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- 4 hard-boiled eggs, peeled and chopped - 1 ripe avocado, pitted and mashed - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon lemon juice - 1 small red onion, finely chopped - 1 celery stalk, finely diced - Salt and pepper to taste - 1 head of romaine lettuce (for wraps) - Fresh parsley, chopped The avocado egg salad is creamy and full of flavor. The hard-boiled eggs give it protein. The avocado adds healthy fats and a nice texture. Mixing in Greek yogurt makes it rich and tangy. Dijon mustard brings a sharp taste that lifts the dish. Lemon juice adds brightness and keeps the avocado fresh. The red onion and celery give crunch and color. For the wraps, romaine lettuce is perfect. It is sturdy and crisp. You can use other leafy greens too, but romaine holds up well. Garnishes like fresh parsley add a nice touch. They make the dish look vibrant and inviting. You can sprinkle them on top for added flavor. {{ingredient_image_1}} Start by hard-boiling four eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 10-12 minutes. When done, cool them in ice water. Peel and chop the eggs when they are cool. Next, grab a ripe avocado. Cut it in half, remove the pit, and scoop the flesh into a bowl. Mash it well with a fork until smooth. In a mixing bowl, combine the chopped eggs and mashed avocado. Add two tablespoons of Greek yogurt, one tablespoon of Dijon mustard, and one tablespoon of lemon juice. Mix these ingredients together until they are creamy and well blended. Then, finely chop one small red onion and dice one celery stalk. Stir these into the egg salad mixture. Season with salt and pepper to your taste. Adjust as needed for flavor. Now, take a head of romaine lettuce. Carefully separate the leaves, wash them under cold water, and pat them dry. This will be your wrap. Spoon a generous amount of the avocado egg salad into each lettuce leaf. Aim for a nice, full wrap. Finally, garnish with freshly chopped parsley for color and flavor. For a nice touch, arrange the wraps on a platter with the open side facing up. Serve with lemon wedges for a fresh squeeze while eating. To get the best mashed avocado, use a fork. Press down firmly but gently. You want it smooth, not pureed. A ripe avocado makes this easier. Look for one that gives slightly when you press it. If you prefer a chunky texture, stop mashing sooner. For a creamy avocado egg salad, add Greek yogurt. This gives it a nice tang and moisture. You can also mix in some Dijon mustard for extra flavor. The lemon juice helps keep the color bright and fresh. Adjust the amount based on your taste. You can change the flavor of your egg salad easily. Add herbs like dill or chives for a fresh taste. If you like spice, stir in some diced jalapeños. For a sweet note, try adding diced apples or grapes. Always taste as you mix to get it just right. Pro Tips Use Fresh Ingredients: Always select ripe avocados and fresh vegetables to enhance the flavors of your egg salad. Customize Your Seasoning: Feel free to add spices like paprika or cayenne pepper for an extra kick in flavor. Make It Ahead: You can prepare the egg salad a few hours in advance; just store it in the refrigerator until ready to serve. Experiment with Greens: Try using other leafy greens like butter lettuce or kale for different textures and flavors. {{image_2}} You can change the lettuce to mix things up. Try using butter lettuce for a soft bite. It wraps well and adds a silky texture. You can also use collard greens for a sturdier wrap. They hold up great and have a nice, earthy flavor. If you want a crunch, use cabbage leaves. They add a fun texture to your meal. Want to make this dish vegan? Swap out the eggs and yogurt. Use chickpeas instead of eggs. Mash them up for a similar texture. For creaminess, try using silken tofu or mashed avocado. These give a rich taste without dairy. You can add nutritional yeast for a cheesy flavor. Feel free to get creative with mix-ins. Diced bell peppers add sweetness and color. Chopped pickles or relish bring a nice tang. You can also add spices like paprika or curry powder for extra flavor. Fresh herbs like dill or cilantro brighten the dish. Just remember to mix well for even flavor distribution. You can keep leftover egg salad in the fridge. Use an airtight container. It stays fresh for up to three days. When you want to eat it, check for any odd smells. If it smells fine, mix it well before serving. Freezing egg salad is not the best idea. The texture changes when it thaws. If you have to freeze it, use a freezer-safe bag. Squeeze out all the air before sealing. Use it within a month for best taste. Store lettuce wraps in the fridge for up to a day. Keep the filling and lettuce separate. This keeps the wraps crisp and fresh. If you have leftover filling, use it in a salad or on toast. Avocado Egg Salad Lettuce Wraps are best when fresh. If stored, they can last for about 1 to 2 days in the fridge. The key is to keep the salad and lettuce separate until you serve them. This helps keep the lettuce crisp and the salad fresh. If you mix them, the lettuce wilts quickly. Yes, you can use different types of lettuce! While romaine is great, you can try butter lettuce or iceberg for a crunchy bite. Each type adds its own flavor and texture. Just make sure the leaves are large enough to hold the filling. Many options go well with these wraps. You can serve them with fresh fruit for a light meal. Chips or crackers add a nice crunch. You might also enjoy a simple soup on the side. These pairings make the meal more filling and fun! This blog post covered how to make delicious avocado egg salad lettuce wraps. We discussed key ingredients, step-by-step instructions, and tips for the best flavor. You learned about variations and how to store leftovers. My final thought is that this dish is easy to make and very tasty. Feel free to customize it to your liking. Enjoy your healthy meals!

Avocado Egg Salad Lettuce Wraps

A fresh and creamy avocado egg salad served in crisp lettuce wraps, perfect for a light meal or appetizer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 pieces hard-boiled eggs, peeled and chopped
  • 1 piece ripe avocado, pitted and mashed
  • 2 tablespoons Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 small red onion, finely chopped
  • 1 stalk celery, finely diced
  • to taste salt and pepper
  • 1 head romaine lettuce (for wraps)
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • In a mixing bowl, combine the chopped hard-boiled eggs and mashed avocado.
  • Add the Greek yogurt, Dijon mustard, and lemon juice to the bowl, mixing until well incorporated and creamy.
  • Stir in the finely chopped red onion and diced celery, ensuring they are evenly distributed throughout the mixture.
  • Season the egg salad with salt and pepper to taste, adjusting the seasoning as necessary.
  • Carefully separate the romaine lettuce leaves and wash them gently under cold water. Pat dry with a paper towel.
  • Spoon an ample amount of the avocado egg salad mixture into each lettuce leaf, creating a generous wrap.
  • Garnish with freshly chopped parsley for a pop of color and flavor.

Notes

Arrange the filled lettuce wraps on a platter, with the open side facing up for a beautiful presentation, and serve with lemon wedges on the side for a fresh squeeze when eating.
Keyword avocado, egg salad, healthy, lettuce wraps, light meal