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Tuna Egg Salad Roll Ups

Tuna Egg Salad Roll Ups uses the best tuna and egg salad recipes in a sandwich or wrap, blended or not, this snack or meal won't disappoint!
Course Appetizer, brunch, lunch
Cuisine American
Keyword appetizer, easy lunch, easy recipe, egg salad, pinwheel, roll up, snack, tortilla, tuna salad, wrap


  • 4 large (10 - 12 inch) tortillas
  • baby romaine lettuce or baby spinach

Egg Salad

  • 10 large eggs
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 rib celery, diced
  • 2 stalks green onions, thinly sliced
  • 3-5 dashes hot sauce, more or less to taste

Tuna Salad

  • 3 cans (5 oz) tuna, packed in water
  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon garlic, minced
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 2 stalks green onions, thinly sliced
  • ¼ cup chopped sweet pickles, dill or pickle relish
  • 1 rib celery, diced


Egg Salad

  • First we are going to make the egg salad.  Grab a pot that will hold all of your eggs.  Place them inside and cover them with water, about an inch above the eggs. 
  • Turn the stove element up to high and bring the eggs to a boil.  When they start to really boil, place the lid on top, remove them from the heat and let them sit for between 8 and 9 minutes.  
  • After the 8 or 9 minutes pour out the hot water into your sink.  Start to shake the eggs back and forth to crack the shells.  
  • Next I place the pot under the cold water in the sink and let the coldest water run for about 5 minutes, int the pot of cracked eggs.  My friend Marcel who taught me this technique said you could also throw ice cubes in the bowl with the cold water rather than just let the cold water run. Both methods work beautifully. Every time.  
  • Next you remove the eggs from the sink and dump the water.  Peel all of the shells off and set the eggs aside into a bowl, large enough to hold them all.  This will be the bowl you make your egg salad in.  
  • Use a potato masher or fork to break up the eggs.  
  • Once your eggs are in pieces add the mayonnaise, hot sauce, mustard, salt, and pepper. Stir until totally incorporated.  Carefully add in celery and green onion.  Now take a moment to taste your mixture to see if it needs any more salt or pepper or even hot sauce. Set aside.  I usually throw a plate on top of the bowl  and put it in the refrigerator until I am ready for it.  

Tuna Salad

  • Open your cans of tuna and drain all of the liquid out down the sink.  Get as much moisture out as possible. 
  • Using a fork, scrape out the contents of each can of tuna into a bowl. Add mayonnaise, garlic, lemon juice, salt and pepper. Combine until ell blended.  Break up tuna pieces as best you can.  Carefully add green onions, celery and relish or pickles. 
  • Remember to taste your mixture to see if it needs any more salt or pepper or anything else. Set aside.  

Making the Roll Up

  • At your workstation, place prepared tuna, egg salad, tortillas and baby spinach or lettuce.
  • Now prepare your work surface.  Place the tortillas right in front of you.  Have your tuna on one side and press it down. Leave an empty edge around the tortilla, about a ½ inch. 
  • Place the egg salad on the other and smooth it down as well.
  • Make sure your lettuce or spinach is in front of you.  
  • Turn tortilla slightly so when you roll it and cut it each piece will look different.
  • Place spinach or lettuce all over the top of both of your mixtures so they are totally covered. 
  • Now you are going to roll each of your tortillas up snugly. You do not want to roll the tortilla up so tight that the mixture squeezes out the sides of the wrap. Do your best. The first one is always the most difficult!
  • Wrap each in parchment paper and refrigerate until ready to serve, at least an hour.
  • Cut into 1 inch pieces and place on a serving platter or eat the wrap whole! It is up to you! Enjoy!