Avocado Egg Salad Lettuce Wrap

by Alyssa on March 18, 2012

in Cooking, Food

It was one of those days that I came home to a predicament: there was nothing to eat. I had exhausted all my salad ingredients and salad dressing the day before and I had one lonely boiled egg in the refrigerator, so I couldn’t make egg salad. I also had an avocado, which sounded tasty, but not quite substantial on its own. So I threw the lone boiled egg and avocado together with some other ingredients and it turned out quite good!

Avocado Egg Salad Lettuce Wrap
Recipe type: vegetarian, low carb, appetizer, snack
Serves: 1

  • 1 Avocado
  • 1 Boiled egg
  • 1.5 tbsp Mayonnaise
  • 1 tsp Dijion mustard
  • Juice of 1 lemon wedge
  • Red onion
  • Lettuce leaves
  • Salt & pepper

  1. Begin by washing the lettuce leaves and thinly slicing the red onion.
  2. In a bowl, add the peeled boiled egg, sliced avocado, mayonnaise, mustard, and lemon juice.
  3. With a spoon, mash up the avocado while also cutting into the boiled egg and mixing the mayonnaise, mustard, and lemon juice together.
  4. Add salt and ground pepper to taste.
  5. To assemble: arrange lettuce leaves on a plate and top each leaf with sliced red onion. Top each leaf with a mound of avocado egg salad.

If I had some on hand, I would have added plain Greek yogurt to the avocado egg salad to replace some of the mayonnaise. Amounts are approximate and should be adjusted to personal taste.

This was really refreshing and enough to tide me over thanks to the protein in the egg and fat content of the avocado and mayonnaise. Use any kind of lettuce leaves you have on hand, add sliced tomatoes if you have them, or put it between two slices of bread! I could see this as a dip for pita slices as well.

{ 1 comment… read it below or add one }

1 Kirk March 19, 2012 at 9:23 pm

Hi Alyssa – mayo, avocado, and egg. Doesn’t get much better then that!


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