Avocado Egg Salad Lettuce Wraps

$- 4 large eggs, hard-boiled and peeled - 1 ripe avocado - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon fresh lemon juice - 1 tablespoon fresh dill, finely chopped - Salt and freshly ground black pepper, to taste - 1 head of romaine lettuce, leaves carefully separated - Cherry tomatoes, halved (for garnish) If you need a swap, you can use mayonnaise instead of Greek yogurt. This will add creaminess. For a zesty touch, swap Dijon mustard with yellow mustard. If you don’t have fresh dill, dried dill works too, just use less. Each serving contains about 200 calories. This dish is high in protein and healthy fats. The eggs provide protein, while the avocado adds good fats and fiber. The Greek yogurt boosts the protein even more. Plus, the dish is low in carbs, making it a healthy choice for many diets. {{ingredient_image_2}} Start by hard-boiling four large eggs. Cool them down in ice water. Once cool, peel the eggs and chop them into small pieces. Place these pieces in a medium bowl. Next, take one ripe avocado. Cut it in half, remove the pit, and scoop the green flesh into the bowl with the eggs. Now, add two tablespoons of Greek yogurt into the bowl. This adds creaminess and flavor. Then, include one tablespoon of Dijon mustard for a tangy kick. Squeeze in one tablespoon of fresh lemon juice to brighten the dish. Add one tablespoon of fresh dill, chopped finely, for a burst of taste. Mix everything with a fork. Gently mash the avocado while blending it with the eggs. Keep some chunks for texture. Season with salt and black pepper to taste. Adjust the seasoning based on your preference. Take one head of romaine lettuce and carefully separate the leaves. Choose sturdy leaves for the wraps. Place a generous spoonful of the avocado egg salad in the center of a leaf. Fold the sides of the leaf over the filling, creating a wrap. If needed, use a toothpick to hold it together. Repeat this with the rest of the leaves and salad. Serve immediately, garnished with halved cherry tomatoes for a colorful touch. Enjoy your fresh and tasty avocado egg salad lettuce wraps! When picking an avocado, look for one that feels slightly soft. Gently press the skin with your thumb. If it gives a little, it’s ripe. Avoid avocados that feel too mushy or have dark spots. These signs mean the fruit may be overripe. You can buy hard avocados if you plan to use them later. Just let them sit on the counter for a few days. To keep your egg salad fresh, store it in an airtight container. This helps prevent it from drying out. Use it within two days for the best taste. If you want to prep ahead, store the salad mix and lettuce separately. This keeps the lettuce crisp. You can also add a splash of lemon juice to slow browning. Herbs and spices can boost your avocado egg salad. Fresh dill gives a nice touch, but you can try others too. Chives, parsley, or cilantro work well. For a bit of heat, add a pinch of cayenne pepper. You can also mix in some garlic powder for a savory kick. Just remember to taste as you go. Adjust the seasoning to suit your style. Pro Tips Use Fresh Eggs: For the best flavor and texture, use the freshest eggs possible. Fresh eggs tend to have a more vibrant yolk and better overall taste. Ripeness Matters: Ensure your avocado is perfectly ripe for a creamy and smooth texture. If it’s too firm, it won’t blend well with the eggs. Customize Your Herbs: Feel free to experiment with different herbs like chives or parsley instead of dill for a unique flavor profile. Make Ahead: You can prepare the egg salad filling in advance and store it in the refrigerator. Just assemble the wraps right before serving to keep the lettuce crisp. {{image_4}} You can boost your avocado egg salad by adding chicken or tuna. Both options make it heartier. Simply shred or chop cooked chicken and mix it in. For tuna, use canned tuna, drained well. This adds protein and flavor. You might want to adjust the seasoning. Taste as you mix to get it just right. If you want a vegan twist, try using chickpeas instead of eggs. Mash canned chickpeas with a fork. Add avocado and Greek yogurt alternatives like silken tofu or vegan mayo. This keeps the creamy texture. Season with lemon juice and dill for flavor. You can still enjoy the same great taste without eggs. Experiment with spices to change the flavor. For a spicy kick, add chopped jalapeños or a dash of hot sauce. If you like sweet, mix in diced apples or a bit of honey. For a smoky taste, try smoked paprika or chipotle powder. These small changes can create a new dish each time you make it. To keep your avocado egg salad fresh, store it in an airtight container. This prevents the salad from absorbing odors in your fridge. It's best to avoid letting it sit out at room temperature for long. If you have extra lettuce leaves, keep them separate. This keeps the lettuce crisp and fresh. When stored properly, avocado egg salad lasts up to three days in the fridge. After this time, the avocado may turn brown and the eggs can become less tasty. Always check for any off smells or changes in texture before eating leftovers. Freezing avocado egg salad is not recommended. The texture of the eggs and avocado changes when frozen. Instead, prepare smaller batches if you want to enjoy this dish later. You can make the salad fresh as needed to keep it at its best taste and texture. Yes, you can use other types of lettuce for wraps. Butter lettuce, green leaf, or even cabbage work well. Each type adds its own flavor and texture. Choose a sturdy leaf that holds the filling well. If you prefer a crunchier wrap, cabbage is a great choice. For a softer bite, butter lettuce is perfect. Yes, this recipe is great for meal prep! You can make the avocado egg salad ahead of time. Store it in an airtight container in the fridge. It will stay fresh for about three days. However, I suggest waiting to assemble the wraps until you're ready to eat. This keeps the lettuce crisp and prevents sogginess. These wraps pair well with many sides. Fresh fruit, like sliced apples or berries, adds a sweet touch. You can also serve them with crunchy veggie sticks, like carrots or cucumbers. For a heartier meal, consider a side of quinoa or a light soup. These options balance the flavors and make a complete meal. This blog post covered everything you need to make delicious avocado egg salad wraps. We discussed key ingredients, substitutions, and the nutritional value. You learned step-by-step instructions for preparing and mixing the ingredients, along with tips for freshness. We explored fun variations and storage options to keep your salad tasty longer. Remember, cooking should be enjoyable. Use these insights to create your own unique wraps. Happy cooking!$

A fresh and healthy wrap made with creamy avocado and hard-boiled eggs, served in crisp lettuce leaves.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Course Appetizer

Cuisine American

Servings 4

Calories 200 kcal

Ingredients

4 large eggs, hard-boiled and peeled
1 ripe avocado
2 tablespoons Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon fresh dill, finely chopped
to taste Salt and freshly ground black pepper
1 head of romaine lettuce, leaves carefully separated
as needed Cherry tomatoes, halved (for garnish)

Instructions

Begin by chopping the hard-boiled eggs into small, bite-sized pieces and transfer them into a medium mixing bowl.
Slice the ripe avocado in half, remove the pit, and scoop the creamy flesh into the bowl containing the eggs.
To this mixture, add the Greek yogurt, Dijon mustard, lemon juice, and the finely chopped fresh dill.
Using a fork, gently mash the avocado while mixing it with the eggs until the ingredients are well incorporated, keeping the texture somewhat chunky for added bite.
Season the egg salad mixture with salt and freshly ground black pepper, tasting and adjusting the seasoning to your liking.
Take a sturdy leaf from the romaine lettuce head and place a generous spoonful of the avocado egg salad filling in the center.
Carefully fold the sides of the lettuce leaf over the filling to create a delightful wrap. Use a toothpick to hold it together if needed.
Repeat this process with the remaining lettuce leaves and avocado egg salad mixture until all are beautifully assembled.
Serve the wraps immediately, garnishing with halved cherry tomatoes placed alongside for a splash of color and freshness.

Notes

Arrange the lettuce wraps artistically on a large platter. For a bright finish, drizzle a little extra lemon juice over the top and sprinkle with a few sprigs of fresh dill to enhance both flavor and visual appeal.

Keyword avocado, easy, egg salad, healthy, lettuce wraps