Avocado Egg Salad Lettuce Wraps

HomeRecipesDietDairy FreeAvocado Egg Salad Lettuce Wraps

Total Time: 15 min

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Prep Time: 15 min

Nutrition Facts

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Nutrition information
per serving

Calories 390

Total Fat 30g

Saturated Fat 6g

Trans Fat 0g

Polyunsaturated Fat 3.5g

Monounsaturated Fat 16g

Cholesterol 375mg

Sodium 360mg

Total Carbs 15g

Dietary Fiber 8g

Total Sugars 4g

Protein 18g

Potassium 861mg

Vitamin A 162 mcg; Vitamin C 16 mg; Calcium 112 mg; Iron 2 mg; Vitamin D 2 mcg; Folate 165 mcg; Omega 3 Fatty Acid 0.24 g

% Daily Value*: Vitamin A 20%; Vitamin C 20%; Calcium 8%; Iron 10 %; Vitamin D 10%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

These tasty Avocado and Egg Salad Lettuce Wraps make a quick and easy lunch that’s packed with protein, dietary fiber, potassium, vitamins A, C, E and folate. Enjoy!

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Serves: 2

Ingredients
Instructions

1/4 cup plain Greek yogurt (full fat, 2% or nonfat) 1 tsp. Dijon mustard 1 Tbsp. white wine vinegar 1 Tbsp. lemon juice (or more to thin the dressing) 1/2 tsp. dried tarragon 1/8 tsp. sea salt or kosher salt (or to taste) 2 Tbsp. minced red onion 1/4 cup minced celery (about 1 large stalk) 4 large hard-boiled eggs, peeled and diced 1 ripe, Fresh California Avocado, seeded, peeled and diced 4 large radicchio or lettuce leaves (red leaf, red romaine or Boston lettuce work well)

In a small mixing bowl, combine the Greek yogurt, Dijon mustard, white wine vinegar, lemon juice, tarragon, and salt. Mix well to combine.
Add the green onion and celery and stir to combine.
Gently fold in the eggs, and then the avocado. Fold them in gently so the pieces stay mostly intact. Taste and add extra salt if needed, and additional lemon juice if the dressing seems too thick.
Spoon ¼ of the egg and avocado mixture into each lettuce leaf and serve immediately.

Serving Suggestion: Serve with toasted pita bread or crackers if desired.

Beverage Pairing: Iced tea.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.