Ingredients
- Large Eggs: 8
- Ripe Avocados: 2 large, or 3 small
- Fresh Lemon Juice: 2 tablespoons (from about 1 lemon)
- Red Onion: 1/4 cup, finely diced
- Fresh Cilantro or Dill: 1/4 cup, chopped (chives also work well)
- Dijon Mustard: 1 teaspoon (optional, for a tangy kick)
- Salt: 1/2 teaspoon, or to taste
- Black Pepper: 1/4 teaspoon, or to taste
- Lettuce for Wraps: 8-12 large leaves (Butter, Romaine, or Iceberg)
- Optional Garnish: Smoked paprika, everything bagel seasoning, or extra fresh herbs.
Instructions
- Prepare the Hard-Boiled Eggs: Place the 8 eggs in a medium-sized saucepan and cover them with cold water by at least one inch. Bring the water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pot with a lid, and let the eggs sit in the hot water for 10-12 minutes. This gentle cooking method prevents overcooking and the dreaded green ring around the yolk.
- Cool the Eggs: While the eggs are sitting, prepare an ice bath. Fill a large bowl with cold water and plenty of ice cubes. Once the 10-12 minutes are up, use a slotted spoon to transfer the eggs directly from the hot water into the ice bath. Let them cool completely for at least 10 minutes. This “shocking” process stops the cooking and makes the eggs significantly easier to peel.
- Peel and Chop: Once cooled, gently tap each egg on a hard surface and roll it to crack the shell all over. Peel the eggs under cool running water to help wash away any small shell fragments. Pat the eggs dry with a paper towel and roughly chop them into bite-sized pieces. Place the chopped eggs in a medium mixing bowl.
- Prepare the Avocado Base: Cut the avocados in half lengthwise and remove the pits. Scoop the flesh into the bowl with the chopped eggs. Add the 2 tablespoons of fresh lemon juice immediately. The acid in the lemon juice is crucial as it helps prevent the avocado from oxidizing and turning brown, keeping your salad fresh and vibrant.
- Mash and Mix: Using a fork or a potato masher, gently mash the avocado and eggs together. Aim for a texture that is a mix of creamy and chunky. You want the avocado to form a smooth, binding base while still leaving noticeable pieces of egg white and yolk.
- Add Flavorings: Add the finely diced red onion, chopped fresh cilantro or dill, Dijon mustard (if using), salt, and black pepper to the bowl.
- Fold and Combine: Using a spatula or spoon, gently fold all the ingredients together until they are just combined. Be careful not to over-mix, as this can make the salad mushy. Taste the mixture and adjust the seasoning if necessary. You might want a little more salt, a squeeze more lemon, or an extra pinch of herbs.
- Assemble the Wraps: Carefully separate the lettuce leaves. Wash and pat them thoroughly dry to ensure a crisp wrap. Spoon a generous amount of the avocado egg salad into the center of each lettuce leaf.
- Garnish and Serve: Sprinkle with your favorite garnish, such as a dash of smoked paprika for color and smoky flavor, or a sprinkle of everything bagel seasoning for extra texture and savory notes. Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: One Normal Portion
- Calories: 385 kcal