Step 1: Prepare the Eggs
If your eggs aren’t already boiled, place them in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover with a lid, and let stand for 10-12 minutes. Transfer eggs to an ice bath to stop the cooking process, then peel and pat dry.

Step 2: Chop and Mash
Place the peeled eggs in a large mixing bowl. Using a fork or potato masher, roughly chop and mash the eggs to your desired consistency. Some people prefer chunky egg salad with visible pieces, while others like it smooth and creamy – go with your preference!

Step 3: Mix the Egg Salad
Add the mayonnaise, Dijon mustard, diced celery, sliced green onions, salt, and pepper to the bowl with the eggs. If using dill or paprika, add them now. Stir everything together until well combined and creamy. Taste and adjust seasonings as needed – you might want more salt, pepper, or mayo depending on your preferences.

Step 4: Prepare the Tortillas
Lay each tortilla flat on a clean work surface or large plate. If your tortillas are cold from the refrigerator, warm them slightly in the microwave for 10-15 seconds to make them more pliable and easier to roll without cracking.

Step 5: Assemble the Wraps
Place one large lettuce leaf in the center of each tortilla, leaving about 2 inches of space on the sides and bottom. Spoon about ¾ cup of the egg salad mixture onto the lettuce, spreading it into a horizontal line across the center of the tortilla.

Step 6: Roll and Wrap
Fold the bottom edge of the tortilla up and over the filling, then fold in both sides. Continue rolling tightly from bottom to top, keeping the sides tucked in as you go. The lettuce layer helps prevent the tortilla from getting soggy.

Step 7: Slice and Serve
Using a sharp knife, cut each wrap in half diagonally. Serve immediately, or wrap tightly in plastic wrap or aluminum foil for later. These wraps are perfect for lunchboxes, picnics, or make-ahead meals.