![- 4 large eggs, hard-boiled and peeled - 1 ripe avocado - 1 tablespoon Greek yogurt (or sour cream) - 1 tablespoon Dijon mustard - 1 tablespoon fresh lemon juice - 1 green onion, finely chopped - 1/4 teaspoon garlic powder - Salt and pepper to taste - 8 large romaine or butter lettuce leaves - Cherry tomatoes - Fresh parsley Each serving has: - Calories: 180 - Fat: 12g - Protein: 10g - Carbohydrates: 8g This avocado egg salad is a fresh and healthy snack. The main ingredients work together to create a creamy and flavorful dish. Hard-boiled eggs provide protein, while ripe avocado adds healthy fats. Greek yogurt or sour cream gives it a smooth texture. You can add mustard for a little zing and lemon juice for brightness. Chopped green onions add a nice crunch, and garlic powder gives depth. You can adjust the salt and pepper to your taste. For the wraps, large romaine or butter lettuce leaves are perfect. They hold the filling well and add a crisp bite. Feel free to add optional garnishes like cherry tomatoes and fresh parsley. They not only look good but also enhance the flavor. If you want the full recipe, check it out here: [Full Recipe]. This dish is easy to prepare and makes for a delightful light lunch or snack. Enjoy making this tasty meal! First, chop the hard-boiled eggs into small pieces. Use a sharp knife for even cuts. Place them in a mixing bowl. Next, cut the avocado in half and remove the pit. Use a spoon to scoop the creamy flesh into the bowl with the eggs. Now, add the Greek yogurt, Dijon mustard, fresh lemon juice, green onion, garlic powder, salt, and pepper to the bowl. This mix adds flavor and creaminess. Use a fork to mash the avocado and combine all the ingredients. Mix until it's well blended but still chunky. Taste and adjust the seasoning if needed. After mixing, wash and dry the lettuce leaves. These will be your wraps. Spoon a generous amount of the avocado egg salad mixture onto each lettuce leaf. Be careful not to overfill them. If you like, garnish with halved cherry tomatoes and fresh parsley for a pop of color. Enjoy these wraps right away for a fresh snack or lunch. You can find the full recipe for more details on preparation. To make the best avocado egg salad, you need to hard-boil your eggs correctly. Start by placing your eggs in a pot and covering them with cold water. Bring the water to a boil, then turn off the heat. Cover the pot and let the eggs sit for about 12 minutes. This method helps ensure that the yolks are bright yellow and not green. After cooking, cool the eggs in ice water to make peeling easy. Choosing the ripest avocado is also key. A ripe avocado feels slightly soft when you gently squeeze it. If it’s too hard, it’s not ready. If it’s too mushy, it’s overripe. The right avocado will blend nicely into your salad, adding creaminess and flavor. These wraps pair well with simple sides like carrot sticks or cucumber slices. You might also enjoy them with a light dip, such as hummus or tzatziki. For a colorful plate, add cherry tomatoes or fresh fruit on the side. Presentation matters too! Use vibrant romaine leaves as your wraps. Arrange them on a platter and fill each leaf with the salad mixture. Garnish with halved cherry tomatoes and chopped parsley for a pop of color. This makes your snack look fresh and inviting. If you're looking for vegetarian options, this recipe is already meat-free. You can also substitute Greek yogurt with vegan mayo to keep it plant-based. For those who need gluten-free options, lettuce wraps are naturally gluten-free. Just ensure any dips you choose are also gluten-free. You can use other greens, like collard greens or kale, as wraps for different textures and flavors. These tips and tricks will help you create delicious avocado egg salad lettuce wraps, making them perfect for any occasion. For a detailed guide, check out the Full Recipe. {{image_2}} You can boost the flavor of your avocado egg salad in simple ways. Adding spices like paprika gives it a nice kick. If you love heat, a dash of hot sauce can really wake it up. Fresh herbs also add depth. Try mixing in some dill or cilantro for a bright finish. If you want to swap ingredients, consider using vegan mayo instead of Greek yogurt. This keeps it creamy for a plant-based option. You can also change up the greens. Instead of romaine or butter lettuce, try spinach or collard greens. Each green brings its own taste and texture. Your avocado egg salad can be more than just a wrap. You can turn it into a salad by serving it on a bed of greens. If you want a classic feel, use whole grain bread for a sandwich. You can even try different types of wraps, like whole wheat or spinach wraps, for a fun twist. For the full recipe, see the section above. To keep your avocado egg salad fresh, store it in an airtight container. This prevents air from spoiling the salad. You can refrigerate it for up to two days. After that, it may lose its flavor and texture. Always check for any off smell or color before eating. You don't need to heat these wraps. They taste best cold. If you want to refresh them, add a squeeze of lemon juice. This brightens the flavors and gives it a fresh taste. Make this salad a day ahead for quick lunches. It saves time on busy days. Pack it in individual containers with clean lettuce leaves. This keeps the wraps fresh until you’re ready to eat. For travel, use a cooler bag to keep everything cold. Check the [Full Recipe] for more details on preparing this tasty snack. To hard-boil eggs, start by placing them in a pot. Cover them with cold water. Bring the water to a boil over high heat. Once boiling, turn off the heat and cover the pot. Let the eggs sit for about 9-12 minutes. After that, move them to an ice bath for easy peeling. This cooling method helps stop cooking and makes shells easier to remove. Remember, fresh eggs are harder to peel than older ones. Yes, you can make Avocado Egg Salad ahead of time. Store it in an airtight container in the fridge. However, to keep it fresh, eat it within one day. The avocado can brown, so add lemon juice to slow this down. It helps keep the color bright and fresh. If you wait too long, the salad may lose its creamy texture. To make this recipe low-carb, use less avocado and skip the yogurt. You can also add more eggs to keep the bulk. Instead of lettuce, try using cucumber slices or bell pepper strips as wraps. These choices are low in carbs but still tasty. You can also add more herbs for flavor without adding carbs. To spice up your avocado egg salad, consider adding diced jalapeños or red pepper flakes. You can also mix in a dash of hot sauce. For a different kick, try adding cayenne pepper or smoked paprika. Fresh herbs like cilantro can also add a nice flavor burst. These little changes can make your salad exciting and flavorful. For the full recipe, check out the Avocado Egg Salad Lettuce Wraps. Enjoy! This blog post detailed a delicious avocado egg salad recipe. You learned about key ingredients, preparation steps, and tips for perfecting the dish. I shared variations to fit different tastes and dietary needs. Remember, this recipe is flexible and easy to adapt. Whether you enjoy it in lettuce wraps or as a salad, you can make it your own. Enjoy experimenting with flavors to find your favorite version!](https://mycookingcast.com/wp-content/uploads/2025/07/cd9e1d49-3f1d-44c5-8cf3-19f4c22fda08-250x250.webp)
Avocado Egg Salad Lettuce Wraps
Discover a delicious and healthy twist on lunch with these Avocado Egg Salad Lettuce Wraps! Packed with protein and flavor, this easy recipe combines hard-boiled eggs and creamy avocado for a satisfying meal. Perfect for a quick bite or as a refreshing snack, these wraps are ready in just 10 minutes. Click through to explore the full recipe and elevate your lunch game with a tasty, guilt-free option!