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!
Avocado Egg Salad Lettuce Wraps
Total Time: 15 min
Prep Time: |
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%
Ingredients1/4 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados