Avocado Egg Salad Lettuce Wraps Recipe

There’s something magical about the combination of creamy avocado and perfectly cooked eggs nestled in crisp lettuce. The first bite of these Avocado Egg Salad Lettuce Wraps is like a delightful dance party for your taste buds—smooth, rich flavors meet the satisfying crunch of fresh greens. Imagine this on a warm sunny day or at your next picnic; it’s the kind of dish that makes you feel good inside and out.

I remember the first time I tried making these wraps. I invited my friends over for brunch, and let’s just say their faces lit up like kids in a candy store when they tasted this refreshing dish. It was an instant hit! Whether you’re looking for a quick lunch or something to impress at your next gathering, these wraps are sure to become your new favorite.

I can still hear my friend exclaiming how he couldn’t believe something so simple could taste so divine!

Essential Ingredients

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

• Ripe Avocados: Choose avocados that yield slightly when pressed; they should be perfectly creamy for mixing.
• Hard-Boiled Eggs: Aim for large eggs; cook them until just firm but not rubbery—perfectly tender is the goal.
• Lettuce Leaves: Use crisp romaine or butter lettuce for wrapping; they add a wonderful crunch.
• Greek Yogurt: Opt for plain Greek yogurt instead of mayo; it keeps things light while adding creaminess.
• Lemon Juice: Freshly squeezed lemon juice brightens up the flavors; bottled juice just won’t cut it.
• Salt and Pepper: Enhance flavor with freshly cracked black pepper and sea salt—seasoning is key!
• Fresh Herbs (optional): Consider adding chopped cilantro or parsley for an extra pop of freshness.

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 the counter. Make sure your avocados are ripe but not overly soft—nobody wants guacamole instead of salad.

Boil the Eggs: Place eggs in a pot of cold water over medium heat. Bring to a boil and then let simmer for 10-12 minutes before plunging them into cold water to cool down.

Mash the Avocados: Once your avocados are ripe, cut them open and scoop out the flesh into a bowl. Mash them until smooth but still slightly chunky to retain texture.

Add Flavorings: Squeeze fresh lemon juice into your mashed avocados along with Greek yogurt, salt, and pepper. Mix until everything is beautifully combined—it’s like a party in that bowl!

Chop the Eggs: When eggs are cool enough to handle, peel them and chop them into small pieces. Add these lovely morsels to your avocado mixture.

Wrap It Up!: Take your lettuce leaves and scoop generous portions of this vibrant mixture into each leaf. Wrap them up tightly like little presents ready to be devoured!

Enjoy every crunchy bite of these delightful wraps that taste as good as they look!

Now you have a star dish that’s going to shine at any meal or gathering without breaking a sweat!

Perfecting the Cooking Process

Start by boiling the eggs for about 10-12 minutes, then cool them in ice water. While they cool, mash the avocado in a bowl with lime juice and seasoning. Finally, chop the eggs and mix everything together for a smooth consistency.

Add Your Touch

Feel free to customize this recipe by adding diced tomatoes, red onion, or even a dash of hot sauce. You can also swap lettuce with whole grain wraps or pita for added flavor and texture.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. However, avoid reheating as avocado can brown quickly and lose its creamy texture.

A friend once told me that these Avocado Egg Salad Lettuce Wraps were even better during a picnic, served alongside fresh fruit and laughter. It became our go-to summer recipe!

FAQ

What can I substitute for lettuce in Avocado Egg Salad Lettuce Wraps?

You can use whole grain wraps or pita bread instead of lettuce for more substance.

How long do leftovers last in the fridge?

Leftovers can be stored for up to three days in an airtight container.

Can I make Avocado Egg Salad ahead of time?

Yes, you can prepare it a day in advance but avoid mixing the avocado until serving to prevent browning.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Avocado Egg Salad Lettuce Wraps

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• Author: Sophie
• Total Time: 27 minutes
• Yield: Serves 3 (2 wraps per serving) 1x

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Description

Experience a burst of flavor with these creamy Avocado Egg Salad Lettuce Wraps. Perfect for a light lunch or appetizer, they offer deliciousness in every crunchy bite.

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Ingredients

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• 2 ripe avocados, mashed
• 4 large hard-boiled eggs, chopped
• 6 large romaine or butter lettuce leaves
• ½ cup plain Greek yogurt
• 2 tbsp fresh lemon juice
• Salt and pepper to taste
• Fresh herbs (optional, e.g., cilantro or parsley)

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Instructions

1. Prepare your ingredients by gathering everything on the counter.
2. Boil the eggs by placing them in cold water, bringing to a boil, then simmering for 10-12 minutes. Cool them in ice water.
3. Mash the avocados in a bowl until smooth but slightly chunky.
4. Stir in lemon juice, Greek yogurt, salt, and pepper into the mashed avocado.
5. Once cooled, peel and chop the hard-boiled eggs and gently fold them into the avocado mixture.
6. Spoon generous portions of the mixture into each lettuce leaf and wrap tightly.

Notes

• For added crunch and flavor, consider mixing in diced tomatoes or red onions.
•  Experiment with different herbs like dill or basil for a unique twist.
• If you prefer more substance, use whole grain wraps instead of lettuce.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Appetizer
• Method: No cooking method required
• Cuisine: American

Nutrition

• Serving Size: 2 wraps (200g)
• Calories: 290
• Sugar: 3g
• Sodium: 310mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 186mg