Dill And Dijon Egg Salad Wraps Food
EGG SALAD WITH DILL
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
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
DILL AND DIJON EGG-SALAD WRAPS
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
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
DILLED EGG SALAD
My favorite egg salad. Lovely served on hot buttered toast with lettuce leaves, or as an appie on wheat crackers. Prep time does not include chill time. From "The Green House" fine herbs grower in Encinitas, CA.
Provided by BecR2400
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Blend first four ingredients together. Mix in diced hard boiled eggs.
- Refrigerate for several hours to allow the flavors to blend.
- Serve on hot buttered toast with butter lettuce, or as a spread on wheat crackers.
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