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- 4 hard-boiled eggs, peeled and chopped - 1 ripe avocado, mashed - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon fresh lemon juice - 1/4 cup red onion, finely chopped - 1/4 cup celery, diced - Salt and pepper, to taste - 8 large romaine or butter lettuce leaves - Optional: fresh herbs (dill or cilantro) for garnish When measuring, use a standard tablespoon for yogurt and mustard. For the lemon juice, a fresh squeeze gives the best flavor. Chop the red onion and celery finely to mix well. This helps each bite have a nice crunch. The eggs should be hard-boiled and cooled before chopping. A ripe avocado is key; it should feel soft but not mushy. Fresh herbs like dill or cilantro can boost the salad's flavor. Feel free to add them if you like. You can also mix in spices like paprika for extra zest. If you want a protein boost, consider adding cooked chicken or tuna. These options can make the wraps even heartier. {{ingredient_image_1}} To start, gather all the ingredients you need. You will need: - 4 hard-boiled eggs, peeled and chopped - 1 ripe avocado, mashed - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon fresh lemon juice - 1/4 cup red onion, finely chopped - 1/4 cup celery, diced - Salt and pepper, to taste - 8 large romaine or butter lettuce leaves - Optional: fresh herbs (dill or cilantro) for garnish Make sure your eggs are hard-boiled and cool. Chop them into small pieces. Mash the avocado in a bowl until smooth. In a medium bowl, combine the chopped eggs and mashed avocado. Add the Greek yogurt, Dijon mustard, and lemon juice. Mix well until everything is creamy and smooth. Now, fold in the finely chopped red onion and diced celery. This adds a nice crunch to the salad. Be gentle so you don't break the eggs too much. Season with salt and pepper to taste. If you want, mix in fresh herbs for extra flavor. Now, it's time to put it all together. Take a large lettuce leaf and spoon the avocado egg salad into the center. Fold the sides of the leaf over the filling to make a wrap. If you're using herbs for garnish, sprinkle them on top. Enjoy your wraps right away for the best taste! To get the best texture, start with fresh eggs. Hard-boil them perfectly. Let them cool before peeling. Chop the eggs into small bits. This makes them mix well with the avocado. Mash the avocado until it’s creamy. Combine them gently to keep some egg chunks. This gives a nice bite to each wrap. To boost the flavor, use fresh lemon juice. It adds brightness and cuts through the richness. Dijon mustard brings a tangy kick. You can also add herbs like dill or cilantro. They add freshness and depth. Don’t forget to taste your mix. Adjust salt and pepper as needed. Serve the avocado egg salad in crisp lettuce leaves. Romaine or butter lettuce works great. You can also add toppings like sliced radishes or cherry tomatoes. They add color and crunch. For a fun twist, serve with tortilla chips on the side. This makes a great snack or light lunch. Pro Tips Use Fresh Eggs: For the best flavor and texture, use fresh eggs for boiling. They will be easier to peel and taste better in your salad. Customize Your Herbs: Experiment with different fresh herbs like chives, parsley, or basil to add unique flavors to your avocado egg salad. Make Ahead: Prepare the avocado egg salad in advance and store it in an airtight container in the fridge. It can last for up to 2 days. Choose the Right Lettuce: Opt for sturdy lettuce leaves like romaine or butter lettuce to hold the filling well without tearing. {{image_2}} If you need a swap for Greek yogurt, try using sour cream. It gives a creamy texture and tang. You can also use plain yogurt for a lighter taste. For a dairy-free option, consider using mashed tofu or avocado. These options keep the salad smooth and tasty. Want to boost the protein in your salad? You can chop up some cooked chicken or turkey. Canned tuna or salmon also makes a great addition. For a plant-based choice, try adding chickpeas or black beans. These options not only add protein but also extra flavor and texture. While romaine and butter lettuce work best, you can use other types too. Leafy greens like green leaf or red leaf lettuce are good choices. For a crunchier wrap, consider using iceberg lettuce. Each type adds a unique taste and texture to your wraps. Feel free to explore and find your favorite! To keep your avocado egg salad fresh, place it in an airtight container. Make sure to seal it well to avoid air and moisture. Store it in the fridge right after you make it. This helps to keep the flavors intact and the ingredients fresh. The avocado egg salad will last about 3 days in the fridge. The eggs and Greek yogurt stay fresh, but the avocado can brown quickly. If you notice any brown spots, just mix the salad well, and it should be fine. Always check for any off smells before eating leftovers. You don’t need to reheat this salad. It’s best served cold or at room temperature. If you want, you can enjoy it straight from the fridge or let it sit out for a few minutes before serving. This keeps the flavors bright and fresh. If you prefer warm dishes, consider making a warm egg salad instead. Yes, you can use other types of lettuce. Butter lettuce or romaine works well. They both have sturdy leaves that hold the filling nicely. You can even try collard greens for a fun twist. Just make sure they are large enough to wrap around the filling. You can replace mayonnaise with Greek yogurt. It adds creaminess and a nice tang. You can also use mashed avocado for an even richer flavor. If you like a kick, try adding some mustard or a bit of sour cream. The avocado egg salad lasts about 2-3 days in the fridge. Make sure to store it in an airtight container. If the salad starts to brown, it’s still safe but may not look great. You can add a bit of lemon juice to slow down browning. In this article, we covered how to make delicious egg salad lettuce wraps. You learned about the key ingredients, measurements, and how to prepare them. I shared tips for great texture and flavor. We explored options for protein and different lettuce types. Lastly, I explained storage and reheating methods. Try these wraps for a fun, healthy meal. You’ll enjoy making and eating them often.

Avocado Egg Salad Lettuce Wraps

A fresh and healthy twist on egg salad served in lettuce wraps.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large hard-boiled eggs, peeled and chopped
  • 1 ripe avocado, mashed
  • 2 tablespoons Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 0.25 cup red onion, finely chopped
  • 0.25 cup celery, diced
  • to taste Salt and pepper
  • 8 large romaine or butter lettuce leaves
  • optional fresh herbs (dill or cilantro) for garnish

Instructions
 

  • In a medium mixing bowl, combine the chopped hard-boiled eggs and mashed avocado.
  • Add the Greek yogurt, Dijon mustard, and lemon juice to the bowl. Mix well until the ingredients are well incorporated.
  • Fold in the finely chopped red onion and diced celery, ensuring they are evenly distributed throughout the mixture.
  • Season with salt and pepper to taste. If desired, add some fresh herbs for an extra burst of flavor.
  • To serve, spoon the avocado egg salad mixture into the center of each lettuce leaf, creating a small wrap.
  • Garnish with additional herbs if using, and enjoy!

Notes

Feel free to customize with your favorite herbs.
Keyword avocado, easy, egg salad, healthy, lettuce wraps