Avocado Egg Salad Lettuce Wraps

$- 4 large eggs - 1 ripe avocado - 2 tablespoons plain Greek yogurt - 1 tablespoon Dijon mustard - 1 teaspoon fresh lemon juice - 1/4 teaspoon garlic powder - Salt and freshly ground black pepper to taste - 1/4 cup red onion, finely chopped - 1/4 cup celery, finely chopped - 1/4 cup fresh cilantro or parsley, finely chopped - 8 large romaine or butter lettuce leaves The main ingredients in this dish create a rich and creamy flavor. The eggs give protein, while the avocado adds healthy fats. Greek yogurt provides creaminess with less fat. Dijon mustard adds a nice kick. Each ingredient works together to make the salad tasty. - Chopped bell peppers - Diced pickles - Sliced olives - Hot sauce for some heat Feel free to add your own twist to this salad. Chopped bell peppers can add crunch. Diced pickles give a zing that some may enjoy. Sliced olives bring a briny flavor. Hot sauce can spice things up if you like heat. This salad packs a nutritious punch. Each serving is low in carbs while being high in protein. Here’s a quick breakdown: - Calories: About 250 per serving - Protein: 12 grams - Fat: 18 grams - Carbs: 10 grams These numbers can vary based on your ingredient choices. It’s a healthy option for lunch or a snack. You get great nutrients without heavy calories. Enjoy this fresh dish while knowing it supports your health. To boil the eggs, start by placing them in a medium saucepan. Cover the eggs with cold water. Turn the heat to high and bring the water to a rolling boil. Once it boils, cover the pot with a lid. Then, remove the pot from the heat and let it sit for 12 minutes. This method ensures perfectly cooked eggs. After the timer goes off, drain the hot water from the pot. Quickly move the eggs to a bowl filled with ice water. Let them cool for 5 minutes. This cooling method makes peeling the eggs easier. The cold water helps stop the cooking process too. While the eggs cool, grab a medium mixing bowl. Use a fork to mash the ripe avocado. Aim for a creamy consistency. Next, stir in the Greek yogurt, Dijon mustard, lemon juice, and garlic powder. Season with salt and freshly ground black pepper to taste. Mix everything until it is well blended. This creamy base makes the salad rich and flavorful. To peel eggs easily, start with fresh eggs. After boiling, cool them in ice water. This helps the shell come off smoothly. When peeling, do it under running water. The water helps separate the shell from the egg. Gently tap the egg on a hard surface to crack the shell. Then roll it lightly to loosen the shell. Choose avocados that feel slightly soft but not mushy. Gently press the skin; if it gives a bit, it’s ripe. Look for a rich green color under the skin. Avoid avocados with dark spots or blemishes. If they are hard, leave them at room temperature to ripen. You can speed up ripening by placing them in a paper bag with a banana. Serve the wraps on a colorful platter. Add extra herbs for a fresh touch. You can also include lemon slices to brighten the dish. Pair the wraps with carrot sticks or cucumber slices for crunch. If you want a bit of spice, add a dash of hot sauce. These wraps make a great light lunch or snack. {{image_4}} You can use many types of lettuce for your wraps. Romaine and butter lettuce work great. They hold the filling well and add a nice crunch. You can also try green leaf or iceberg lettuce for a different texture. Each type brings its own flavor and fun to the dish. Want to kick up the taste? Here are some fun ideas: - Chopped pickles for a tangy crunch. - Diced bell peppers for color and sweetness. - Sriracha or hot sauce for a spicy kick. - Chopped nuts like walnuts or almonds for extra crunch. These add-ins can take your avocado egg salad to the next level! You can easily adjust this recipe for different diets. For a vegan option, swap the eggs with tofu or chickpeas. Instead of Greek yogurt, use a plant-based yogurt. If you want a low-carb version, skip the lettuce wraps and serve the salad in a bowl instead. This makes it easy for everyone to enjoy! Store leftover salad in an airtight container. This keeps it fresh. The avocado egg salad lasts up to three days in the fridge. If you notice browning, stir gently to mix it in. This helps keep the salad looking fresh. To keep lettuce wraps fresh, store the filling and leaves separately. Wrap the lettuce leaves in damp paper towels. Place them in a plastic bag or container. This prevents them from wilting. For the salad, use a tight-sealing container. Combine just before serving for the best crunch. Freezing avocado egg salad is not ideal. The texture may change when thawed. Instead, consider freezing the egg salad without the avocado. You can add fresh avocado later. If you want to freeze it, use an airtight container. It can last up to three months in the freezer. Just remember to let it thaw in the fridge before you eat! Yes, you can make this recipe ahead of time. Prepare the avocado egg salad and store it in an airtight container. You can keep it in the fridge for up to three days. Just remember to assemble the lettuce wraps right before serving to keep the lettuce crisp. If you don't have Greek yogurt, you can use regular plain yogurt or even sour cream. Both options will add creaminess. If you want a dairy-free choice, try mashed silken tofu or a vegan yogurt. These swaps will keep your dish tasty and creamy. To keep your avocado from browning, add lemon juice to the mixture. It helps slow down the oxidation process. Another tip is to store the salad in an airtight container, pressing plastic wrap directly on the surface. This limits air exposure and keeps your salad fresh longer. In this blog post, we explored making avocado egg salad. We covered the main and optional ingredients and noted the nutritional benefits. I shared step-by-step instructions, tips for peeling eggs, and how to choose avocados. We also discussed fun variations, storage tips, and answered common questions. Keep this recipe handy for a healthy meal. It’s simple, tasty, and versatile. Enjoy your time in the kitchen!$

Avocado Egg Salad Lettuce Wraps

Dive into a delicious and healthy twist with these Avocado Egg Salad Lettuce Wraps! This delightful recipe combines creamy avocado and perfectly boiled eggs for a refreshing meal that's perfect for lunch or a light dinner. Ready in just 30 minutes, these wraps are not only easy to make but also packed with flavor. Click to explore the full recipe and whip up this tasty dish today! #AvocadoEggSalad #HealthyEating #LettuceWraps #QuickRecipes

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Ingredients

4 large eggs

1 ripe avocado

2 tablespoons plain Greek yogurt

1 tablespoon Dijon mustard

1 teaspoon fresh lemon juice

1/4 teaspoon garlic powder

Salt and freshly ground black pepper to taste

1/4 cup red onion, finely chopped

1/4 cup celery, finely chopped

1/4 cup fresh cilantro or parsley, finely chopped

8 large romaine or butter lettuce leaves

Instructions

Boil the Eggs: In a medium saucepan, gently place the eggs and cover them with cold water. Raise the heat to high and bring the water to a rolling boil. Once boiling, cover the pot with a lid, remove from heat, and let it sit for 12 minutes.

Cool the Eggs: After the 12-minute timer goes off, carefully drain the hot water from the pot. Immediately transfer the eggs to a bowl filled with ice water. Allow the eggs to cool in the ice water for about 5 minutes; this will make peeling them much easier.

Prepare the Avocado Mixture: While the eggs are cooling, take a medium mixing bowl and use a fork to mash the ripe avocado until it reaches a creamy consistency. Stir in the Greek yogurt, Dijon mustard, lemon juice, garlic powder, and season with salt and freshly ground black pepper to taste. Mix everything together until well blended.

Chop the Eggs: Once the eggs have cooled sufficiently, peel them under running water to help remove the shells more easily. Chop the peeled eggs into small, bite-sized pieces for the salad.

Combine Ingredients: Gently fold the chopped eggs into the avocado mixture along with the finely chopped red onion, celery, and fresh herbs. Mix until all ingredients are evenly distributed throughout the creamy avocado base.

Assemble the Wraps: To serve, take a large lettuce leaf and scoop a generous portion of the avocado egg salad onto the center of the leaf.

Wrap and Enjoy: Fold the lettuce leaf around the filling, creating a wrap similar to a taco, and dig in!

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

- Presentation Tips: For a vibrant touch, garnish each wrap with a sprinkle of additional chopped herbs and a slice of lemon on the side. Serving on a platter lined with colorful veggies can enhance visual appeal.