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To make avocado egg salad lettuce wraps, you need: - 4 hard-boiled eggs, coarsely chopped - 1 ripe avocado, thoroughly mashed - 2 tablespoons creamy Greek yogurt - 1 tablespoon tangy Dijon mustard - 1 tablespoon freshly squeezed lemon juice - Salt and freshly ground black pepper, to taste - ¼ cup green onions, finely sliced - ¼ cup celery, finely diced - 1 head of romaine lettuce or butter lettuce, separated into leaves These ingredients blend to create a fresh and tasty snack. When choosing your ingredients, some brands stand out. For Greek yogurt, I like Fage or Chobani. They both offer smooth, creamy textures. For Dijon mustard, Maille is a classic choice. It has the right balance of tang and flavor. For avocados, look for Hass avocados. They are creamy and rich. Fresh vegetables are best sourced from local farmers' markets for peak flavor. You can switch things up if needed. Instead of Greek yogurt, try sour cream for a different taste. You can also use mustard powder if you lack Dijon. If you want less fat, swap the avocado for mashed chickpeas. This will give you a lighter salad. For lettuce, any leafy green works, such as spinach or kale. {{ingredient_image_2}} Start by boiling four eggs. Place them in cold water, cover, and bring to a boil. Once boiling, turn off the heat and let them sit for 12 minutes. After that, cool the eggs in ice water for a few minutes. Peel the eggs and chop them coarsely. Next, take one ripe avocado and cut it in half. Remove the pit and scoop the flesh into a bowl. Mash the avocado with a fork until smooth. Now, combine the chopped eggs and mashed avocado in a large mixing bowl. To the egg and avocado mix, add two tablespoons of creamy Greek yogurt. This will make your salad rich and smooth. Next, stir in one tablespoon of tangy Dijon mustard for flavor. Squeeze one tablespoon of fresh lemon juice into the bowl to add brightness. Season with salt and freshly ground black pepper to taste. Mix everything well until it becomes creamy and combined. Finally, fold in ¼ cup of finely sliced green onions and ¼ cup of finely diced celery. These add crunch and freshness to your salad. Now it’s time to wrap up your delicious salad! Take a head of romaine or butter lettuce and carefully separate the leaves. Lay one leaf flat on your plate. Scoop a generous portion of the avocado egg salad into the center of the leaf, creating a little boat for your filling. Gently fold the sides of the lettuce over the filling. You now have a delightful handheld wrap! Repeat this with the remaining salad and lettuce leaves. Enjoy these fresh and tasty wraps right away for the best flavor! To get the best creamy consistency, mash your avocado well. Use a fork for a smoother mix. Combine it with the chopped eggs right away. This helps blend the textures nicely. Adding Greek yogurt makes it rich and creamy. Stir in the Dijon mustard and lemon juice next. These ingredients bring a nice zing. Mix until everything is well blended. Adjust seasoning with salt and pepper to find your perfect taste. Peeling hard-boiled eggs can be tricky. Start with eggs that are a few days old. Fresh eggs are harder to peel. After boiling, cool the eggs quickly in ice water. This helps the shell separate from the egg. Tap the egg gently on a hard surface. Roll it lightly to crack the shell all over. Start peeling from the wider end. This often has an air pocket, making it easier. To boost flavor, try adding herbs like dill or cilantro. These herbs add freshness to your wraps. You can also mix in some diced pickles for a tangy crunch. For a spicy kick, add chili flakes or diced jalapeños. If you like a sweeter taste, consider adding a touch of honey. This can balance the tanginess of the mustard. Experiment with flavors to find your favorite blend! Pro Tips Use Fresh Ingredients: Always opt for the freshest avocados and green onions to enhance the flavor and texture of your egg salad. Customize Your Seasoning: Feel free to experiment with different herbs or spices, such as dill or smoked paprika, for a unique twist on the classic flavor. Chill for Better Flavor: If time allows, let the egg salad chill in the refrigerator for 30 minutes before serving; this helps the flavors meld together beautifully. Perfect Lettuce Wraps: Choose sturdy lettuce leaves, like romaine or butter lettuce, to hold the filling without tearing, ensuring a delightful eating experience. {{image_4}} You can make your avocado egg salad even better by adding veggies. Some great choices include: - Cucumber: adds crunch and freshness. - Red bell pepper: brings color and sweetness. - Carrots: add a slight crunch and sweetness. These veggies not only enhance flavor but also add nutrients. Get creative and mix in what you like! If you want to switch things up, consider adding different proteins. Here are a few ideas: - Chicken: shredded chicken can make it heartier. - Tuna: gives a nice flavor twist and extra protein. - Chickpeas: for a plant-based option. These proteins can make your wraps more filling and fun to eat. You can easily make this dish vegan. Here are some options: - Tofu: use silken tofu instead of eggs for a creamy texture. - Vegan mayo: swap the Greek yogurt for a plant-based mayo. - Nutritional yeast: adds a cheesy flavor without dairy. These swaps keep the taste delicious while fitting a vegan diet. Enjoy your wraps just the way you like them! To store leftover egg salad, place it in an airtight container. Keep it in the fridge. It stays fresh for up to three days. Make sure to label the container with the date. If the salad looks or smells off, throw it away. Always check it before eating. To keep lettuce leaves fresh, wash them gently. Dry them well using a salad spinner or paper towels. Store them in a container lined with a damp paper towel. This method keeps the leaves crisp for longer. Use them within a few days for the best taste and texture. Unlike some dishes, you do not need to reheat egg salad. It’s best enjoyed cold. If you like it warm, you can heat the eggs before mixing. Just be careful not to overheat, as it can change the texture. Warm egg salad is not as creamy and smooth. Always serve it fresh for the best experience. Avocado Egg Salad Lettuce Wraps contain about 150 calories per serving. Each wrap packs protein and healthy fats. This makes them a filling yet light snack choice. You can enjoy them without guilt. Yes, you can make the egg salad ahead of time. Store it in an airtight container in the fridge. It stays fresh for about two days. However, I recommend adding the lettuce leaves just before serving. This keeps them crisp and fresh. Romaine lettuce and butter lettuce work best for wraps. They are sturdy and hold the filling well. Romaine adds a nice crunch, while butter lettuce gives a soft texture. Both types make your wraps tasty and fun to eat. This blog post covered how to make delicious Avocado Egg Salad Lettuce Wraps. You learned about key ingredients and trusted brands to use. The step-by-step guide showed how to prepare and mix everything perfectly. Tips helped you get smooth consistency and easy peeling. We also explored tasty variations and how to store leftovers. Now, you can enjoy making this healthy meal anytime. Embrace your own twists and share your creations!

Avocado Egg Salad Lettuce Wraps

A fresh and healthy handheld salad wrap made with creamy avocado and hard-boiled eggs, served in crisp lettuce leaves.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 pieces hard-boiled eggs, coarsely chopped
  • 1 piece ripe avocado, thoroughly mashed
  • 2 tablespoons creamy Greek yogurt
  • 1 tablespoon tangy Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • to taste salt and freshly ground black pepper
  • 0.25 cup green onions, finely sliced
  • 0.25 cup celery, finely diced
  • 1 head romaine lettuce or butter lettuce, separated into leaves

Instructions
 

  • In a large mixing bowl, combine the coarsely chopped hard-boiled eggs and thoroughly mashed avocado. Use a fork to mix them together until well incorporated, blending the textures beautifully.
  • Add the creamy Greek yogurt, tangy Dijon mustard, and freshly squeezed lemon juice to the bowl. Stir vigorously until the mixture attains a creamy consistency and is evenly combined.
  • Season the mixture generously with salt and freshly ground black pepper, adjusting the seasoning according to your taste preference.
  • Gently fold in the finely sliced green onions and finely diced celery, ensuring an even distribution of these fresh ingredients throughout the egg salad mixture.
  • Take a crisp lettuce leaf and scoop a generous portion of the avocado egg salad onto the center of the leaf, creating a little boat for the filling.
  • Carefully wrap the lettuce leaf around the filling, forming a delightful handheld salad wrap that you can enjoy on the go.
  • Continue the process with the remaining avocado egg salad mixture, and savor the freshness of the wraps immediately.

Notes

Arrange the wrapped lettuce on a rustic wooden platter, accompanied by extra lemon wedges for zesty flavor, and consider sprinkling a dash of paprika or chili flakes over the top for a vibrant color and an extra kick!
Keyword avocado, easy, egg salad, healthy, lettuce wraps