this sandwich filling on bread that has been spread with Dijon mustard topped with lettuce and cheese," writes Phyllis Jarvinen, Webster, North Carolina. "With a side of chips and a sliced apple, it's one of my favorite lunches."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

3 hard-boiled large eggs, chopped
1/4 cup 4% cottage cheese
1 celery rib, chopped
2 tablespoons dill pickle relish
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
Salt and pepper to taste
4 slices bread
Lettuce leaves

Steps:

  • In a bowl, combine the eggs, cottage cheese, celery, relish, mayonnaise, mustard, salt and pepper. Spread 2/3 cup on two slices of bread; top with lettuce and remaining bread.

Nutrition Facts :

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Top Asked Questions

How do you make egg salad with dill?
Crafting egg salad with dill gives this classic dish an herbal upgrade. Perfect for sandwiches or enjoying on its own. Combine mayo, mustard, vinegar, celery, onion, dill, and paprika in a bowl and mix to combine. Chop the hard boiled eggs into ½" pieces and add to the bowl. Gently stir to evenly coat with the dressing.
How do you make egg salad with mayonnaise and mustard?
To a bowl, add cooked and peeled eggs, mayonnaise, dill, cayenne pepper, salt, and black pepper. Mash eggs to desired consistency (I like to leave a little chunky). Stir in green onion. Spread the Dijon mustard over one side of two slices of bread and spread some mayonnaise over one side of the other two slices of bread.
What can I do with Dijon mayonnaise dressing?
Hard-boiled eggs with chives, dill, celery and onion in the creamiest Dijon mayonnaise dressing. Cook eggs and cool. Once cooled, peel and chop eggs (we like ours chunky) and place into a salad bowl.
How to make egg salad sandwich?
To make an egg salad sandwich – Cook eggs (obviously). Peel shell from eggs. Place eggs in a bowl. Add dill, cayenne, salt and pepper. Roughly mash. Stir in chopped green onion. Spread some mayo and Dijon mustard on slices of bread. Portion egg salad mixture onto bread. Enjoy!

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