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- 4 large hard-boiled eggs - 1 ripe avocado - 1 tablespoon Greek yogurt (or sour cream) - 1 tablespoon Dijon mustard - 1 tablespoon fresh lemon juice - 1 green onion, finely sliced - 1/4 teaspoon garlic powder - Salt and freshly ground black pepper, to taste - Optional: Halved cherry tomatoes and freshly chopped parsley - 8 large romaine or butter lettuce leaves To make avocado egg salad lettuce wraps, gather these fresh and simple ingredients. Start with four hard-boiled eggs. They add protein and texture. Next, grab a ripe avocado. This fruit brings creaminess and flavor. You will also need Greek yogurt or sour cream. This makes the salad rich and smooth. A tablespoon of Dijon mustard adds a zesty kick. Fresh lemon juice brightens the dish with some acidity. The green onion gives a mild bite and color. For seasoning, use garlic powder, salt, and black pepper to taste. You can add halved cherry tomatoes and parsley for a pop of color and taste if you wish. Finally, choose eight large romaine or butter lettuce leaves. These leaves make perfect wraps. They are crunchy and light, holding your delicious filling well. For the full recipe, check the previous section. You'll find all the steps to create this tasty meal. Enjoy the fresh flavors in every bite! - First, chop four hard-boiled eggs into small pieces and put them in a bowl. - Next, slice the ripe avocado in half, remove the pit, and scoop the soft flesh into the bowl with the eggs. - Now, add one tablespoon of Greek yogurt, one tablespoon of Dijon mustard, and one tablespoon of fresh lemon juice to the bowl. - Include one finely sliced green onion, 1/4 teaspoon of garlic powder, and a pinch of salt and pepper. - Use a fork to mash the avocado and mix everything together until you get a nice blend. Keep it slightly chunky for better texture. - Rinse eight large romaine or butter lettuce leaves under cold water and dry them well. - Take one lettuce leaf and spoon a good amount of the avocado egg salad into the center. Be careful not to overfill it. - If you'd like, add halved cherry tomatoes and parsley on top for a pretty finish. For the full recipe, check out the complete instructions above. Enjoy your fresh meal! - Keep the egg salad slightly chunky. This adds a nice bite to your wraps. - Adjust seasoning for personal preference. Taste your mix and tweak it to suit you. - Arrange wraps on a platter for serving. This makes your dish look inviting and fresh. - Garnish with cherry tomatoes and parsley for visual appeal. Their colors add a nice touch. - Prepare hard-boiled eggs in advance. This cuts down on your prep time. - Use pre-packaged avocado for quicker prep. It saves time and still tastes great. Use these tips to make your avocado egg salad lettuce wraps shine. You will enjoy a meal that is both fresh and tasty. For the full recipe, check the recipe section above. {{image_4}} You can easily enhance your avocado egg salad with extra ingredients. Adding diced bell peppers gives a nice crunch. You can also include chopped herbs like dill or cilantro for freshness. These additions lift the flavor and make each bite exciting. If you want to switch things up, try different wraps. Collard greens or spinach leaves are great substitutes for lettuce. They add unique tastes and textures. Whole grain tortillas are another option to consider. They provide a filling and hearty base for your egg salad. For a lighter option, use low-fat or vegan yogurt instead of Greek yogurt. This change keeps the salad creamy while cutting some calories. You can also switch Dijon mustard for hummus. Hummus adds flavor and makes the dish even creamier. You can find the full recipe [here](Full Recipe). You should refrigerate any leftover avocado egg salad in an airtight container. This way, it stays fresh for up to one hour before serving. However, I recommend eating it right away for the best taste. The flavors blend nicely when it’s fresh, and the texture remains creamy. Freezing avocado egg salad is not a good idea. The avocado will change texture and become mushy when thawed. To enjoy the best taste and texture, consume this dish fresh. You can prep the egg salad a day ahead of time. Store it in an airtight container in the fridge. Keep the salad separate from the lettuce leaves. This way, the lettuce stays crisp when you serve the wraps. For the full recipe, check the earlier section. No, fresh hard-boiled eggs provide better texture and flavor. Canned eggs lack the richness and depth that fresh eggs bring. When you boil eggs, the yolk stays creamy, while the whites turn firm. This contrast makes each bite delightful and satisfying. Consume within 1-2 days for best quality. As time passes, the avocado can brown, and the salad loses its fresh taste. Store it in an airtight container to keep it as fresh as possible. If you see browning, you can mix in a little lemon juice to help revive the color. Pair with fresh fruit, vegetable sticks, or a light soup. Fresh fruit adds sweetness, while crunchy vegetable sticks give texture. A light soup can balance the meal and add warmth. These sides complement the wraps and make for a well-rounded meal. In this post, we explored a simple, healthy recipe for avocado egg salad lettuce wraps. We covered the essential ingredients, step-by-step preparation, and tips for the best flavor and texture. These wraps are a great way to enjoy nutritious foods without heavy carbs. As you try this recipe, feel free to make it your own. Enjoy experimenting with different ingredients and variations. Eating healthy can be fun and tasty!

Avocado Egg Salad Lettuce Wraps

Discover the delightful taste of Avocado Egg Salad Lettuce Wraps, a perfect light lunch or snack! This easy recipe combines hard-boiled eggs, creamy avocado, and zesty Dijon mustard, all wrapped in fresh lettuce leaves for a nutritious twist. With just 10 minutes of prep, you’ll have a tasty meal that’s fresh and fun. Click through to explore the full recipe and impress your friends and family with these healthy wraps!
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Ingredients
  

4 large eggs, hard-boiled and peeled

1 ripe avocado

1 tablespoon Greek yogurt (or sour cream for a creamier texture)

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice (about half a lemon)

1 green onion, finely sliced

1/4 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

8 large romaine or butter lettuce leaves (for leafy wraps)

Optional: Halved cherry tomatoes and freshly chopped parsley for garnish

Instructions
 

Begin by chopping the hard-boiled eggs into small, bite-sized pieces and transfer them to a medium mixing bowl.

    Slice the avocado in half, carefully remove the pit, and scoop the creamy flesh into the bowl with the chopped eggs.

      To the bowl, add the Greek yogurt, Dijon mustard, fresh lemon juice, finely sliced green onion, garlic powder, and a generous pinch of salt and pepper.

        Using a fork, gently mash the avocado and mix all the ingredients until they are well combined, keeping the mixture slightly chunky for added texture. Taste and adjust seasoning as desired.

          Rinse the lettuce leaves under cold water and thoroughly pat them dry with a paper towel; these leaves will serve as your nutritious wraps.

            Take a large lettuce leaf and spoon a generous amount of the avocado egg salad mixture onto the center. Be careful not to overfill to ensure easy handling.

              If desired, add a touch of flair by garnishing each wrap with halved cherry tomatoes and a sprinkle of freshly chopped parsley, enhancing both flavor and visual appeal.

                Serve the wraps immediately as a refreshing light lunch or snack option. Alternatively, you can refrigerate them for up to one hour to enjoy chilled wraps.

                  Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 4

                    Presentation Tips: Arrange the wraps on a platter, with the garnished cherry tomatoes and parsley artfully scattered around for a vibrant display.