Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, quick egg salad burritos. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Quick Egg Salad Burritos is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Quick Egg Salad Burritos is something that I’ve loved my entire life.
Layer tortillas with tomato, tomatillo and egg salad mixture. Fold sides and ends over filling and roll up. Combine chopped eggs, mayo, salt, pepper, and parsley flakes and mix until desired consistency reached. U may add more mayo if u like it really creamy.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook quick egg salad burritos using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Quick Egg Salad Burritos:
- Get 6 eggs
- Make ready 1⁄2 cup mayo- or enough to preferred consistency
- Make ready 1 tortillas
- Make ready 1 salt- to taste
- Take 1 pepper- to taste
- Prepare 1 parsley flakes-for a little color
- Get 1⁄2 cup chopped onion/green onion (optional)
Get one of our Egg salad burritos recipe and prepare delicious and healthy treat for your family or friends. Drain tofu, then wrap in paper towels and squeeze gently to remove excess liquid. Crumble squeezed tofu with your hands into a large bowl. Add all the remaining ingredients for the vegan egg salad and stir to combine.
Steps to make Quick Egg Salad Burritos:
- Boil eggs (I boil mine for 15 mins, then immediately shock under cold water slightly cracking shell as water is running. Allow water to run for about 5 mins over the cracked eggs to cool them down then peel eggs and place n mixing bowl. The eggs peel perfectly every time using this method because u r allowing the cool water to separate the firm egg from the inner membrane)
- Combine chopped eggs, mayo, salt, pepper, and parsley flakes and mix until desired consistency reached.
- U may add more mayo if u like it really creamy. U can also add in chopped onions and/or chopped green onions for a bit of crunch.
- U can also add a bit of cayenne or paprika for some heat. Some ppl add sweet relish and mustard but I prefer mine simple. Less is more in some instances but add wutev u like 2 make this dish uniquely urs!
- If u like it really chilled u can place mixture n fridge for an hour- this is not required however if u cool ur eggs under the cold water and make sure ur mayo has been chilled n the fridge prior 2 use. Then warm your tortilla n the microwave for about 15 secs to make it more pliable, fill with ur egg salad, wrap, and enjoy!
Crumble squeezed tofu with your hands into a large bowl. Add all the remaining ingredients for the vegan egg salad and stir to combine. Taste and adjust seasonings or add more mayo, as needed. In a large cast-iron or other heavy skillet, cook bacon until crisp; drain on paper towels. Tomatillos and limes were widely used, and they add a tangy punch to this egg salad. —Sarah Inglis, Wappingers Falls, New York Whisk the eggs together with a little salt and pepper and a tiny splash of water.
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