Creamy Avocado Egg Salad Lettuce Wraps

These wraps hold an avocado egg salad in a lettuce leaf instead of bread. Chopped hard-boiled eggs and mashed avocado make the creamy base, with mayonnaise, Dijon mustard, lemon juice and garlic powder for seasoning, and diced red onion for crunch. Nothing is cooked except the eggs, and the recipe takes 10 minutes of prep. It serves 4 and uses 8 large lettuce leaves. The card lists about 250 calories and 3 grams of carbohydrates per wrap.

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You can eat them right away or chill them for up to 2 hours.

What Goes in the Salad

The recipe card at the bottom lists the amounts. This is what each ingredient adds.

• Hard-boiled eggs (4 large): the base. Chop them into bite-sized pieces and keep some texture rather than mashing them.
• Ripe avocado (1): mashed until creamy, it makes the salad rich.
• Mayonnaise (2 tablespoons) and Dijon mustard (1 teaspoon): bind the salad and add a tang.
• Lemon juice (1 tablespoon) and garlic powder (1/4 teaspoon): a bright note and a little savory flavor, with salt and pepper to taste.
• Red onion (1/4 cup, diced): adds crunch and a sharp bite.
• Cilantro (1/4 cup, chopped, optional): adds freshness and color.
• Lettuce (8 large leaves): romaine or butter lettuce give a crisp wrap.

Boiling the Eggs and Assembling

To hard-boil the eggs, put them in a pot, cover them with water and bring it to a boil. Cover the pot, take it off the heat and let the eggs sit for about 10 to 12 minutes, then move them to an ice bath. Peel and chop them once they are cool.

Mash the avocado in a bowl, add the eggs, mayonnaise, mustard, lemon juice, garlic powder, salt and pepper, and blend with a fork until creamy. Gently fold in the onion and the cilantro, if you are using it.

To wrap, spoon a generous amount of salad into the center of a lettuce leaf and fold the leaf around it. Repeat with the remaining leaves.

Changes and Substitutions

• More crunch: mix in diced celery or cucumber.
• Lighter: replace the mayonnaise with Greek yogurt, which keeps the salad creamy and adds a tangy flavor.
• More heat or zing: add paprika or cayenne, extra lemon juice or a dash of hot sauce.
• Other leaves: iceberg, collard greens or Swiss chard can replace romaine or butter lettuce.
• No eggs: mashed chickpeas or tofu give a plant-based version with a different flavor but a similar texture.

Serving and Storing

Bell pepper slices or cucumber sticks add crunch on the side, as does a salad of mixed greens and cherry tomatoes with olive oil. Sparkling water with lemon or herbal iced tea suits the wraps.

The salad can be made a few hours ahead and kept in an airtight container in the refrigerator, but assemble the wraps just before serving so the lettuce stays crisp. For meal prep, portion the salad and keep the lettuce separate. Leftover wraps keep in the fridge for up to two days, though the lettuce may wilt.

Nutrition per Wrap

One wrap has about 250 calories, 22 grams of fat, 3 grams of carbohydrates, 1 gram of fiber, 1 gram of sugar and 10 grams of protein.

FAQ

Can I make this ahead of time?

You can mix the salad a few hours ahead and refrigerate it in an airtight container. Fill the lettuce leaves just before serving.

Is it suitable for meal prep?

Yes. Portion the egg salad for the week and keep the lettuce leaves separate until you eat.

Can I use other types of lettuce?

Yes. Romaine and butter lettuce are the usual choices, and iceberg, collard greens and Swiss chard also work, each with its own texture and flavor.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us