Easy Low-Carb Avocado Egg Salad Wraps Recipe
Avocado Egg Salad Lettuce Wraps
Today on the Takrecipe website, we’re bringing you a light, creamy, and delicious twist on a classic dish — Avocado Egg Salad Lettuce Wraps. This recipe is a perfect balance of protein and healthy fats wrapped in crisp, refreshing lettuce leaves. It’s a satisfying, low-carb meal that’s great for lunch or a light dinner. Not only is it quick to prepare, but it’s also packed with flavor and nutrients, making it a favorite for anyone seeking a wholesome and tasty dish.
Ingredients (Serves 4)
- 6 large eggs
- 2 ripe avocados
- 1 tablespoon lemon juice
- 2 tablespoons Greek yogurt (or mayonnaise)
- 1 teaspoon Dijon mustard
- 1 small red onion, finely chopped
- Salt and black pepper to taste
- 1 tablespoon chopped fresh chives (optional)
- 1 head of butter lettuce or romaine lettuce (leaves separated and washed)
Instructions
1. Boil the eggs
Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once it reaches a boil, cover the pot with a lid, remove it from the heat, and let the eggs sit for 10-12 minutes. Afterward, drain the hot water and transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and chop them roughly.
2. Prepare the avocado base
Cut the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl. Add the lemon juice and mash the avocados with a fork until smooth but still slightly chunky. This prevents browning and adds a zesty flavor.
3. Mix the salad
To the mashed avocados, add the Greek yogurt (or mayonnaise), Dijon mustard, chopped red onion, salt, and pepper. Stir well to combine. Then gently fold in the chopped boiled eggs and fresh chives if using. Mix until everything is evenly coated but try not to over-mix to maintain some texture.
4. Assemble the wraps
Lay out clean and dry lettuce leaves on a serving platter. Spoon a generous amount of the avocado egg salad into the center of each leaf. Serve immediately as a wrap or fold the sides like a taco for easy handling.
Tip 1: Use ripe but firm avocados
🟢 Choose avocados that give slightly when pressed but aren’t mushy to ensure a creamy texture that holds the salad together.
Tip 2: Cool the eggs completely
🟢 Letting the eggs chill fully in ice water makes them easier to peel and prevents the salad from becoming too warm or mushy.
Tip 3: Serve immediately or chill briefly
🟢 For the best taste and texture, serve the wraps right away or chill them for no more than an hour before serving.