Egg Avocado Salad Recipe – Quick & Easy Lettuce Wraps

Last Updated on 1 month by Neha Deshmukh

Egg Avocado Salad Recipe – Quick & Easy Lettuce Wraps

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, healthy, and delicious lunch option. This Egg Avocado Salad is exactly that. I first whipped this up on a busy weeknight when I needed something fast but didn’t want to compromise on flavour. It’s become a regular in my kitchen ever since, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t your grandma’s egg salad (though, no shade to grandma’s egg salad!). The creamy avocado adds a wonderful richness and healthy fats, while a touch of spice from the red chilli flakes gives it a lovely little kick. It’s super easy to make, requires minimal cooking, and is perfect for a light lunch, a quick snack, or even a simple dinner. Plus, serving it in crisp lettuce wraps keeps things fresh and light.

Ingredients

Here’s what you’ll need to make this delightful Egg Avocado Salad:

• 6 Eggs
• 1 Avocado
• 1.5 tbsp Mayonnaise
• 2 tbsp Hung Yogurt
• 1 tsp Dijon Mustard
• Salt to taste
• 1 tsp Red Chilli Flakes
• Iceberg Lettuce as needed

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Eggs: Choosing the Right Eggs for Boiling

For perfectly boiled eggs, I recommend using eggs that are a little older – about a week old. They peel much easier! Fresh eggs tend to stick to the shell.

Avocado: Selecting and Ripening Avocados

You want an avocado that yields to gentle pressure but isn’t mushy. If your avocado is a little hard, pop it in a paper bag with a banana for a day or two to speed up ripening.

Hung Yogurt: The Benefits of Using Hung Yogurt

Hung yogurt is thicker and creamier than regular yogurt, which gives the salad a lovely texture. You can easily make your own by straining plain yogurt through a cheesecloth-lined sieve for a few hours. It’s worth the effort!

Red Chilli Flakes: Adjusting the Spice Level

I love a little heat, but feel free to adjust the amount of red chilli flakes to your liking. Start with half a teaspoon and add more if you’re feeling brave! Kashmiri chilli flakes are great for colour and mild heat.

Step-By-Step Instructions

Alright, let’s get cooking!

First, perfectly boil your eggs. Once they’re hard-boiled, peel them and let them cool completely. This is key – warm eggs will make the avocado mushy.

Next, chop the cooled eggs into small pieces and transfer them to a mixing bowl. Don’t be afraid to get a little rustic with the chopping – it adds to the charm!

Now, dice the avocado into small cubes and add it to the bowl with the eggs. Gently does it, we want to keep some texture.

Add the mayonnaise, hung yogurt, Dijon mustard, salt, and red chilli flakes. Mix everything together until it’s well combined and creamy. Give it a taste and adjust the seasoning as needed.

To assemble, scoop the egg salad mixture onto crisp iceberg lettuce leaves to create wraps. I love the crunch of iceberg, but you can use other lettuce varieties too (more on that later!).

Finally, garnish with fresh herbs like coriander or extra chilli flakes before serving. A sprinkle of black pepper also works wonders.

Expert Tips

• Don’t overcook the eggs! Overcooked eggs get a greenish ring around the yolk and can be rubbery.
• Gently fold in the avocado to avoid mashing it.
• Taste as you go! Adjust the seasoning to your preference.
• Chill for 15-20 minutes before serving to allow the flavours to meld.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Eggless Avocado Salad

Substitute the eggs with mashed chickpeas! Add a pinch of black salt (kala namak) for that eggy flavour.

Gluten-Free Adaptations

This recipe is naturally gluten-free, but always double-check the ingredients of your mayonnaise and Dijon mustard to ensure they are gluten-free.

Spice Level Adjustments

For a milder salad, omit the red chilli flakes altogether. For extra heat, add a pinch of cayenne pepper or a finely chopped green chilli.

Quick Weekday Lunch Variation

Skip the lettuce wraps and enjoy the egg salad on whole-wheat toast or with some crunchy cucumber sticks.

Serving Suggestions

This Egg Avocado Salad is fantastic on its own, but it also pairs well with:

• A side of mixed greens
• Tomato soup
• Whole-grain crackers
• A refreshing glass of iced tea

Storage Instructions

Leftover egg salad can be stored in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, but it will still taste delicious!

FAQs

Let’s answer some common questions:

How long can I store egg salad in the refrigerator?

Up to 2 days, but it’s best enjoyed fresh.

Can I use other types of lettuce besides iceberg?

Absolutely! Romaine, butter lettuce, or even spinach would work well.

What’s the best way to prevent avocados from browning in the salad?

A squeeze of lemon or lime juice can help slow down browning. You can also cover the surface of the salad with plastic wrap, pressing it directly onto the surface.

Can I make this egg salad ahead of time?

Yes, you can make it a few hours ahead of time, but add the avocado just before serving to prevent it from browning.

Is Dijon mustard essential for this recipe? Can I substitute it?

Dijon mustard adds a lovely tang, but you can substitute it with yellow mustard or even a teaspoon of horseradish if you’re feeling adventurous!