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.
Ingredients
Scale
- 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
Instructions
- Begin by slicing the ripe avocados in half and removing the pits.
- 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.
- Peel the cooled eggs and chop them finely.
- In a bowl, mix chopped eggs with mashed avocado, mayonnaise, Dijon mustard, lemon juice, salt, and pepper until well combined.
- Spread an even layer of the avocado egg salad mixture onto each tortilla.
- Roll the tortilla tightly around the filling; slice in half if desired.
- 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