Avocado Egg Salad Lettuce Wraps

$- 4 large eggs - 1 ripe avocado - 2 tablespoons plain Greek yogurt - 1 tablespoon Dijon mustard - 1 teaspoon lemon juice - 1/4 teaspoon garlic powder - Salt and pepper to taste - 1/4 cup red onion, finely chopped - 1/4 cup celery, finely chopped - 1/4 cup fresh cilantro or parsley, chopped - 8 large romaine or butter lettuce leaves To make my avocado egg salad lettuce wraps, gather these simple ingredients. Start with four large eggs. The eggs add protein and richness. Next, grab one ripe avocado. It brings creaminess and healthy fats. You'll need two tablespoons of plain Greek yogurt for extra creaminess and tang. One tablespoon of Dijon mustard adds a nice zing. Don't forget one teaspoon of lemon juice. It brightens the flavors and keeps the avocado fresh. A pinch of garlic powder, about 1/4 teaspoon, gives depth. Add salt and pepper to taste for seasoning. For crunch and flavor, chop 1/4 cup of red onion and 1/4 cup of celery. Finally, use 1/4 cup of fresh cilantro or parsley for a fresh touch. You'll need eight large romaine or butter lettuce leaves as your wraps. With these ingredients, you can create a fresh and healthy meal that is easy to prepare. To boil the eggs for the perfect texture, start by placing four large eggs in a pot. Cover them with water, then bring the water to a boil. Once it boils, cover the pot and remove it from heat. Let the eggs sit for 12 minutes. This method gives you hard-boiled eggs that are not overcooked. After 12 minutes, carefully drain the hot water. Then, place the eggs in a bowl of ice water for about 5 minutes. This cooling method helps with easy peeling. The cold water shocks the eggs, making the shells come off smoothly. While the eggs cool, you can prepare the avocado mixture. In a mixing bowl, take one ripe avocado and mash it with a fork until it is smooth. Add two tablespoons of plain Greek yogurt, one tablespoon of Dijon mustard, one teaspoon of lemon juice, and a quarter teaspoon of garlic powder. Season with salt and pepper to taste. Mix these ingredients until they are well combined. This mixture will be creamy and full of flavor. Once the eggs are cool, peel and chop them into small pieces. Now, gently fold the chopped eggs into the avocado mixture. Add a quarter cup of finely chopped red onion, a quarter cup of finely chopped celery, and a quarter cup of fresh herbs like cilantro or parsley. Make sure everything is well incorporated. To serve, take a large romaine or butter lettuce leaf. Scoop a generous amount of the avocado egg salad onto the leaf. Wrap the leaf around the filling like a taco. Enjoy your fresh and healthy avocado egg salad lettuce wraps! To get the right creamy consistency, use ripe avocado. It should be soft but not brown. Mash it well with a fork until it's smooth. Mix in Greek yogurt and Dijon mustard for extra creaminess. This combo brings a rich texture, perfect for your egg salad. You can add more yogurt if you like it creamier. For more flavor, consider adding spices. A pinch of paprika gives a nice kick. You can also try a dash of cayenne pepper for heat. Fresh herbs like dill or chives add brightness. If you want more crunch, toss in diced pickles or capers. They bring a tangy twist to your salad. These wraps look great on any table. Use large romaine or butter lettuce leaves for a nice shape. Place a generous scoop of the egg salad in the center of each leaf. Fold them like tacos for easy eating. You can also serve them on a platter with extra herbs for a pop of color. Add some lemon wedges on the side for a fresh squeeze. {{image_2}} You can easily adjust this avocado egg salad to fit your needs. If you want a vegan option, try using tofu instead of eggs. Mash firm tofu and mix it with the avocado. For a lighter version, swap Greek yogurt for a plant-based yogurt. If you need a nut-free option, use sunflower seed butter in place of tahini. While romaine or butter lettuce works best, other greens can add fun flavors. Try using collard greens for a sturdy wrap. You can also use Swiss chard for a colorful touch. Even large spinach leaves can be a tasty alternative. Mix and match to find your favorite! You can boost the protein content in your wraps with easy swaps. Try adding cooked chicken or turkey for a heartier meal. Canned tuna or chickpeas work well too. For a nutty flavor, consider adding chopped walnuts or sliced almonds. Each option gives your salad a unique twist! To keep your avocado egg salad fresh, use an airtight container. This helps to lock in moisture and flavor. Glass or plastic containers work well. Make sure to seal the container tightly before placing it in the fridge. This keeps out air and moisture that can spoil the salad. Store your avocado egg salad in the fridge for up to three days. Check for any signs of spoilage before eating. If the salad starts to brown, it’s best to toss it. Keep the salad in a cool part of the fridge, away from heavy or hot foods. This helps maintain its freshness longer. It’s not recommended to freeze avocado egg salad. The texture of the avocado changes when frozen. This can make the salad watery and mushy. If you have leftovers, it’s best to enjoy them fresh rather than freeze them. Yes, you can prepare this avocado egg salad ahead of time. To do this, follow these steps: - Boil and cool the eggs as directed. - Mash the avocado and mix it with yogurt, mustard, lemon juice, and spices. - Chop the eggs and fold them into the avocado mix. - Store it in an airtight container in the fridge. This makes it easy to assemble the wraps later. Just scoop the salad into the lettuce leaves right before serving. These wraps taste best fresh, but they can last up to two days in the fridge. To keep them fresh: - Store the avocado egg salad separately from the lettuce leaves. - Wrap the lettuce leaves in a damp paper towel and place them in a plastic bag. - Keep everything in an airtight container. This method helps maintain the crispness of the lettuce. Yes, this recipe is gluten-free. The main ingredients are eggs, avocado, and vegetables. However, always check labels on any condiments, like mustard, to ensure they are gluten-free. This is important for anyone with gluten sensitivity. Absolutely! You can experiment with different options: - Swap plain Greek yogurt for regular yogurt for a lighter taste. - Use avocado oil mayo for a creamy texture. - Add a bit of sour cream for a tangy flavor. These alternatives can give your salad a unique twist while keeping it delicious. This blog post outlined how to make a tasty avocado egg salad wrap. We discussed key ingredients, cooking steps, and helpful tips. You learned how to customize the recipe to fit your taste and dietary needs. In closing, this dish is not only easy to prepare but also really healthy. Try it out for a quick lunch or snack! Enjoy making it your own, and savor every bite.$

Discover a fresh twist on lunchtime with these delicious Avocado Egg Salad Lettuce Wraps! Packed with protein and healthy fats, this easy recipe combines creamy avocado, hard-boiled eggs, and crunchy veggies all wrapped in crisp lettuce. Perfect for a light meal or snack, this dish is quick to prepare in just 30 minutes. Click through to explore the full recipe and enjoy a nutritious bite! #AvocadoEggSalad #HealthyRecipes #LettuceWraps #EasyMeals

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Ingredients

4 large eggs

1 ripe avocado

2 tablespoons plain Greek yogurt

1 tablespoon Dijon mustard

1 teaspoon lemon juice

1/4 teaspoon garlic powder

Salt and pepper to taste

1/4 cup red onion, finely chopped

1/4 cup celery, finely chopped

1/4 cup fresh cilantro or parsley, chopped

8 large romaine or butter lettuce leaves

Instructions

Begin by boiling the eggs. Place them in a pot, cover with water and bring to a boil. Once boiling, cover the pot, remove from heat and let sit for 12 minutes.

After 12 minutes, carefully drain the hot water and place the eggs in a bowl of ice water to cool for about 5 minutes. This makes peeling easier.

While the eggs are cooling, in a mixing bowl, mash the avocado with a fork until smooth. Add Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Mix until well combined.

Once the eggs are cool, peel and chop them into small pieces.

Gently fold the chopped eggs, red onion, celery, and fresh herbs into the avocado mixture until everything is well incorporated.

To serve, take a lettuce leaf and scoop a generous amount of the avocado egg salad onto the leaf.

Wrap the leaf around the filling like a taco and enjoy!

Prep Time: 15 min | Total Time: 30 min | Servings: 4