Recipe: Delicious Quick Egg Salad Burritos

Quick Egg Salad Burritos. In large bowl, combine the mayonnaise, cilantro, lime juice, cayenne if desired, salt and pepper. Layer tortillas with tomato, tomatillo and egg salad mixture. Fold sides and ends over filling and roll up.

Have you ever had an egg salad without eggs that tastes like a real egg. This Vegan Egg Salad is quick & easy to make and the best Recipe ever! It's a delicious protein-rich tofu spread or filling for Breakfast Burritos, Sandwiches and Toast, making a perfect quick snack, lunch & meal prep idea. You can cook Quick Egg Salad Burritos using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Quick Egg Salad Burritos

1. Prepare 6 of eggs.
2. Prepare 1/2 cup of mayo- or enough to preferred consistency.
3. Prepare 1 of tortillas.
4. Prepare 1 of salt- to taste.
5. You need 1 of pepper- to taste.
6. You need 1 of parsley flakes-for a little color.
7. Prepare 1/2 cup of chopped onion/green onion (optional).

Whisk the eggs together with a little salt and pepper and a tiny splash of water. Either spray a nonstick pan with cooking spray, or put a dab of margarine in pan. Add the eggs to pan and gently scramble until light and fluffy. Heat tortilla over open flame of burner and few seconds per side until heated.

Quick Egg Salad Burritos step by step

1. 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).
2. Combine chopped eggs, mayo, salt, pepper, and parsley flakes and mix until desired consistency reached..
3. 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..
4. 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!.
5. 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!.

Make hard-boiled eggs the night before, mix in the egg salad ingredients, and you'll have breakfast (and lunch) waiting for you in the morning. With a quick sauté of red potatoes, bell peppers, and a sizzling piece of bacon, you'll have a protein-packed breakfast burrito ready for you in just a matter of minutes. In a large cast-iron or other heavy skillet, cook bacon until crisp; drain on paper towels. Place tortillas on a microwave-safe plate. Genius trick for making a super quick breakfast burrito, thanks to Cantina Lena in Seattle.