Avocado Egg Salad Lettuce Wraps Recipe

Introduction

Avocado Egg Salad Lettuce Wraps are a fresh and healthy twist on classic egg salad. Creamy avocado adds richness while crisp lettuce leaves keep it light and refreshing—perfect for a quick lunch or snack.

Ingredients

• 2 ripe avocados
• 4 hard-boiled eggs
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 tablespoon mayonnaise (optional)
• 1 tablespoon chopped chives
• 1 head of lettuce (such as romaine or butter lettuce)

Instructions

1. Step 1: Peel and pit the avocados, then mash them in a bowl until smooth but still slightly chunky.
2. Step 2: Chop the hard-boiled eggs and add them to the mashed avocados.
3. Step 3: Add lemon juice, salt, pepper, and mayonnaise (if using) to the mixture and stir well to combine.
4. Step 4: Mix in the chopped chives for a mild onion flavor.
5. Step 5: Separate the lettuce leaves and wash them thoroughly, then pat dry.
6. Step 6: Spoon the avocado egg salad onto each lettuce leaf.
7. Step 7: Wrap the lettuce around the filling and serve immediately for best freshness.

Tips & Variations

• Use Greek yogurt instead of mayonnaise for a lighter, tangier salad.
• Add diced celery or red onion for extra crunch and flavor.
• Try different herbs like dill or parsley to vary the taste.
• Use butter lettuce for a softer wrap or romaine for more crunch.

Storage

Store any leftover avocado egg salad in an airtight container in the refrigerator for up to 2 days. Because avocado browns quickly, squeeze a little extra lemon juice on top before storing. Reheat is not recommended; serve cold with fresh lettuce leaves.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the avocado egg salad ahead of time?

Yes, you can prepare the salad up to a day in advance. To keep it fresh and green, mix in the lemon juice just before storing and cover tightly.

What is the best type of lettuce for wraps?

Butter lettuce and romaine both work well. Butter lettuce is softer and more pliable, while romaine offers a satisfying crunch and holds up well to the filling.

Avocado Egg Salad Lettuce Wraps Recipe

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★★★★★

4.6 from 102 reviews

• Author: Sophie
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Carb

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Description

These Avocado Egg Salad Lettuce Wraps are a fresh, nutritious, and low-carb alternative to traditional sandwiches. Creamy ripe avocados and protein-rich hard-boiled eggs combine with a hint of lemon and chives, all wrapped in crisp lettuce leaves, making for a light, flavorful, and satisfying meal or snack perfect for any time of day.

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Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 ripe avocados
• 4 hard-boiled eggs
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 tablespoon mayonnaise (optional)
• 1 tablespoon chopped chives

Wrap

• 1 head of lettuce (such as romaine or butter lettuce)

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Instructions

1. Prepare Avocados: Peel and pit the ripe avocados, then place them in a bowl and mash thoroughly using a fork until smooth but slightly chunky.
2. Chop Eggs: Peel and chop the hard-boiled eggs into small pieces and add them to the mashed avocados.
3. Season Mixture: Add lemon juice, salt, pepper, and mayonnaise (if using) to the avocado and egg mixture. Stir well to combine all flavors evenly.
4. Add Chives: Fold in the chopped chives, giving the salad a mild oniony freshness and a pop of color.
5. Prepare Lettuce: Separate the lettuce into individual leaves and wash them thoroughly to remove any dirt, then dry them completely for crispness.
6. Assemble Wraps: Spoon a generous amount of the avocado egg salad onto each lettuce leaf, spreading it evenly but leaving some space at the edges.
7. Serve: Wrap the lettuce leaves around the filling gently and serve immediately to maintain crispness and freshness.

Notes

• For added crunch, consider sprinkling some diced celery or cucumber into the salad.
• Mayonnaise is optional; for a lighter version, simply omit it or substitute with Greek yogurt.
• These wraps are best served fresh to prevent the lettuce from wilting.
• You can add a dash of hot sauce or paprika for a spicy kick.
• Store any leftover avocado egg salad in an airtight container in the refrigerator for up to 2 days; lemon juice helps prevent browning.

• Prep Time: 15 minutes
• Cook Time: 10 minutes (for hard-boiling eggs)
• Category: Lunch
• Method: No-Cook
• Cuisine: American

Keywords: avocado egg salad, lettuce wraps, low carb lunch, healthy wraps, avocado recipes, egg salad, quick meal