Go Back
If you're searching for a delightful and nutritious meal option that combines taste with health, look no further than avocado egg salad lettuce wraps. This recipe offers a refreshing twist on traditional egg salad, making it a perfect choice for lunch, a light dinner, or a snack. The appeal of this dish lies not only in its flavor but also in its simplicity and versatility. It’s a quick and easy preparation, ideal for busy days when you want something satisfying yet healthy.

Avocado Egg Salad Lettuce Wraps

Looking for a nutritious and delicious meal? Try these avocado egg salad lettuce wraps! This easy recipe combines creamy avocados and protein-packed eggs, creating a satisfying dish perfect for lunch or a light dinner. The lettuce wraps offer a refreshing crunch while keeping the meal low-carb and gluten-free. Customize your salad with fresh herbs and veggies for added flavor. It’s a delightful and healthy option that will keep you feeling full and energized!
Print Recipe Pin Recipe

Ingredients
  

4 large eggs

1 ripe avocado, peeled and pitted

2 tablespoons Greek yogurt (or mayonnaise for a creamier option)

1 tablespoon Dijon mustard

1 teaspoon lemon juice

Salt and pepper, to taste

2 green onions, finely chopped

1 small celery stalk, finely diced

Lettuce leaves (such as romaine or butter lettuce) for wrapping

Optional: a sprinkle of smoked paprika or red pepper flakes for garnish

Instructions
 

Boil the Eggs: In a medium saucepan, place the eggs and cover them with enough water so that there's at least an inch of water above the eggs. Heat over medium-high heat until the water reaches a rolling boil. Once boiling, cover the saucepan with a lid, remove it from the heat, and allow it to sit for 12 minutes to harden the yolks. After 12 minutes, carefully transfer the eggs into a bowl of ice water to cool completely, which will make peeling easier.

    Prepare the Dressing: While the eggs are cooling, in a mixing bowl, mash the peeled avocado with a fork until it reaches a creamy consistency. Add in the Greek yogurt (or mayonnaise), Dijon mustard, lemon juice, and a generous pinch of salt and pepper. Stir until all the ingredients are thoroughly combined and the mixture is smooth.

      Chop the Ingredients: Once the eggs have cooled, peel them and chop into small, bite-sized pieces. Add the chopped eggs, finely chopped green onions, and diced celery to the bowl containing the avocado mixture. Gently fold all the ingredients together, taking care not to mash the eggs too much, so you retain some texture.

        Taste and Adjust: Give the egg salad a taste and adjust the seasonings as needed. Add more salt, pepper, or an extra splash of lemon juice according to your preference.

          Assemble the Wraps: Take a fresh lettuce leaf and lay it flat on a plate. Spoon a generous portion of the avocado egg salad mixture into the center of the lettuce. For an added kick, sprinkle with smoked paprika or red pepper flakes.

            Wrap and Serve: Gently fold in the sides of the lettuce leaf to create a wrap. Enjoy immediately! Continue this process with the remaining avocado egg salad mixture and lettuce leaves.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Arrange the finished wraps on a platter, garnished with additional chopped green onions or a sprinkle of paprika. Serve with lemon wedges on the side for a fresh pop of flavor.