Egg Salad and California Avocado Wrap

Serves: 2


Egg Salad (recipe follows)

1 oz. mesclun lettuce
1 Fresh California Avocado, sliced
2 10" white or spinach flour tortillas

Egg Salad (Yield: 2 1/2 cups)

8 large eggs
1 tsp. prepared mustard
2 Tbsp. light mayonnaise
As needed Salt and pepper to taste

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit