It's snowing. "Utah Spring" is what my mom calls it. At the River Bottoms near my work the trees are tipped in green. So, since there were so many eggs in the fridge I made Egg Salad wraps. On the way I learned how to make the perfect hardboiled egg. Hopefully nobody was meaning to dye those eggs... luckily there are still some left.
Step 1. Mix up the egg salad dressing so the flavors can start melding. Put in the fridge to keep it cold.
My version of the Egg Salad Dressing:
1 C (scant) Light Mayonaise
2-3 T Mustard (to taste)
1-1 1/2 t Onion powder
1/2-1 t Dill Weed
1/2 t Kosher Salt
Pepper (fresh ground to taste)
Recipe Source: All Recipes: Egg Salad Sandwiches by Sara Slade
Step 2: Hard Boil 8-10 eggs - (Here's how to make "perfect" hard boiled eggs from Kalyn's Kitchen). Summary: Single layer of eggs, covered with 1 inch water. Bring to boil, turn off heat and cover. Time for 12 minutes. Drain. Add cold water and ice cubes. Time for 10 minutes.
Step 3: Peel, then chop the eggs.
Step 4. Combine the dressing and the eggs.
On a tortilla add fresh spinach then layer on spoonfuls of egg salad. Fold the tortilla.