Egg salad is a classic, historical sandwich spread.
The first known printed recipe for egg salad came in 1896 inside a Boston School of Cooking book, also known as a Fannie Farmer (the author) book.
Egg salad can be served at tea time or other afternoon gatherings. It’s the perfect meatless sandwich for a light lunch or picnic.
It’s also very easy to make. If you can boil an egg, you can make egg salad.
I’ve made egg salad so much I no longer measure things. It’s the same basic set of ingredients that I combine until it looks right. I’ve tried to measure things out for this recipe, but it really is up to you. If you like your egg salad drier, use less mayo. More sweet, add more sweet relish.
Egg Salad Spinach Wraps
Creamy egg salad with fresh spinach for a healthier sandwich option.
- In a large bowl, stir together hard-boiled eggs, mayonnaise, dill, mustard, paprika, sweet relish and hot suace, lightly mashing the eggs as you stir. Stir together until creamy, adding more maup of desired.
- Take out a tortilla and lay it on a flat surface. Add a few leaves of spinach in the middle. Scoop two spoonfuls of egg salad on top of spinach.
- Fold ends of tortilla in and then roll up tightly. Cut in half then serve.