Spicy Egg Salad Wrap

For the Spicy Egg Salad:

6 large hard-boiled eggs, 4 tablespoons mayonnaise, 2 tablespoons sriracha or another hot sauce, ¼ small red onion, ¼ teaspoon black pepper, 1 small pinch salt

For the Wraps:

4 medium flour tortillas

1. Prepare the Eggs

Peel the hard-boiled eggs and place them in a bowl.

2. Separate the Yolks and Whites

Cut the eggs in half. Carefully remove the yolks and transfer them to a mixing bowl. Set the egg whites aside.

3. Mash the Egg Yolks

Mash the egg yolks thoroughly with a fork until they have a fine, crumbly texture.

4. Add the Hot Sauce

Add half of the sriracha to the mashed egg yolks.

5. Add the Mayonnaise

Add half of the mayonnaise and mix until the egg yolks form a smooth, creamy base.

6. Chop the Egg Whites

Finely chop the reserved egg whites into small, even pieces.

7. Combine the Eggs

Add the chopped egg whites to the creamy egg yolk mixture.

8. Add the Remaining Sauces

Add the remaining mayonnaise and sriracha. Mix thoroughly until the chopped egg whites are evenly coated.

9. Add the Red Onion

Finely chop the red onion and add it to the egg salad. Season with black pepper and a small pinch of salt, then mix until evenly combined.

10. Fill the Tortillas

Place a tortilla on a clean work surface. Spoon a generous portion of the spicy egg salad into the center.

11. Fold the Wraps

Fold the sides of the tortilla inward, then roll it tightly around the filling. Repeat with the remaining tortillas and egg salad.

12. Slice and Serve

Cut each wrap in half and serve immediately. Alternatively, refrigerate the egg salad before assembling the wraps if you prefer a chilled filling.