Meatless Monday: Mediterranean-Inspired Egg Salad Wrap

I don’t know about you but I can always smell when Spring and Summer are here—maybe it’s from having grown up in sunny California where spring and summer is marked by the smell of sunscreen, fresh mornings that melt into hot afternoons, and picnics and pool parties every weekend. I remember growing up with my dad’s famous potato (and egg) salad—it was so delicious that our family was usually invited to every weekend grilling party or picnic on the condition that we brought some with us. For years I have been trying to reconstruct his potato salad, but to tell you the truth, there’s only so many potato and egg mixes a girl can eat. So when I tried egg salad for the first time in my life—yes, you read that right—I was not only reminded of my dad’s salad but I was so refreshed to have a new kind of creamy dish that used similar ingredients with a new twist.


Since then, I’ve kept experimenting with my recipe. I started off shunning mayonnaise and using only avocado as a base but I wanted more flavor. So I present to you a flavorful, smoky and tangy egg salad recipe that you will love all spring and summer long. Adding hummus to the usual mayonnaise and mustard mix brings more freshness while adding in paprika gives it an earthy, smokiness that you’ll find yourself constantly craving.

I would highly suggest adding in any and all ingredients you usually pair with your egg salad! I always reach for pickles or cornichons, dill, and sometimes even radishes! If you want some spice, substitute your pickles/cornichons with pickled jalapeños! Or if you want more fresh herbs throw in some cilantro! We even added some raw red cabbage for some crunch! Try your hand at twisting this recipe even more and make sure to let us know what you add in the comments below!


(serves 2)

  • 4 eggs

  • 1 tbsp mayonaise

  • 1 tsp dijon mustard

  • 1 tsp dill

  • 3 cornichons finely shopped

  • 1 tbsp finely chopped onions

  • 3 tbsp hummus

  • 1 tsp oregano

  • juice of half a lime

  • 2 tsp (or as much as you want) paprika

    • Pro tip: if you want more of a smoky taste substitute with 1 tsp smoked paprika

  • Cabbage — as much (or none at all) as you want!

  • 2 Tortillas


  1. Place eggs in a pot and cover with water and bring to a boil. Let boil for 8-10 minutes depending on how cooked you like your eggs.

  2. Chop your eggs into small cubes and add to a bowl with mayonnaise, hummus, mustard, herbs, lime juice, onions and cornichons/pickled ingredients. Mix everything together until you have a well combined mixture.

  3. Spoon your egg salad into a tortilla, top with cabbage and any other toppings, roll and slice in half. Serve immediately or pack away your egg salad into a container and let it chill in the fridge until ready to eat!

Have a favorite egg salad recipe? Let us know about it in the comments!

Meatless Monday: Post-Coachella Immunity Boosting berry Smoothie (with a surprise twist!)

Meatless Monday: Post-Coachella Immunity Boosting berry Smoothie (with a surprise twist!)

Need to kick start your immune system after a weekend at Coachella? Maybe you’re getting over one last winter cold and need that last push to get back to healthy. No matter what, this berry smoothie is filled with antioxidants and vitamins—plus there’s a surprise in there that will make this smoothie the best one you’ve ever had!