Creamy Avocado Egg Salad Wraps for a Flavorful Lunch

There’s something incredibly satisfying about biting into a fresh Avocado Egg Salad Wrap. Just imagine the creamy avocado mingling with perfectly seasoned eggs, nestled in a soft tortilla, ready to whisk you away to flavor paradise. Zoodle Salad With Lemon Tahini Dressing This wrap is not just food; it’s a hug for your taste buds. Every bite is like a mini celebration, bursting with freshness that makes you feel like you’re lounging under a palm tree in the sun.

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I vividly remember the first time I whipped up these Avocado Egg Salad Wraps for a picnic with friends. The sun was shining, and the laughter echoed through the park as we devoured these wraps, their vibrant green and golden hues drawing envious glances from other picnic-goers. Avocado Tuna Stuffed Cucumber Boats The moment was so deliciously perfect that I found myself wishing I could bottle up the experience and savor it forever!

I once made these wraps for a brunch gathering, and my friends raved about how addictively good they were!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Avocados: Choose avocados that yield slightly to pressure; they should be creamy yet firm.
• Hard-Boiled Eggs: Use fresh eggs for optimal flavor; boil them until just set for the best texture.
• Mayonnaise: A dollop adds creaminess; consider using Greek yogurt for a healthier twist.
• Dijon Mustard: Adds tanginess that balances the richness of the avocado and eggs.
• Lemon Juice: Freshly squeezed juice brightens the dish and prevents avocados from browning.
• Salt and Pepper: Essential for enhancing flavors; adjust according to your taste.
• Tortillas: Use whole wheat or spinach tortillas for added nutrition and flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by gathering all your ingredients on the counter. Chop those ripe avocados in half and remove the pits gently with a spoon.

Boil Your Eggs: Place eggs in a pot covered with water. Bring to a rolling boil over medium-high heat; then cover and turn off heat. Let sit for 12 minutes.

Mix It Up: Once cooled, peel your hard-boiled eggs and chop them finely. In a bowl, combine chopped eggs with mashed avocado, mayonnaise, Dijon mustard, lemon juice, salt, and pepper.

Spread on Tortilla: Take your tortilla wrap and spread an even layer of your avocado egg salad mixture across it. Be generous; don’t skimp on this deliciousness!

Roll It Up: Starting from one end, carefully roll the tortilla tightly around the filling until fully wrapped. Slice in half if desired.

Serve & Enjoy: Place your beautifully wrapped Avocado Egg Salad Wraps on plates or napkins. Caprese Pasta Salad Take a moment to appreciate their visual appeal before diving in!

These wraps are not just tasty; they are versatile too! Feel free to customize by adding ingredients like diced tomatoes or spinach for extra crunch!

Now that you’ve made it through this delightful culinary journey of creating Avocado Egg Salad Wraps, get ready to dazzle your taste buds! Tropical Quinoa Salad.

Perfecting the Cooking Process

Start by boiling the eggs before mashing them with ripe avocados. While cooling, chop up your veggies for added crunch and flavor.

Add Your Touch

Mix in your favorite seasonings, like cumin or smoked paprika, to elevate the flavor profile of your avocado egg salad wraps. For more inspiration, check out this garlic butter green beans recipe.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Avoid reheating to maintain freshness.

Sharing this recipe brings back fond memories of picnic afternoons spent laughing with friends and enjoying delicious food together under the sun.

FAQ

What can I substitute for mayonnaise in avocado egg salad wraps?

Greek yogurt or sour cream works beautifully as creamy alternatives without losing flavor.

Can I make avocado egg salad ahead of time?

Yes, prepare it a day before and store it in the fridge tightly covered.

How do I know when my avocados are ripe?

Look for avocados that yield slightly to gentle pressure; they should feel soft but not mushy.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Avocado Egg Salad Wraps

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• Author: Emma Taylor
• Total Time: 22 minutes
• Yield: Serves 4

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Description

Indulge in the creamy delight of Avocado Egg Salad Wraps, where fresh avocados and perfectly seasoned hard-boiled eggs come together in a soft tortilla. This quick and easy recipe is perfect for busy weekdays or weekend brunches, offering a deliciously satisfying meal that’s as visually appealing as it is flavorful. Each bite transports you to a sun-soaked picnic, making it an ideal choice for any gathering or a nourishing lunch on the go.

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Ingredients

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• 2 ripe avocados (approx. 300g)
• 4 hard-boiled eggs
• 2 tablespoons mayonnaise (or Greek yogurt)
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice (freshly squeezed)
• Salt and pepper to taste
• 4 whole wheat or spinach tortillas

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Instructions

1. Begin by slicing the ripe avocados in half and removing the pits.
2. Boil the eggs: Place them in a pot covered with water, bring to a boil, cover, and turn off heat. Let sit for 12 minutes before cooling.
3. Peel the cooled eggs and chop them finely.
4. In a bowl, mix chopped eggs with mashed avocado, mayonnaise, Dijon mustard, lemon juice, salt, and pepper until well combined.
5. Spread an even layer of the avocado egg salad mixture onto each tortilla.
6. Roll the tortilla tightly around the filling; slice in half if desired.
7. Serve immediately and enjoy!

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Lunch
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 wrap (approximately 200g)
• Calories: 320
• Sugar: 2g
• Sodium: 400mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 180mg