This egg salad wrap is so refreshing, with a little crunch from the potato chips, and I love adding my Marinated Red Onions, plus avocado and Chicago style giardiniera. I have a wonderful egg salad recipe in my cookbook on pg. 241, but here’s a mini recipe: 2 9-minute hard boiled eggs 2 tbsp mayo 2 tbsp chopped celery 2 tbsp chopped onions 1 tbsp chopped chives ⅛ teaspoon yellow mustard salt freshly ground pepper Link in bio to make my Marinated Red Onions. Do you love a wrap? | nocrumbsleft