Egg Salad Roll Ups
- 2 cups cup hard-boiled eggs, shelled and finely chopped
- ½ cup red onion, chopped
- ¼ cup dill pickles, chopped
- ¼ cup celery, chopped
- ¼ cup red bell pepper, chopped
- ¼ cup green bell pepper, chopped
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh tarragon, chopped
- Salt and freshly ground black pepper, to taste
- 1 cup cheddar cheese, grated
- 6 to 8 pieces (10 inches each) tortilla wraps
- Combine together chopped eggs, red onion, pickles, celery, red and green bell peppers, mayonnaise, mustard, tarragon, salt and pepper. Chill until needed.
- Divide egg salad mixture and spread evenly on one side of each tortilla. Sprinkle with grated cheese. Roll up tightly and secure with toothpicks. Chill for at least 4 hours or until firm.
- Before serving, diagonally slice each roll into 8 pieces. Serve right away.
- You may also use white bread as rolls. Trim crusts and flatten with a rolling pin. Roll up tightly and follow the rest of the recipe instructions.
- Chopped ham or other cold cuts may also be added to the salad ingredients, if desired.
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