Ingredients:

  • 8 large hard-boiled eggs, peeled
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 2 stalks celery, finely diced
  • 2 tbsp fresh chives, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 large 10-inch flour tortillas
  • 4 oz cream cheese, softened
  • 1 cup fresh baby spinach leaves

Instructions:

  1. Place the peeled hard-boiled eggs in a bowl and use a potato masher to crush them into small pieces, leaving a few larger chunks for texture.
  2. Fold in the mayonnaise, Dijon mustard, smoked paprika, diced celery, and chives.
  3. Season with salt and pepper and stir until the mixture is velvety and well-combined.
  4. Lay one flour tortilla flat and spread a thin, even layer of softened cream cheese across the surface, leaving a 1/2 inch border at the edges.
  5. Lay baby spinach leaves flat over the cream cheese layer.
  6. Spoon about 3/4 cup of egg salad onto the center of the tortilla, spreading it evenly while keeping edges clear.
  7. Tightly roll the tortilla into a log, applying firm pressure to eliminate air gaps.
  8. Wrap each log tightly in plastic wrap, twisting the ends to compress the roll.
  9. Refrigerate the logs for at least 1 hour to firm up the fats.
  10. Unwrap the logs, trim off the uneven ends with a serrated knife, and slice into 1/2 inch rounds.