This is not "egg salad" in the way you might be thinking, but a crisp salad tossed with hard-boiled eggs, cucumbers, and homemade ranch dressing rolled into wraps. It's the epitome of a quick weeknight meal that can be entirely prepped ahead and then assembled super fast. Smarts: Be sure to season the salad mixture with salt and pepper before folding it into the wraps - the right amount of seasoning will give these the most flavor.
Boil eggs - Cover eggs with cold water in a small sauce pan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)
Carrots - Slice carrots into sticks for dipping. (Can be done up to 5 days ahead)
Make ranch dressing - Finely chop cilantro and chives. Whisk together mayonnaise and yogurt. Add vinegar, lemon juice, and oil one at a time while whisking. Stir cilantro, chives, dill, garlic powder, and sugar into dressing. Season with some salt and pepper. (Can be done up to 5 days ahead)
Lettuce / Cucumbers - Prep as directed. Store separately. (Can be done 1 day ahead)
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In a large mixing bowl, toss together eggs, lettuce, cucumbers, and cheese. Add half the ranch dressing (reserve other half) and toss until well combined. (Note: If made ahead, the dressing may have thickened. You can thin it out with a tiny splash of water if it is too thick to easily toss with the salad.) Season salad with some salt and pepper.
Divide salad between wraps. Fold / roll wraps to tightly enclose filling.
Serve wraps with carrot sticks and remaining ranch dressing for dipping. Enjoy!