Quick Egg Salad Burritos

1. 1

   Boil eggs (I boil mine for 15 mins, then immediately shock under cold water slightly cracking shell as water is running.

2. 2

   Allow water to run for about 5 mins over the cracked eggs to cool them down then peel eggs and place n mixing bowl.

3. 3

   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)

4. 4

   Combine chopped eggs, mayo, salt, pepper, and parsley flakes and mix until desired consistency reached.

5. 5

   U may add more mayo if u like it really creamy.

6. 6

   U can also add in chopped onions and/or chopped green onions for a bit of crunch.

7. 7

   U can also add a bit of cayenne or paprika for some heat.

8. 8

   Some ppl add sweet relish and mustard but I prefer mine simple.

9. 9

   Less is more in some instances but add wutev u like 2 make this dish uniquely urs!

10. 10

    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.

11. 11

    Then warm your tortilla n the microwave for about 15 secs to make it more pliable, fill with ur egg salad, wrap, and enjoy!

* Per serving · 4 servings · Values may vary.