Go Back
- 4 large eggs, hard-boiled and chopped - 1 ripe avocado, peeled and mashed - 2 tablespoons plain Greek yogurt The main ingredients create a creamy and rich base for the egg salad. Hard-boiled eggs provide protein and texture. The ripe avocado adds healthy fats and a smooth feel. Greek yogurt offers creaminess and a slight tang. Together, they make a tasty mix that fills the lettuce wraps perfectly. - 1 tablespoon Dijon mustard - 1 tablespoon lemon juice - 2 green onions, finely chopped These seasonings bring extra flavor to the dish. Dijon mustard gives a mild kick that contrasts with the smooth avocado. Lemon juice brightens the salad, adding freshness. Green onions add crunch and a pop of color. Each ingredient enhances the overall taste while keeping it light and healthy. - 8 large butter lettuce leaves (or romaine for crunch) - Fresh dill or parsley for garnish (optional) The choice of lettuce matters. Butter lettuce is soft and easy to wrap. It holds the filling well and tastes sweet. If you prefer a crunch, try romaine. Fresh dill or parsley adds a nice touch of color and flavor to the wraps. It’s a simple way to make your dish look even better. For the full recipe, check out the complete instructions. To start, you need to hard-boil the eggs. Place the eggs in a saucepan and cover them with water. Bring the water to a boil. Once boiling, cover the pan and remove it from the heat. Let the eggs sit for 12 minutes. After that, drain the hot water and cool the eggs in cold water. Once cool, peel the eggs and chop them into small pieces. Next, grab a mixing bowl. In this bowl, combine the mashed avocado with Greek yogurt. Then add Dijon mustard and lemon juice. Toss in the chopped green onions. Mix everything until it's smooth and well combined. Gently fold in the chopped hard-boiled eggs. Be careful not to break them too much. Season the mixture with salt and pepper to taste. Now it's time to build your wraps. Take a butter lettuce leaf and spoon a generous amount of the avocado egg salad onto the center. If you want, garnish with fresh dill or parsley for extra flavor. Finally, roll or fold the lettuce leaf over the filling. This creates a tasty wrap that is easy to hold and eat. For the full recipe, check out the detailed instructions above. Enjoy your healthy and simple meal! To get the best texture in your egg salad, use gentle folding. After mixing the avocado and seasonings, add the chopped eggs. Carefully fold them in with a spatula. This way, you keep the eggs chunky. Avoid mashing the avocado too much. A few small lumps will add creaminess to your salad. When serving your wraps, a colorful platter is key. Arrange the lettuce wraps side by side on a large plate. Drizzle some lemon juice on top for a fresh touch. You can pair these wraps with cherry tomatoes or carrot sticks. These sides add crunch and balance the meal. Don’t hesitate to play with flavors! You can swap herbs like dill for basil or cilantro. If you want a kick, add a pinch of cayenne or red pepper flakes. Adjusting these flavors makes the dish uniquely yours. Remember, cooking should be fun and personal! {{image_2}} You can easily boost the protein in your avocado egg salad. For a savory twist, add shredded chicken or canned tuna. Both options blend well with the creamy avocado. If you prefer a vegetarian route, try chickpeas or black beans. They add great texture and flavor. While butter lettuce is soft and easy to wrap, you can switch it up for crunch. Romaine lettuce offers a satisfying bite. Other options include green leaf or even cabbage leaves. These variations can change your meal's texture and taste. To make your salad pop, think about spices or hot sauce. A dash of cayenne can add heat, while paprika gives a smoky flavor. You can also create unique dressings. Try adding a splash of balsamic vinegar or a hint of garlic. These additions can elevate your dish to new heights. For the full recipe, check out the details above and enjoy crafting your own avocado egg salad lettuce wraps! To store your avocado egg salad, keep it in the fridge. Always use an airtight container. This helps to keep the flavors fresh and the salad safe. If you leave it uncovered, it can dry out or pick up other odors. When you seal it well, the salad stays tasty for a longer time. Egg salad generally lasts about 3 to 5 days in the fridge. If you notice any odd smells or changes in color, it's best to toss it. Keep an eye out for separation or a watery layer on top, which can mean spoilage. Always check before you eat! You can prepare your avocado egg salad in advance. Make it a day before serving for great flavors. If you want to freeze it, think twice. Freezing can change the texture of the eggs and avocado. Instead, prepare the salad fresh when you can. This way, you enjoy the best taste and texture. For the full recipe, check out the complete guide. Avocado brings many health benefits to this dish. First, it is rich in essential nutrients. A ripe avocado has vitamins like E, K, and several B vitamins. It also contains fiber, which helps with digestion. Avocados are known for their healthy fats. These fats are monounsaturated, which can help lower bad cholesterol. They support heart health and keep you feeling full longer. This makes avocado a smart choice in meals. Yes, you can make this recipe vegan! To do this, you can substitute the eggs. Use mashed chickpeas or silken tofu instead. They give a similar texture and protein. For the dairy, swap Greek yogurt with a plant-based yogurt. Almond or coconut yogurt works well here. You can also add a splash of lemon juice for a tangy taste. To make this recipe low-carb, consider using other wraps. Cucumber slices or bell pepper halves can work well as a base. You can also use zucchini boats for a fun twist. Adjust the ingredients by reducing the avocado if you like. You can also cut back on the yogurt. This keeps the flavor while lowering the carbs. Avocado egg salad lettuce wraps combine healthy ingredients for a tasty meal. We explored the main components, from hard-boiled eggs to creamy avocado and Greek yogurt. You learned how to prepare, mix, and serve them with tips for texture and flavor. Remember, you can customize these wraps to fit your taste or dietary needs. Storing them properly ensures freshness for upcoming meals. Enjoy creating this simple dish that offers nutrition and flavor in every bite!

Avocado Egg Salad Lettuce Wraps

Discover a fresh twist on lunch with these delicious Avocado Egg Salad Lettuce Wraps! This simple recipe combines creamy avocado, hard-boiled eggs, and Greek yogurt, all wrapped in crunchy lettuce leaves for a nutritious bite. Perfect for a light meal or snack, these wraps are quick to make and bursting with flavor.
Print Recipe Pin Recipe

Ingredients
  

4 large eggs, hard-boiled and chopped

1 ripe avocado, peeled and mashed

2 tablespoons plain Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon lemon juice

2 green onions, finely chopped

Salt and pepper to taste

8 large butter lettuce leaves (or romaine for crunch)

Fresh dill or parsley for garnish (optional)

Instructions
 

Begin by hard-boiling the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes, then drain and cool in cold water before peeling and chopping.

    In a mixing bowl, combine the mashed avocado, Greek yogurt, Dijon mustard, lemon juice, and chopped green onions. Mix until well combined.

      Add the chopped hard-boiled eggs to the avocado mixture and gently fold them in to avoid breaking them too much.

        Season with salt and pepper to taste, adjusting based on your preference.

          To assemble, take a butter lettuce leaf and spoon a generous amount of the avocado egg salad onto the center.

            If desired, garnish with fresh dill or parsley for an added touch of flavor.

              Roll or fold the lettuce leaf over the filling, securing it to create your wrap.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                  - Presentation Tips: Arrange the lettuce wraps on a platter and drizzle with a bit of extra lemon juice for brightness. Serve with a side of cherry tomatoes for a colorful contrast.