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Egg salad has long been a beloved staple in many households, celebrated for its creamy texture and versatility. From classic sandwiches to innovative wraps, this dish has countless variations that cater to different tastes and dietary preferences. However, as health-conscious eating continues to trend, many are seeking lighter and more nutritious options without sacrificing flavor. This is where Creamy Avocado Egg Salad Wraps come into play—a delightful twist on the traditional egg salad that not only enhances the flavor profile but also boosts the nutritional value.

Avocado Egg Salad Wraps

Discover a delicious twist on a classic favorite with Creamy Avocado Egg Salad Wraps, perfect for quick meals and nutritious lunches. This easy recipe combines hard-boiled eggs with creamy avocado, Greek yogurt, and fresh herbs for a healthy, satisfying option. Customizable to fit various dietary needs, these wraps are great for meal prep or lunchboxes, making them ideal for busy lifestyles. Enjoy a flavorful, guilt-free dish that provides essential nutrients and keeps you energized throughout the day!
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Ingredients
  

4 large eggs

1 ripe avocado

2 tablespoons Greek yogurt (or mayo, if preferred)

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

Salt and pepper to taste

2 green onions, finely chopped

1 small handful of fresh cilantro, chopped (optional)

4 large tortilla wraps (spinach, whole wheat, or your choice)

1 cup mixed greens (arugula, spinach, or lettuce)

Sliced tomatoes (optional)

Instructions
 

Hard-Boil the Eggs: Place the eggs in a pot, cover them with cold water, and bring to a boil. Once boiling, cover and remove from heat. Let sit for 10-12 minutes. Transfer to an ice bath or cold water and cool completely before peeling.

    Prepare the Avocado Mixture: In a medium bowl, scoop out the ripe avocado and mash it with a fork until smooth. Add the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Mix until all ingredients are well combined.

      Chop the Eggs: Once the eggs are cooled and peeled, chop them into small pieces. Fold the chopped eggs into the avocado mixture gently, followed by the green onions and cilantro, if using.

        Assemble the Wraps: Lay out your tortilla wraps on a flat surface. Evenly distribute the mixed greens and a generous portion of the avocado egg salad in the center of each wrap. Top with sliced tomatoes if desired.

          Wrap It Up: Fold the sides of the tortilla over the filling and then roll it up tightly from the bottom to the top. Make sure to secure everything inside without bursting the wrap.

            Serve: Slice each wrap in half diagonally and serve immediately. These wraps can also be wrapped in foil for a on-the-go lunch option!

              Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings