Chef Anupam Banerjee's egg salad wrapped in tortilla, served at the Mandarin Oriental. (Anupam Banerjee)

The reader naturally asked us to track down the recipe so she could re-create the experience at home — minus the views of the Tidal Basin and Jefferson Memorial, presumably. (Incidentally, if you want to experience the Mandarin’s tea service, it’s available in the Empress Lounge from 2:30 to 4:30 p.m. Thursdays through Sundays; the charge is $35 per person.)

Anupam Banerjee, head chef at the Mandarin, graciously (and quickly) provided the recipe at our request. He even scaled it down, which means you won’t have to invite the entire office over for tea just to enjoy the egg salad again.

The recipe is after the jump.

Just to state the obvious, given that Banerjee just sent us the recipe today, we in the Food section have not tested it. At least not yet.

Egg Salad Wrapped in Tortilla

2 servings

From Anupam Banerjee, head chef at the Mandarin Oriental in Washington.

4 large eggs, hard-cooked and grated (see NOTE)

1 teaspoon garlic powder

1 1/2 tablespoons mayonnaise

1 1/2 teaspoons chopped parsley


Freshly ground black pepper

One 12-inch sun-dried tomato (flour) tortilla

Combine the grated hard-cooked eggs (see NOTE), garlic powder, mayonnaise and parsley in a medium bowl and mix well. Season with salt and pepper to taste.

Lay the tortilla on a work surface. Spread the egg mixture evenly across the surface, then roll it tight. Cut crosswise into bite-size portions (showing spirals) and serve.

NOTE: To hard-cook eggs, place them in a large saucepan and add enough cold water to cover them by an inch or two. Place over medium-high heat and bring to a boil, then remove from the heat. Cover and let sit for no more than 15 minutes. Drain, then cover with cold water until the eggs are cool enough to peel. Peel and grate the eggs.