An Egg-cellent Breakfast
Mar 29, 2015 12:00AM
Pastels are inescapable, chocolates are everywhere, and dyed eggs line your refrigerator door—it must be Easter. Chocolate bunnies, of course, get gobbled up right away. But what do you do with those leftover pink and purple orbs? After all, you can only make so many chef salads and deviled eggs before you start to crave something else. I have the answer: an egg salad burrito—a spin off of the traditional breakfast burrito, substituting scrambled eggs with a tasty egg salad.
It’s super easy to make and for the kids to pitch in. After you chop up the vegetables, let the kids measure and mix the ingredients. (They can even mash up the eggs with their washed hands.) Once the egg salad is made, you can create an assembly line of other toppings that the kids can nestle into their burritos. Letting the little ones help will give them a sense of ownership of the meal—and nothing tastes better to kids than a dish that they’ve made themselves. Don’t be surprised if this new twist on the burrito becomes a popular addition to your morning menu as well as a way to make good use of the Easter Bunny’s delivery.
Egg Salad Burrito
- 6 eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1/3 cup celery, finely diced
- 2 scallions (white and pale green only), finely sliced
- 1 tablespoon parsley, finely minced
- Zest and juice from half a lemon
- Salt and pepper to taste
- Large tortillas
- Filling options: bacon, sausage, salsa, sautéed potatoes
- Combine the eggs, mayonnaise, celery, scallions, parsley, lemon zest and juice, and salt and pepper in a mixing bowl.
- Once you have the desired consistency, place a scoop of egg salad in the middle of a tortilla, and top with your choice of fillings, being careful not to add too much. (You don’t want your burrito to burst at the seams.)
- Wrap the tortilla around the fillings and—voila!—it’s ready to go.
Note: You can make the egg salad up to three days before you make the burrito. Just keep it refrigerated in a sealed container.