Avocado Egg Salad Lettuce Wraps Recipe

Imagine biting into a fresh, crisp lettuce wrap filled with creamy avocado and perfectly boiled eggs—sounds divine, right? The unique blend of flavors in these Avocado Egg Salad Lettuce Wraps creates an explosion of taste that will leave your taste buds dancing. It’s like a flavor fiesta where the avocados and eggs are the life of the party!

Now picture this: It’s a sunny afternoon picnic with friends, and you pull out these delightful wraps. As you take a bite, you’re met with the satisfying crunch of the lettuce paired with that luscious creaminess from the avocado. Everyone around you is impressed, asking for the recipe! You feel like a culinary rock star. That’s the magic of Avocado Egg Salad Lettuce Wraps—they’re not just food; they’re an experience.

I still remember the first time I made these wraps; my family devoured them within minutes and kept asking for more!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Avocados: Look for avocados that yield slightly to gentle pressure; this ensures they’re perfectly creamy.
• Hard-Boiled Eggs: Use fresh eggs for better flavor; boil them until firm yet tender.
• Lettuce Leaves: Romaine or butter lettuce works well; choose large leaves for ample filling.
• Mayonnaise: Opt for mayonnaise made with olive oil for added richness without guilt.
• Mustard: A touch of Dijon mustard adds a zingy kick to elevate your egg salad.
• Salt and Pepper: Season to taste; fresh cracked pepper adds a delightful finish.
• Fresh Herbs (optional): Chop some chives or dill for added freshness and depth of flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Start by gathering all your ingredients on a clean countertop. This helps streamline your cooking process and ensures you have everything on hand.

Boil the Eggs: Place eggs in a pot filled with water. Bring it to a boil over medium heat. Once boiling, cover and remove from heat. Let sit for about 12 minutes before transferring them to cold water.

Mash the Avocados: While waiting for your eggs to cool, scoop ripe avocados into a mixing bowl. Mash them gently with a fork until creamy but still slightly chunky.

Add Other Ingredients: Dice your cooled hard-boiled eggs and add them to the mashed avocado along with mayonnaise, Dijon mustard, salt, pepper, and herbs if using. Mix until everything is well combined.

Assemble Your Wraps: Take a generous spoonful of your avocado egg salad mixture and place it onto each lettuce leaf. Fold like a taco so that none of that glorious filling escapes.

Serve Fresh!: Enjoy your wraps immediately while they are fresh and crisp! Pair them with some colorful veggie sticks or fruit for an inviting presentation.

Now that you’ve mastered these tasty Avocado Egg Salad Lettuce Wraps, feel free to share them at brunches or even midnight snack sessions—no judgment here! Enjoy every bite as you relish those delightful flavors wrapped in crunchy lettuce goodness. Happy eating!

Perfecting the Cooking Process

Start by mashing the avocados while chopping other ingredients. This sequence keeps everything fresh and integrates flavors beautifully, ensuring a delightful texture.

Add Your Touch

Feel free to swap Greek yogurt for mayonnaise for a healthier spin or add diced bell peppers for extra crunch. Personal touches make each bite unique!

Storing & Reheating

Store leftovers in an airtight container with plastic wrap pressed against the surface to prevent browning. Consume within two days for best quality.

Creating my first batch of avocado egg salad was like discovering a hidden treasure in my kitchen. Friends raved about it, prompting me to whip up more batches for gatherings!

FAQ

What can I use instead of lettuce for wraps?

Any leafy green, like collard greens or kale, works great as a wrap alternative.

Can I prepare avocado egg salad in advance?

You can make it ahead but consume within two days to maintain freshness and flavor.

How do I keep avocados from browning?

Use lemon juice on cut surfaces; its acidity slows down oxidation effectively!

Print

Avocado Egg Salad Lettuce Wraps

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 127 reviews

Save Recipe Recipe Saved

Pin Recipe

Delight in these fresh Avocado Egg Salad Lettuce Wraps, combining creamy avocado and hard-boiled eggs for a vibrant, healthy snack or lunch option that’s easy to make and full of flavor.

• Total Time: 27 minutes
• Yield: Serves 6 wraps 1x

Ingredients

Scale 1x2x3x

• 2 ripe avocados (about 1 cup mashed)
• 4 hard-boiled eggs
• 6 large lettuce leaves (Romaine or butter lettuce)
• 1/4 cup mayonnaise (preferably olive oil-based)
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 2 tbsp fresh herbs (chives or dill) (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Gather all ingredients on a clean countertop.
2. Boil the eggs by placing them in a pot of water. Bring to a boil, cover, and remove from heat. Let sit for 12 minutes before cooling in cold water.
3. While the eggs cool, scoop the avocados into a bowl and mash until creamy yet slightly chunky.
4. Dice the cooled hard-boiled eggs and combine with the mashed avocado. Add mayonnaise, Dijon mustard, salt, pepper, and herbs if desired. Mix well.
5. Spoon the egg salad mixture onto each lettuce leaf and fold like a taco.
6. Serve immediately with colorful veggie sticks or fruit.

Notes

• For a healthier twist, substitute Greek yogurt for mayonnaise.
•  Add diced bell peppers for extra crunch and flavor.
•  To keep leftovers fresh, store in an airtight container with plastic wrap pressed against the surface.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Snack
• Method: No cooking required for assembly
• Cuisine: American

Nutrition

• Serving Size: 1 wrap (approximately 95g)
• Calories: 210
• Sugar: 1g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 7g
• Protein: 6g
• Cholesterol: 186mg