Looking for a light, flavorful, and ridiculously easy lunch? These Avocado Egg Salad Lettuce Wraps are a game-changer! They’re creamy, packed with protein, and wrapped in crisp, refreshing lettuce—perfect for a quick meal that feels indulgent but is totally nutritious. Plus, they come together in minutes, making them a lifesaver on busy days!
Why You’ll Love This Recipe
Whether you’re looking for a quick weekday lunch or a fun party appetizer, this avocado egg salad ticks all the boxes. Here’s why you’ll love it:
- Healthy & Nourishing: Packed with protein, healthy fats, and fiber to keep you feeling energized.
- Quick & Easy: You can whip this up in just 10 minutes—perfect for meal prep!
- Super Creamy & Flavorful: The avocado adds a luscious texture, making it even better than classic egg salad.
- Low-Carb & Gluten-Free: A great alternative to traditional sandwiches.
- Customizable: Add your favorite mix-ins for extra flavor.
Ingredients Breakdown
Essentials
- 4 hard-boiled eggs, peeled and chopped
- 1 ripe avocado, mashed
- 1 tablespoon Greek yogurt or mayo
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon fresh chives or green onions, finely chopped
- Salt and black pepper to taste
- 1 head butter lettuce or romaine, leaves separated
Pro Tips
- Mash the avocado well for a super creamy egg salad, or leave it chunky for more texture.
- Use a fork to break up eggs into small pieces for easier mixing.
- For a little extra crunch, add diced celery or radishes.
- Fresh herbs like dill or cilantro can add a fun twist!
Step-by-Step Instructions
- Prepare the eggs: Peel and chop your hard-boiled eggs into small pieces.
- Mash the avocado: In a medium bowl, mash the avocado with a fork until smooth.
- Mix it up: Add the eggs, Greek yogurt (or mayo), Dijon mustard, lemon juice, chives, salt, and black pepper. Stir everything together until well combined.
- Assemble the wraps: Spoon the avocado egg salad into lettuce leaves.
- Serve & enjoy: Garnish with extra chives or a sprinkle of paprika and dig in!
Chef’s Tips and Tricks
- Make it ahead: Store the egg salad in the fridge with plastic wrap pressed against the surface to prevent browning.
- Use fresh lemon juice: It not only adds brightness but also helps keep the avocado green.
- Don’t overmix: A little texture makes the salad more satisfying.
- Want more crunch? Toss in chopped cucumbers or toasted nuts.
Recipe Variations and Serving Suggestions
- Spicy Kick: Add a pinch of cayenne or a drizzle of sriracha for some heat.
- Bacon Lover’s Dream: Sprinkle some crispy bacon bits for a smoky flavor.
- Make It Heartier: Serve inside a whole wheat tortilla for a wrap.
- Tropical Twist: Add a spoonful of diced mango for a sweet contrast.
FAQs
Can I make this egg salad ahead of time?
Yes! Just store it in an airtight container with plastic wrap pressed against the surface to prevent oxidation. Best enjoyed within 24 hours.
What’s the best type of lettuce for wraps?
Butter lettuce is my go-to for its tenderness, but romaine works well too if you prefer a bit more crunch.
Can I use store-bought hard-boiled eggs?
Absolutely! It’s a great shortcut that saves time—just be sure to chop them into small, bite-sized pieces.
Recipe Card
Avocado Egg Salad Lettuce Wraps
Servings: 2-3 | Prep Time: 10 minutes | Cook Time: 0 minutes
Ingredients:
- 4 hard-boiled eggs, chopped
- 1 ripe avocado, mashed
- 1 tbsp Greek yogurt or mayo
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tbsp fresh chives, chopped
- Salt & black pepper to taste
- 1 head butter lettuce, leaves separated
Instructions:
- Chop hard-boiled eggs and mash avocado in a mixing bowl.
- Add Greek yogurt, Dijon mustard, lemon juice, chives, salt, and black pepper.
- Mix until well combined, keeping some texture.
- Spoon onto lettuce leaves and serve immediately.
Did you try this recipe? Share your delicious creations with me on social media and tag #TheKitchensAid! I’d love to see your take on these refreshing lettuce wraps.
