Devilled Egg Mayo Wrap

This quick and easy devilled egg mayo wrap combines creamy egg filling with tangy Dijon mustard and subtle curry spices, wrapped in fresh tortillas and crisp lettuce for a satisfying meal.

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Prep Time 10

Cook Time 10

Total Time 20

Servings 4 servings

Calories 320 kcal

Ingredients

Main ingredients

4 large eggs
2 tablespoons mayonnaise creamy devilled mayo base
1 teaspoon Dijon mustard gives a nice tangy kick
0.5 teaspoon curry powder adds warmth and subtle spice
to taste salt
to taste pepper
4 large tortilla wraps big enough to roll
as needed fresh lettuce leaves for crunch and greenery
as needed chopped chives sprinkle on top for fresh oniony zing and color

Instructions

Place your eggs in the cooker’s inner pot and cover them with cold water, enough to cover by at least an inch.
Lock the lid down with the sealing ring in place. Set cooker to high pressure for 5 minutes.
Let the steam naturally release for at least 10 minutes after cooking.
Open cooker, carefully remove eggs and plunge into cold water to cool quickly.
Peel cooled eggs and mash them in a bowl with a fork.
Stir mayo, Dijon mustard, curry powder, salt, and pepper into the mashed eggs until well combined.
Lay tortillas flat and place lettuce leaves in the center.
Spoon devilled egg mayo mixture evenly over lettuce and sprinkle chopped chives on top.
Roll wraps tightly, cut in half, and serve.

Notes

Store leftover devilled egg mix in an airtight container in the fridge for up to 2 days. Wrap prepared tortilla wraps in cling film or foil and keep refrigerated, best eaten same day or next.