Avocado Egg Salad Lettuce Wraps

$To make delicious avocado egg salad lettuce wraps, you need simple and fresh ingredients. Here’s what you’ll need: - 4 hard-boiled eggs, peeled and roughly chopped - 1 ripe avocado, mashed until creamy - 2 tablespoons Greek yogurt (or mayonnaise for a richer flavor) - 1 tablespoon Dijon mustard for a tangy kick - 1 tablespoon freshly squeezed lemon juice - 2 green onions, finely chopped - 1 small celery stalk, diced very small for crunch - Salt and freshly cracked pepper to taste - 8 large lettuce leaves (preferably romaine or butter lettuce for flexibility) - Optional: Fresh herbs like dill or parsley, finely chopped, for garnish Each ingredient plays a key role. The hard-boiled eggs give protein and heartiness. The ripe avocado adds creaminess and healthy fats. Greek yogurt or mayonnaise gives the salad a nice richness. Dijon mustard and lemon juice add zing and brightness. Green onions and celery boost the freshness and crunch. Using large lettuce leaves makes these wraps easy to hold. Optional herbs add a pop of flavor and color. Choose fresh, vibrant produce for the best taste. {{ingredient_image_2}} - Chopping Hard-Boiled Eggs Start with four hard-boiled eggs. Peel them. Chop the eggs roughly with a knife. You want some chunks for texture. - Mashing the Avocado Next, grab one ripe avocado. Cut it in half. Remove the pit and scoop the flesh into a bowl. Mash it with a fork until creamy. - Dicing Celery and Green Onions Now, take one small celery stalk. Dice it very small for a nice crunch. Then, finely chop two green onions. These will add flavor and freshness. - Combining Ingredients in a Bowl In a large mixing bowl, add the chopped eggs and mashed avocado. Stir gently with a fork to mix. - Adjusting Seasonings Add two tablespoons of Greek yogurt or mayonnaise, one tablespoon of Dijon mustard, and one tablespoon of lemon juice. Mix well. Taste your salad and add salt and pepper to your liking. - Spoon Filling into Lettuce Leaves Take a large lettuce leaf, like romaine or butter lettuce. Spoon a generous amount of the avocado egg salad into the center of the leaf. - Folding Technique for Wraps Fold the sides of the lettuce leaf over the filling. Then, roll it up gently. This makes a tasty wrap that holds together well. - Achieving the Right Creaminess To get the best creaminess, mash the avocado well. It should be smooth but not completely blended. This adds body and richness to the egg salad. Mix in Greek yogurt or mayonnaise to enhance the texture. Each adds a unique flavor that makes the salad irresistible. - Balancing Flavors Balancing flavors is key. The tang from Dijon mustard and lemon juice brightens the dish. Adjust these ingredients to your taste. Add salt and freshly cracked pepper slowly. Taste as you go. This ensures your egg salad shines with every bite. - Plating and Presentation Ideas Serve these wraps on a colorful platter. Place the wraps neatly and add a bowl of leftover filling for guests. It invites everyone to dig in. Garnish with fresh herbs and halved cherry tomatoes. This makes the dish look fresh and inviting. - Pairing with Sides or Dips Pair your wraps with crunchy veggie sticks or a light dip. Hummus or tzatziki works well. These sides complement the flavors of the egg salad and add variety to your meal. - Ingredient Swaps and Additions Feel free to swap ingredients to suit your taste. If you like spice, add some chopped jalapeños. Want more crunch? Toss in diced bell peppers or pickles. These changes can make your wraps even more enjoyable. - Dietary Considerations For vegan options, replace eggs with mashed chickpeas. Use plant-based yogurt to keep it creamy. This keeps the wrap tasty and healthy for everyone. Always consider dietary needs to ensure everyone can enjoy your creation. Pro Tips Choose Ripe Avocados: Make sure your avocados are perfectly ripe for the creamiest texture. They should yield slightly to gentle pressure when squeezed. Hard-Boil Eggs Perfectly: For easy peeling, use eggs that are at least a week old. Boil them gently and then plunge them into an ice bath immediately after cooking. Customize Your Dressing: Feel free to experiment with different herbs and spices. Adding a pinch of paprika or cayenne pepper can give your salad an exciting twist! Keep It Fresh: To prevent the avocado from browning, you can add extra lemon juice to the salad mixture or cover it tightly with plastic wrap until serving. {{image_4}} For your avocado egg salad, you can choose different types of lettuce. Romaine lettuce is crisp and sturdy, making it great for wraps. It holds the filling well without tearing. Butter lettuce is softer and has a sweet taste. It adds a different texture. Both options work well, so pick what you like best. You can also use other greens. Try collard greens for a hearty alternative. They are thick and can hold the filling well. Spinach leaves are another great choice. They are tender and add a fresh flavor. Experiment with what you have on hand! You can enhance the flavor of your egg salad by adding spices or seasonings. A pinch of paprika gives a nice kick. You might also add cayenne pepper for some heat. If you like garlic, mix in a little garlic powder or fresh minced garlic. Think about mix-ins for extra flavor. Chopped pickles bring a tangy crunch. You can also add diced bell peppers or even sun-dried tomatoes. Each choice brings a new twist to your salad! If you want vegan alternatives, replace the eggs with mashed chickpeas. You can still use avocado for creaminess. Instead of Greek yogurt, try using vegan mayo. It keeps the salad smooth and tasty. For low-carb modifications, skip the yogurt and use more avocado. You can also reduce the amount of mustard. Just be mindful of the flavors as you adjust. This way, you can enjoy a healthy, delicious wrap! - Refrigeration Tips: Place your avocado egg salad in the fridge right away. This keeps it fresh. Make sure it cools down before sealing. - Best Containers for Storage: Use airtight containers to store your salad. Glass or plastic works well. These keep air out and prevent spoilage. - How Long It Lasts in the Fridge: Your egg salad lasts about 3 to 5 days if stored properly. Always check the date you made it. - Signs of Spoilage: Look for changes in color or smell. If it smells bad or the texture feels off, throw it away. - Can You Reheat Egg Salad?: It's best not to reheat egg salad. The texture and taste can change. Enjoy it cold for the best flavor. - Best Practices for Serving: Serve your salad fresh in lettuce wraps. If it has been in the fridge, give it a quick stir before serving. This helps mix the flavors again. Yes, you can prepare avocado egg salad ahead of time. To keep it fresh, store it in an airtight container. Add lemon juice to slow browning from the avocado. This dish tastes great chilled. Mix the ingredients and let them sit for a few hours. This helps flavors blend. Remember to eat it within two days for the best taste. Choose ripe avocados for this recipe. A ripe avocado feels slightly soft when you press it gently. The skin should be dark green or nearly black. Avoid avocados with large dark spots or a mushy feel. These may be overripe. The creamy texture of ripe avocados enhances the egg salad. This makes your dish smooth and flavorful. Yes, you can use regular mustard instead of Dijon. Yellow mustard adds a milder flavor. If you want a bit of heat, try spicy brown mustard. Each mustard type brings its own taste. Experiment with what you like best. The key is to find a mustard that suits your palate. Adjust the amount based on your taste preference. In this post, we explored how to make tasty avocado egg salad lettuce wraps. We covered the key ingredients, like hard-boiled eggs and ripe avocado, and detailed step-by-step instructions for preparation. I shared tips for perfecting your egg salad and variations to keep it exciting. Remember to store leftovers properly for the best taste. With these ideas, you can enjoy a healthy, tasty meal that fits your needs. Enjoy creating your own wraps!$

Avocado Egg Salad Lettuce Wraps

A fresh and creamy avocado egg salad served in crisp lettuce wraps, perfect for a light meal or appetizer.

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Prep Time 10

Total Time 10

Course Appetizer

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

4 large hard-boiled eggs, peeled and roughly chopped
1 ripe avocado, mashed until creamy
2 tablespoons Greek yogurt or mayonnaise
1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
2 large green onions, finely chopped
1 small celery stalk, diced very small
to taste salt and freshly cracked pepper
8 large lettuce leaves (romaine or butter lettuce)
to taste fresh herbs like dill or parsley, finely chopped (optional)

Instructions

In a large mixing bowl, combine the chopped hard-boiled eggs and the creamy mashed avocado. Use a fork to mix gently, preserving some chunks of egg for texture.
Add the Greek yogurt (or mayonnaise), Dijon mustard, and lemon juice to the bowl. Stir significantly until all ingredients blend well together, forming a cohesive salad mixture.
Gently fold in the finely chopped green onions and diced celery, adding a delightful crunch and freshness to the salad.
Taste the mixture and season with salt and freshly cracked pepper to your liking, adjusting any other ingredients if necessary for your preferred flavor balance.
To assemble your wraps, take a generous lettuce leaf and spoon a hearty amount of the avocado egg salad into the center, spreading it evenly.
Optional: Sprinkle freshly chopped herbs over the filling for an aromatic finish and vibrant color.
Carefully fold the sides of the lettuce leaf snugly over the filling and roll it up gently to create a delicious wrap that holds together nicely.

Notes

Serve with additional herbs and cherry tomatoes for a colorful presentation.

Keyword avocado, egg salad, healthy, lettuce wraps, low carb