Creamy Classic Egg Salad Wrap

1.Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat.

2.Once boiling, cover the saucepan, remove it from heat, and let it sit for 12 minutes.

3.After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes.

4.Peel the cooled eggs and chop them into small pieces.

5.In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, celery, red onion, dill, salt, and pepper. Mix until well combined and creamy.

6.Lay out the flour tortillas on a clean surface. Place a few lettuce leaves in the center of each tortilla.

7.Spoon a generous amount of the egg salad mixture onto the lettuce leaves on each tortilla.

8.Top the egg salad with sliced tomatoes for added freshness and flavor.

9.Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top to create a wrap.

10.Slice the wraps in half diagonally and serve immediately, or wrap them in foil for a quick meal on the go.