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- 4 hard-boiled eggs, peeled and chopped - 1 ripe avocado, mashed - 2 tablespoons plain Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon lemon juice - 1/4 cup red onion, finely chopped - 1/4 cup celery, finely chopped - Salt and pepper to taste - 8 large leafy romaine or butter lettuce leaves - Fresh dill or parsley for garnish (optional) The core of this dish lies in simple, fresh ingredients. The hard-boiled eggs and ripe avocado blend perfectly. The Greek yogurt adds creaminess while keeping it light. Dijon mustard gives a nice kick, and lemon juice brightens the flavors. Red onion and celery add crunch. - Chopped pickles - Sriracha or hot sauce - Chopped bell peppers - Green onions - A sprinkle of paprika Feel free to mix in any of these extras. Chopped pickles add tang, while Sriracha boosts heat. Bell peppers offer sweetness and color. Green onions give a fresh bite, and paprika adds depth. - For a dairy-free version, skip the Greek yogurt. Use mashed avocado instead. - If you want fewer carbs, skip the lettuce and serve in a bowl. - For a vegan option, replace eggs with chickpeas. Mash them well and mix with avocado. These swaps help fit different diets without losing taste. Enjoy making this dish your own! To make this tasty salad, start with four hard-boiled eggs. Peel and chop them into small pieces. Next, take one ripe avocado and mash it in a medium bowl. Add the chopped eggs to the bowl. Then, stir in two tablespoons of plain Greek yogurt and one tablespoon of Dijon mustard. Next, squeeze in one tablespoon of lemon juice for some zing. Chop up a quarter cup of red onion and a quarter cup of celery. Add these to your bowl as well. Mix everything gently. Be careful not to mash the eggs too much; you want some nice chunks. Finally, season your salad with salt and pepper to taste. Now, it's time to wrap up your salad! Rinse eight large leafy romaine or butter lettuce leaves. Pat them dry with a paper towel. Take a spoonful of the avocado egg salad and place it in the center of each leaf. Fold the sides of the leaf over the filling to create a wrap. For a pretty touch, garnish each wrap with fresh dill or parsley. This adds both flavor and color. Serve the wraps right away for the best taste. If you need to make them ahead of time, you can refrigerate them for up to one hour. Enjoy your fresh and simple meal! To get the best texture for your egg salad, you need to handle the eggs gently. Start by chopping the hard-boiled eggs into small pieces. You want some chunks, not mush. Next, when you mix in the mashed avocado, do it slowly. Use a spatula to fold the ingredients together. This keeps the eggs from getting too broken down. The mix should be creamy but still have some bite. A good texture makes every bite enjoyable. If you have extra avocado egg salad, store it in an airtight container. This keeps it fresh and safe to eat. Place a piece of plastic wrap directly on the salad before sealing the lid. This helps prevent browning. You can keep it in the fridge for up to a day. After that, the salad may not taste as good. Always check for any off smells or colors before eating leftovers. These wraps are great on their own, but you can make them even better. Try adding sliced cucumbers or cherry tomatoes for crunch. A sprinkle of fresh dill or parsley adds flavor and looks nice. You could also serve them with a side of fresh fruit for sweetness. For a little heat, add sliced jalapeños or a dash of hot sauce. These pairings can boost the taste and make your meal more fun. {{image_2}} If you want to cut carbs, use fewer eggs. You can swap one egg for extra avocado. This keeps the creaminess and flavor. Also, choose butter lettuce. It has fewer carbs than traditional wraps. You can even skip the yogurt for a lighter version. This still tastes great and feels fresh. For a vegan option, replace the eggs with chickpeas. Mash the chickpeas just like you would with eggs. You can also use tahini instead of yogurt. This gives a nice nutty flavor. Add in some diced cucumbers for crunch. This keeps it light but filling. Spices can change the whole dish! Try adding a pinch of paprika for a smoky flavor. You can also mix in some chopped jalapeños for heat. Want more herbs? Fresh cilantro or chives work well too. Adding fruit like diced apples brings a sweet twist. This makes the salad fun and interesting. To store avocado egg salad, place it in an airtight container. Use a lid that seals well. This will keep the salad fresh and prevent it from drying out. If you want to keep it greener, press plastic wrap against the top surface of the salad before sealing. For lettuce wraps, store the salad and lettuce separately. Wrap the lettuce in damp paper towels. Place it in a plastic bag. This keeps the leaves crisp. Store the avocado egg salad in its container. When ready to eat, simply fill the lettuce leaves with the salad. Leftovers can last for about 2 to 3 days in the fridge. Check for any signs of browning or spoilage. If the salad looks fine, it is safe to eat. Always remember to store it properly to maintain its freshness. Yes, you can use mashed avocado instead of Greek yogurt. This swap will make your egg salad creamy and rich. The flavor will change a bit, but it will still taste great. You can skip the yogurt if you want a dairy-free option too. Just remember to adjust the seasoning for the best taste. You can add many fillings to your lettuce wraps. Some great options are: - Cherry tomatoes, halved - Cucumber, diced - Bell peppers, chopped - Cooked bacon bits - Shredded carrots - Fresh herbs like basil or cilantro Feel free to mix and match based on your taste. Adding crunch and color makes each wrap fun and tasty. Making this recipe in advance is easy. You can prepare the avocado egg salad a few hours before serving. Just store it in an airtight container in the fridge. Wait to assemble the lettuce wraps until you are ready to serve. This keeps the lettuce crisp. You can make it up to a day ahead, but I suggest using it within a few hours for the best flavor and texture. In this blog post, we explored how to make a tasty avocado egg salad. We covered the key ingredients, including optional and substitute options for any diet. The step-by-step instructions made it simple to prepare and serve the salad in lettuce wraps. I shared tips for texture, storage, and great pairings. You can even find tasty variations to keep it fresh. Overall, this dish is healthy, fun, and easy to make. Enjoy creating your perfect avocado egg salad!

Avocado Egg Salad Lettuce Wraps

Discover the refreshing twist of Avocado Egg Salad Lettuce Wraps! This easy and healthy recipe features creamy avocado and protein-packed eggs wrapped in crisp lettuce, perfect for a light lunch or snack. Ready in just 10 minutes, these wraps are not only delicious but also customizable with your favorite herbs. Click to explore this simple recipe and enjoy a burst of flavor with every bite!
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Ingredients
  

4 hard-boiled eggs, peeled and chopped

1 ripe avocado, mashed

2 tablespoons plain Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1/4 cup red onion, finely chopped

1/4 cup celery, finely chopped

Salt and pepper to taste

8 large leafy romaine or butter lettuce leaves

Fresh dill or parsley for garnish (optional)

Instructions
 

In a medium mixing bowl, combine the chopped hard-boiled eggs and mashed avocado.

    Add the Greek yogurt, Dijon mustard, lemon juice, red onion, and celery to the bowl.

      Gently fold all the ingredients together until well incorporated. Be careful not to mash the eggs too much; you want some texture.

        Season the mixture with salt and pepper to taste.

          Rinse and pat dry the lettuce leaves, then carefully spoon the avocado egg salad mixture into the center of each leaf, creating a wrap.

            Garnish each wrap with fresh dill or parsley if desired for added flavor and visual appeal.

              Serve immediately or refrigerate for up to an hour before serving.

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