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Avocado Egg Salad Lettuce Wraps
Annie Graves

Avocado Egg Salad Lettuce Wraps

Try these Avocado Egg Salad Lettuce Wraps! A creamy, healthy twist on classic egg salad, wrapped in crisp lettuce for a light and refreshing meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Lunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Avocado Egg Salad
  • 4 hard-boiled eggs peeled and chopped
  • 1 ripe avocado mashed
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp fresh chives or green onions chopped
  • 1/4 tsp garlic powder
  • Salt and freshly ground black pepper to taste
For the Lettuce Wraps
  • 6-8 large lettuce leaves butter lettuce, romaine, or iceberg work well
  • 1/2 cup cherry tomatoes halved (optional)
  • Sliced radishes or cucumbers for added crunch optional
Optional Add-Ins
  • A pinch of red pepper flakes for heat
  • Crumbled bacon for extra flavor
  • A sprinkle of feta or goat cheese for a creamy touch
Substitutions
  • Dairy-Free: This recipe is naturally dairy-free but feel free to omit cheese if using.
  • Vegan: For a vegan version substitute the eggs with firm tofu or mashed chickpeas.

Method
 

Make the Avocado Egg Salad
  1. In a medium bowl, mash the ripe avocado until smooth.
  2. Add the chopped hard-boiled eggs, Dijon mustard, lemon juice, chives (or green onions), garlic powder, salt, and pepper.
  3. Stir gently to combine, making sure the eggs are coated in the creamy avocado mixture.
Assemble the Lettuce Wraps
  1. Lay the lettuce leaves flat on a clean surface.
  2. Spoon a generous amount of the avocado egg salad into the center of each lettuce leaf.
  3. Top with halved cherry tomatoes, sliced radishes, or cucumbers for extra crunch, if desired.
Wrap and Serve
  1. Carefully fold the lettuce around the egg salad to create a wrap, or simply enjoy them open-faced.
  2. Serve immediately for the best texture and freshness.

Notes

Nutritional Information (Per Wrap):

  • Calories: 150-180
  • Carbohydrates: 6g
  • Protein: 9g
  • Fat: 12g
  • Saturated Fat: 2g
  • Sodium: 200mg
  • Fiber: 4g
  • Sugar: 2g

Notes/Advice:

  • Additions/Subtractions:
    • If you prefer a chunkier texture, leave some pieces of avocado unmashed and stir them into the egg salad.
    • For added crunch, you can sprinkle sunflower seeds or chopped almonds over the egg salad before wrapping.
    • If you don’t have fresh lettuce, you can also serve the egg salad in a low-carb wrap or atop cucumber slices for a bite-sized snack.