Avocado Egg Salad Wraps
Avocado Egg Salad Wraps
Ingredients
For the Avocado Egg Salad
- 6 large eggs
- 2 ripe avocados, pitted and scooped
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Wraps and Garnish
- 8 large lettuce leaves, such as butter or romaine, washed and dried
- 1/2 cup cherry tomatoes, halved
- 1 teaspoon everything bagel seasoning, for garnish
Instructions
- 1
Place the large eggs in a medium saucepan and cover with cold water by 1 inch. Bring the water to a rolling boil over high heat. Once boiling, immediately remove the saucepan from the heat, cover it with a lid, and let the eggs stand for exactly 10 minutes.
⏱️ 12 min
- 2
While the eggs are resting, prepare an ice bath by filling a large bowl with ice and cold water. After 10 minutes, use a slotted spoon to transfer the hot eggs directly into the ice bath. Let them cool for at least 5 minutes; this stops the cooking process and makes them easier to peel.
⏱️ 5 min
- 3
Once cool, peel the eggs and chop them into 1/2-inch pieces. Transfer the chopped eggs to a large mixing bowl.
⏱️ 3 min
- 4
In a separate medium bowl, mash the scooped avocado flesh with a fork until it's mostly smooth but still has some small chunks for texture.
⏱️ 2 min
- 5
Add the mashed avocado, mayonnaise, Dijon mustard, fresh lime juice, chopped fresh cilantro, and finely diced red onion to the chopped eggs in the large mixing bowl. Stir gently to combine all ingredients, being careful not to overmix.
⏱️ 3 min
- 6
Season the avocado egg salad with kosher salt and freshly ground black pepper. Taste and adjust seasonings as needed to your preference.
⏱️ 1 min
- 7
Lay out the large, washed, and dried lettuce leaves on a clean surface or serving platter. Spoon about 1/4 to 1/2 cup of the avocado egg salad onto the center of each lettuce leaf.
⏱️ 2 min
- 8
Top each wrap with a few halved cherry tomatoes and a sprinkle of everything bagel seasoning. Gently fold the lettuce leaves around the filling to create a wrap. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado Egg Salad Wraps
Ingredients
For the Avocado Egg Salad
- 6 large eggs
- 2 ripe avocados, pitted and scooped
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Wraps and Garnish
- 8 large lettuce leaves, such as butter or romaine, washed and dried
- 1/2 cup cherry tomatoes, halved
- 1 teaspoon everything bagel seasoning, for garnish
Instructions
- 1
Place the large eggs in a medium saucepan and cover with cold water by 1 inch. Bring the water to a rolling boil over high heat. Once boiling, immediately remove the saucepan from the heat, cover it with a lid, and let the eggs stand for exactly 10 minutes.
⏱️ 12 min - 2
While the eggs are resting, prepare an ice bath by filling a large bowl with ice and cold water. After 10 minutes, use a slotted spoon to transfer the hot eggs directly into the ice bath. Let them cool for at least 5 minutes; this stops the cooking process and makes them easier to peel.
⏱️ 5 min - 3
Once cool, peel the eggs and chop them into 1/2-inch pieces. Transfer the chopped eggs to a large mixing bowl.
⏱️ 3 min - 4
In a separate medium bowl, mash the scooped avocado flesh with a fork until it's mostly smooth but still has some small chunks for texture.
⏱️ 2 min - 5
Add the mashed avocado, mayonnaise, Dijon mustard, fresh lime juice, chopped fresh cilantro, and finely diced red onion to the chopped eggs in the large mixing bowl. Stir gently to combine all ingredients, being careful not to overmix.
⏱️ 3 min - 6
Season the avocado egg salad with kosher salt and freshly ground black pepper. Taste and adjust seasonings as needed to your preference.
⏱️ 1 min - 7
Lay out the large, washed, and dried lettuce leaves on a clean surface or serving platter. Spoon about 1/4 to 1/2 cup of the avocado egg salad onto the center of each lettuce leaf.
⏱️ 2 min - 8
Top each wrap with a few halved cherry tomatoes and a sprinkle of everything bagel seasoning. Gently fold the lettuce leaves around the filling to create a wrap. Serve immediately and enjoy!
⏱️ 2 min