Devilled egg mayo wrap
No longer a thing of the past, devilled eggs are back in vogue and given a fun twist in this wrap. Homemade mayo is spiced up with English mustard and cayenne pepper, then folded through boiled eggs. If you don't have time to make your own tortilla wraps, shop-bought are a great alternative.
Ingredients
Metric
Imperial
For the flour tortillas
- 600g of plain flour
- 1/2 tsp fine sea salt
- 1/2 tsp baking powder
- 100g of unsalted butter, melted
- warm water, 320-360ml
For the devilled egg mayo
- 6 medium eggs
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- 100ml of neutral oil, e.g. sunflower or rapeseed
- 1 tsp lemon juice
- 1/2 tsp smoked paprika
- 1 tsp English mustard
- 1 pinch of cayenne pepper, optional
- salt and pepper to taste
For the mustard seed slaw
- 1/4 white cabbage, finely shredded
- 1 small carrot, julienned
- 1/2 small red onion, very finely sliced
- 1 tbsp of white wine vinegar
- salt to taste
- 1 tsp yellow mustard seeds
- 1 tsp brown mustard seeds
- 1 tbsp of neutral oil
For finishing
- 75g of watercress, larger stems picked away
Method
Make the tortilla dough first. Mix flour, salt and baking powder in a large bowl. Stir in the melted butter and warm water gradually to form a soft dough
- 600g of plain flour
- 1/2 tsp fine sea salt
- 1/2 tsp baking powder
- 100g of unsalted butter, melted
- warm water, 320-360ml
Knead for 5–6 minutes until smooth. Cover and rest for 20 minutes
Prepare the devilled egg mayo. Boil the 6 eggs for 9 minutes, then plunge into iced water. Peel and separate yolks from whites
Mash the yolks in a bowl and dice the whites finely
To make the mayo base, in a separate bowl or blender, whisk together raw egg yolk, mustard and vinegar
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
Slowly drizzle in the oil, drop by drop at first, then increasing to a steady stream, while whisking or blending constantly to emulsify
- 100ml of neutral oil, e.g. sunflower or rapeseed
Once thick, stir in lemon juice, smoked paprika, English mustard and cayenne. Fold in mashed yolks and chopped egg whites. Season to taste
- 1 tsp lemon juice
- 1/2 tsp smoked paprika
- 1 tsp English mustard
- 1 pinch of cayenne pepper, optional
- salt and pepper to taste
Make the mustard seed slaw. Toss cabbage, carrot and red onion with vinegar and a pinch of salt. Set aside for 10 minutes to lightly pickle
- 1/4 white cabbage, finely shredded
- 1 small carrot, julienned
- 1/2 small red onion, very finely sliced
- 1 tbsp of white wine vinegar
- salt to taste
Meanwhile, toast mustard seeds in a dry pan until they begin to pop. Add oil and heat for a few seconds
- 1 tsp yellow mustard seeds
- 1 tsp brown mustard seeds
- 1 tbsp of neutral oil
Pour the hot mustard seed oil over the slaw. Toss well and drain off any excess liquid with a sieve
Cook the tortillas. Divide dough into four balls. Roll each one out thinly into 22 cm rounds
Heat a dry pan or griddle over medium-high heat. Cook each tortilla for 30-60 seconds per side, until lightly browned and puffed in places. Keep warm wrapped in a clean cloth
Lay a warm tortilla flat and spoon a generous amount of devilled egg mayo down the centre
Top with a handful of the mustard seed slaw and a tangle of fresh watercress
- 75g of watercress, larger stems picked away
Fold in the left and right sides over the filling. With thumbs under the bottom edge, pull it over the filling tightly. Roll forward firmly to form a sealed, burrito-style wrap
Wrap in paper and foil. Cut a square of greaseproof paper slightly larger than the tortilla. Place the wrap seam-side down in the centre. Fold in the sides of the paper, then roll it up snugly like a Christmas cracker
Do the same with a sheet of foil over the paper, folding in the edges and rolling firmly to seal. This keeps it warm, portable, and beautifully neat- perfect for service or picnics
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