Ingredients
Scale
- 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)
Instructions
- Gather all ingredients on a clean countertop.
- 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.
- While the eggs cool, scoop the avocados into a bowl and mash until creamy yet slightly chunky.
- Dice the cooled hard-boiled eggs and combine with the mashed avocado. Add mayonnaise, Dijon mustard, salt, pepper, and herbs if desired. Mix well.
- Spoon the egg salad mixture onto each lettuce leaf and fold like a taco.
- 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.
- 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