Quick Egg Salad Burritos

• 6 eggs
• 1/2 cup mayo- or enough to preferred consistency
• 1 tortillas
• 1 salt- to taste
• 1 pepper- to taste
• 1 parsley flakes-for a little color
• 1/2 cup chopped onion/green onion (optional)

1. Boil eggs (I boil mine for 15 mins, then immediately shock under cold water slightly cracking shell as water is running.
2. Allow water to run for about 5 mins over the cracked eggs to cool them down then peel eggs and place n mixing bowl.
3. The eggs peel perfectly every time using this method because u r allowing the cool water to separate the firm egg from the inner membrane)
4. Combine chopped eggs, mayo, salt, pepper, and parsley flakes and mix until desired consistency reached.
5. U may add more mayo if u like it really creamy.
6. U can also add in chopped onions and/or chopped green onions for a bit of crunch.
7. U can also add a bit of cayenne or paprika for some heat.
8. Some ppl add sweet relish and mustard but I prefer mine simple.
9. Less is more in some instances but add wutev u like 2 make this dish uniquely urs!
10. If u like it really chilled u can place mixture n fridge for an hour- this is not required however if u cool ur eggs under the cold water and make sure ur mayo has been chilled n the fridge prior 2 use.
11. Then warm your tortilla n the microwave for about 15 secs to make it more pliable, fill with ur egg salad, wrap, and enjoy!

eggs, enough, tortillas, pepper, parsley, onion

Taken from cookpad.com/us/recipes/337027-quick-egg-salad-burritos (may not work)