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- 4 hard-boiled eggs, peeled and chopped into small pieces - 1 ripe avocado, thoroughly mashed until smooth - 2 tablespoons Greek yogurt for creaminess - 1 tablespoon Dijon mustard for a hint of tang - 1 tablespoon fresh lemon juice to brighten the flavors - 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill for convenience) - Salt and freshly cracked black pepper to taste - 8 large lettuce leaves (romaine or butter lettuce work beautifully) - Cherry tomatoes, halved, for colorful garnish - Optional: Sliced radishes or cucumber for an added crunchy texture Each ingredient plays a vital role in this dish. Hard-boiled eggs pack protein, great for energy. Avocados add healthy fats, which support heart health. Greek yogurt gives creaminess and probiotics for gut health. Dijon mustard adds flavor and helps digestion. Fresh lemon juice brightens the salad and adds vitamin C. Dill gives a fresh taste and has antioxidants. Lettuce keeps everything light and adds crunch. If you need to swap ingredients, you have options. Instead of Greek yogurt, try avocado for extra creaminess. You can use any mustard you like, such as yellow or spicy brown. If you don’t have dill, try parsley or chives. For a lighter wrap, use spinach leaves instead of lettuce. Cherry tomatoes can be replaced with diced bell peppers for a sweet touch. {{ingredient_image_2}} Start by gathering your ingredients. You will need: - 4 hard-boiled eggs, peeled and chopped into small pieces - 1 ripe avocado, thoroughly mashed until smooth - 2 tablespoons Greek yogurt for creaminess - 1 tablespoon Dijon mustard for a hint of tang - 1 tablespoon fresh lemon juice to brighten the flavors - 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill for convenience) - Salt and freshly cracked black pepper to taste - 8 large lettuce leaves (romaine or butter lettuce work beautifully) - Cherry tomatoes, halved, for colorful garnish - Optional: Sliced radishes or cucumber for an added crunchy texture Make sure to use fresh ingredients. Freshness makes a big difference in flavor. In a medium bowl, add your chopped hard-boiled eggs and mashed avocado. These two main ingredients create a creamy base. Next, add the Greek yogurt, Dijon mustard, lemon juice, and chopped dill. Sprinkle in salt and pepper to taste. Using a spatula or fork, gently fold the mixture together. Be careful not to over-mix. You want some egg chunks for texture. Now, rinse your lettuce leaves under cold water. Pat them dry with a paper towel. This keeps your wraps crisp. Take a generous scoop of the avocado egg salad. Place it in the center of each lettuce leaf. For extra crunch, add slices of radishes or cucumber on top. Finally, garnish each wrap with a halved cherry tomato. This adds color and flavor. To serve, fold the sides of the lettuce leaves around the filling. Enjoy your fresh and tasty wraps! When picking an avocado, look for one that feels slightly soft. It should yield gently to your touch. A dark skin color often means ripeness, but check for firmness. Avoid avocados with large dents or dark spots. If you find a perfect one, use it soon. If it’s not ripe, leave it at room temperature for a few days. You can speed up ripening by placing it in a paper bag with a banana. For the best egg salad, use fresh eggs. Boil them for about 10-12 minutes. After boiling, cool them in ice water. This makes peeling easier and keeps the texture nice. Chop the eggs into small pieces, but don’t turn them into mush. You want some chunks for a great contrast with the creamy avocado. Serve your avocado egg salad in crisp lettuce leaves for a healthy crunch. Add cherry tomatoes for color and flavor. You can also include sliced radishes or cucumber for extra texture. If you want more flavor, sprinkle some paprika or chili flakes on top. This adds a nice kick to every bite. Enjoy your wraps fresh for the best taste! Pro Tips Choose Ripe Avocados: Make sure your avocados are perfectly ripe for the best flavor and creaminess. They should yield slightly to gentle pressure when squeezed. Customize Your Greens: Experiment with different types of lettuce or even cabbage leaves for your wraps. Each will bring a unique flavor and texture to the dish. Chill for Flavor: Allow the avocado egg salad to chill in the refrigerator for 30 minutes before serving. This enhances the flavors and makes it even more refreshing. Perfect Portioning: Use an ice cream scoop for consistent portion sizes when filling your lettuce wraps. This ensures that each wrap has the same delicious amount of filling. {{image_4}} You can make this recipe vegan by omitting the eggs and yogurt. Replace them with chickpeas and vegan mayo. Chickpeas add protein and texture. For gluten-free options, use gluten-free wraps or lettuce. Leafy greens like romaine or butter lettuce work great here. These swaps keep the dish tasty and healthy. To boost the taste, add spices like paprika or cumin. They bring warmth and depth. Fresh herbs like cilantro or basil can add bright notes. If you want heat, a dash of cayenne or chili powder works well. Experiment with different flavors to find what you love best. If you run out of Greek yogurt, try using silken tofu for creaminess. You can swap Dijon mustard with yellow mustard for a milder taste. Instead of lemon juice, try lime juice for a twist. You can also use any leafy greens you have on hand as wraps. With these swaps, you can keep the salad fresh and exciting. After a meal, you may have some avocado egg salad left. You can keep it fresh and tasty. First, place the salad in an airtight container. This helps prevent air from making it brown. If you can, press a piece of plastic wrap directly onto the salad. This extra step keeps it even fresher. Choose a container that seals well. Glass containers work great since they do not stain. Plastic containers are also fine, but ensure they are BPA-free. If you have smaller amounts, use smaller containers for easy storage. The avocado egg salad stays fresh for about 2 to 3 days in the fridge. Check for any discoloration or off smells before eating. If it looks or smells strange, it is best to toss it. To keep it fresh, avoid adding any toppings until ready to serve. Yes, you can make this salad ahead of time. It tastes great after sitting for a bit. Just store it in an airtight container in the fridge. It will stay fresh for about two days. If you want to keep it fresh longer, add the avocado just before serving. This keeps it from turning brown. You can get creative with your wraps! Try adding: - Chopped bell peppers for crunch - Shredded carrots for sweetness - Sliced cucumbers for a refreshing bite - Spinach or arugula for extra greens These veggies add flavor and texture. Experiment to find your favorite mix! To make a dairy-free version, simply swap the Greek yogurt. Use mashed avocado instead. It adds creaminess without dairy. You can also use plant-based yogurt. This keeps the salad smooth and tasty while fitting your dietary needs. This blog post walked you through making a delicious avocado egg salad. We covered key ingredients and their health benefits, plus tasty alternatives. You learned the steps for preparation and mixing, along with tips for the best textures and flavors. We also shared variations to suit dietary needs and how to store leftovers safely. Always feel free to get creative with your ingredients. With these insights, you can enjoy your wrap to the fullest!

Avocado Egg Salad Lettuce Wraps

A fresh and creamy avocado egg salad served in crisp lettuce leaves, perfect for a light meal or snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 pieces hard-boiled eggs, peeled and chopped
  • 1 ripe avocado thoroughly mashed until smooth
  • 2 tablespoons Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, finely chopped
  • to taste Salt and freshly cracked black pepper
  • 8 large leaves lettuce (romaine or butter lettuce)
  • as needed Cherry tomatoes, halved
  • as needed Sliced radishes or cucumber (optional)

Instructions
 

  • In a medium mixing bowl, combine the chopped hard-boiled eggs and the mashed avocado.
  • Add the Greek yogurt, Dijon mustard, fresh lemon juice, and chopped dill to the egg and avocado mixture. Season with salt and freshly cracked pepper.
  • Using a spatula or fork, gently fold all the ingredients together until evenly mixed. Be careful not to over-mix; you want the eggs to retain some chunkiness for texture.
  • Rinse the lettuce leaves under cold water and pat them dry with a paper towel to remove excess moisture.
  • Place a generous scoop of the avocado egg salad in the center of each lettuce leaf, ensuring each one gets a good portion.
  • For an extra layer of crunch, feel free to top the salad with a few slices of radishes or cucumber.
  • Finish by garnishing each wrap with a halved cherry tomato, adding both color and a burst of flavor.
  • To serve, gently fold the sides of the lettuce leaves around the filling, creating a fresh and portable wrap. Enjoy your delicious creation!

Notes

For added crunch, include sliced radishes or cucumber.
Keyword avocado, egg salad, healthy, lettuce wraps, low-carb