Go Back
To make avocado egg salad lettuce wraps, you need fresh and simple ingredients. Here’s a list to get you started: - 4 large eggs, hard-boiled and peeled - 1 ripe avocado - 2 tablespoons Greek yogurt (or mayonnaise) - 1 tablespoon Dijon mustard - 1 tablespoon fresh lemon juice - Salt and pepper to taste - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill) - 1 tablespoon green onions, finely sliced - 8 large romaine or butter lettuce leaves - Cherry tomatoes, halved (for garnish) Each ingredient plays a role in making this dish tasty. The eggs give protein and texture. The avocado adds creaminess and healthy fats. Greek yogurt or mayonnaise binds everything together. Dijon mustard and lemon juice add a zesty kick. Dill and green onions bring fresh flavors. Using romaine or butter lettuce keeps it light and crunchy. Finally, cherry tomatoes add a fun touch when serving. {{ingredient_image_1}} To start, we need to hard-boil the eggs. Place four large eggs in a pot. Cover them with water. Bring the water to a boil. Once it boils, reduce the heat. Let it simmer for 10 to 12 minutes. This timing gives you firm yolks. After cooking, it's time to cool the eggs. Carefully transfer them to an ice bath. This helps stop the cooking process. Let them sit for a few minutes until they are cool. Then, peel the eggs and chop them into small pieces. Now, let’s prepare the avocado. Take one ripe avocado and cut it in half. Scoop the flesh into a mixing bowl. Use a fork to mash it. Aim for a smooth texture with some chunks. This gives a nice bite in the salad. Next, we mix the egg salad. Add the chopped eggs to the mashed avocado. Then, add two tablespoons of Greek yogurt or mayonnaise. Mix in one tablespoon of Dijon mustard and one tablespoon of fresh lemon juice. Season with salt and pepper to taste. Finally, add one tablespoon of fresh dill and one tablespoon of green onions. Stir until everything blends well. Now, we prepare the lettuce wraps. Choose large romaine or butter lettuce leaves. Rinse them under cold water to clean. Gently dry the leaves with a paper towel. Make sure they are dry, so the wraps hold well. It’s time to assemble the wraps. Take a lettuce leaf and spoon a generous portion of the avocado egg salad mixture into the center. Aim for about a quarter cup per leaf. You can sprinkle some green onions on top for extra flavor. Fold the lettuce over the filling and enjoy your fresh wrap! To make your egg salad shine, start by tasting it. Adjust the seasoning to your liking. If it needs more zing, add a touch more lemon juice or Dijon mustard. Salt and pepper enhance flavors, so add them slowly. Taste after each addition. This makes sure the salad is just right for you. When picking an avocado, look for one that feels slightly soft but not mushy. Gently press the skin. If it gives a little, it’s ready. A bright green color inside means it’s ripe. Avoid avocados with dark spots. Those may be overripe and not taste great in your salad. Both romaine and butter lettuce are great for wraps. Romaine is crisp and sturdy. It holds the filling well. Butter lettuce is tender and has a mild taste. It wraps easily around the filling. Choose romaine for crunch or butter lettuce for softness. You can’t go wrong with either! Pro Tips Perfectly Hard-Boiled Eggs: To achieve the ideal hard-boiled eggs, place them in cold water, bring to a boil, then cover and remove from heat for 12 minutes before cooling in an ice bath. Choose Ripe Avocados: Ensure your avocado is ripe by gently pressing it; it should yield slightly. A perfectly ripe avocado makes for a creamy egg salad. Experiment with Add-Ins: Feel free to customize your egg salad by adding ingredients like diced bell peppers, capers, or even a sprinkle of paprika for an extra flavor boost. Make Ahead: You can prepare the egg salad mixture in advance. Store it in an airtight container in the fridge for up to 2 days for a quick meal option. {{image_2}} You can boost your avocado egg salad with extra protein. Shredded chicken or diced tofu works great. Chicken adds a nice texture and flavor. Tofu is a perfect option for a plant-based meal. Just make sure to season the protein to match the salad's taste. To amp up the taste, add spices or herbs. A pinch of paprika brings warmth. You can also try cumin for a nutty note. Fresh herbs like parsley or cilantro add brightness. Mixing these in gives your dish a unique twist. Don’t be afraid to experiment with what you like. If you want to keep it vegan, swap Greek yogurt for silken tofu. This keeps the creaminess without dairy. For eggs, use a mixture of mashed chickpeas and nutritional yeast. This gives a similar texture and a cheesy flavor. These changes make the dish vegan-friendly without losing taste. To keep your avocado egg salad wraps fresh, store them in an airtight container. Wrap the lettuce separately from the egg salad. This step stops the lettuce from getting soggy. You can keep the salad in the fridge for up to three days. Before serving, you can add fresh lettuce leaves to the egg salad mix for that crisp texture. You can freeze the egg salad mix, but it’s best to eat it fresh. If you freeze it, use a freezer-safe container. Make sure to label it with the date. When you want to use it, thaw it in the fridge overnight. Keep in mind that the texture might change after freezing, so it’s not ideal for wraps. For reheating, avoid using a microwave if possible. Instead, let the egg salad sit at room temperature for 30 minutes before serving. This method helps maintain the creamy texture. If you must use a microwave, heat in short bursts. Stir it gently to avoid overcooking the eggs. Yes, you can use other types of lettuce. Leafy greens like butter lettuce or even cabbage work well. They add crunch and hold the filling nicely. Just make sure the leaves are large enough to hold the salad. The avocado egg salad stays fresh for about 2-3 days in the fridge. Store it in an airtight container. To keep the avocado from browning, cover it tightly with plastic wrap. This helps keep it fresh longer. Absolutely! You can make the avocado egg salad a day ahead. Just store it in the fridge. Assemble the wraps right before serving. This keeps the lettuce crisp and the salad fresh. Yes, if you want a lighter option, try using Greek yogurt instead of mayonnaise. You can also add a splash of vinegar or a sprinkle of your favorite spice to change the flavor. Try different combinations to find what you like best! You now have all the steps to create a delicious avocado egg salad wrap. We covered the key ingredients, from eggs to avocado, and discussed preparation and storage tips. Remember, you can add protein or spices to make it your own. Freshness matters, so follow the storage advice. Enjoy making this easy, tasty dish that fits any diet. Explore different variations until you find your favorite. With these tips, you can impress anyone with your culinary skills!

Avocado Egg Salad Lettuce Wraps

A fresh and healthy dish featuring creamy avocado and hard-boiled eggs wrapped in crisp lettuce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large eggs, hard-boiled and peeled
  • 1 ripe avocado
  • 2 tablespoons Greek yogurt (or mayonnaise)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • to taste salt and pepper
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon green onions, finely sliced
  • 8 large romaine or butter lettuce leaves
  • as needed cherry tomatoes, halved (for garnish)

Instructions
 

  • Prepare the Eggs: Start by hard-boiling the eggs. Place them in a pot covered with water, bring to a boil, then reduce heat and simmer for 10-12 minutes. Once cooked, transfer the eggs to an ice bath to cool.
  • Mash Avocado: In a mixing bowl, scoop out the ripe avocado. Mash it with a fork until it’s relatively smooth with some chunks remaining for texture.
  • Mix the Egg Salad: Chop the cooled hard-boiled eggs into small pieces and add them to the mashed avocado. Mix in the Greek yogurt, Dijon mustard, lemon juice, salt, pepper, and dill until everything is combined well.
  • Prepare Lettuce Wraps: Rinse and gently dry the lettuce leaves. This will be the base for your wraps.
  • Assemble the Wraps: Spoon a generous portion of the avocado egg salad mixture into the center of each lettuce leaf. You can add a few slices of green onions on top for added crunch and flavor.
  • Garnish and Serve: Arrange the wraps on a platter and garnish with halved cherry tomatoes for a pop of color.

Notes

For a creamier texture, use Greek yogurt instead of mayonnaise.
Keyword avocado, easy, egg salad, healthy, lettuce wraps