Egg Salad Ranch Wraps
with carrot sticks

Name: Egg Salad Ranch Wraps
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tsp Cilantro, finely chopped; 1 tsp Chives (opt), finely chopped; 2 Tbsp Mayonnaise; 1/4 cup Yogurt, plain or Greek; 1 tsp Vinegar, white wine; 1 tsp Lemon juice; 3 Tbsp Oil, cooking; 1/4 tsp Dill, dried; 1/4 tsp Garlic powder; 1/8 tsp Sugar; 4 Eggs; 8 oz Lettuce, romaine, finely chopped; 10 oz Cucumbers, diced; 4 oz Cheese, shredded cheddar; 4 Wraps, large (like burrito-sized tortillas); 8 oz Carrots, sliced into sticks

Active: 30 Total: 30

Original GF Paleo Vegetarian

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. This recipe was last featured in 2019.
Smarts: If you like your salads with extra dressing (or just want some more to serve with carrots for dipping on the side), this ranch dressing is a great one to double.

Proteins

Eggs

Cuisines

American

Ingredients

Metric

Servings:

Greek Yogurt Ranch Dressing:

Cilantro - 1 tsp , finely chopped
Chives (opt) - 1 tsp , finely chopped
Mayonnaise - 2 Tbsp
Yogurt, plain or Greek - 1/4 cup
Vinegar, white wine - 1 tsp
Lemon juice - 1 tsp
Oil, cooking - 3 Tbsp
Dill, dried - 1/4 tsp
Garlic powder - 1/4 tsp
Sugar - 1/8 tsp

Egg Salad Ranch Wraps:

Eggs - 4
Lettuce, romaine - 8 oz , finely chopped
Cucumbers - 10 oz , diced
Cheese, shredded cheddar - 4 oz
Wraps, large - 4 (like burrito-sized tortillas)

Carrot Sticks:

Carrots - 8 oz , sliced into sticks

Prep

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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Make

Peel and chop eggs.
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!

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Egg Salad Ranch Wraps with carrot sticks