Description
These Avocado Egg Salad Roll-Ups combine creamy avocado with protein-rich hard-boiled eggs, fresh herbs, and crunchy greens wrapped in soft tortillas. Perfect for a healthy, delicious, and easy-to-make lunch or snack, these roll-ups are packed with nutrients and flavor without any cooking required.
Ingredients
Scale
Salad Filling
- 4 large hard-boiled eggs, chopped
- 1 ripe avocado, mashed
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 green onion, finely sliced
- 1 tablespoon chopped fresh dill or parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
Wraps
- 4 large flour tortillas or whole wheat wraps
- 1 cup baby spinach or lettuce
Instructions
- Prepare the egg salad: In a medium bowl, combine the chopped hard-boiled eggs, mashed avocado, mayonnaise, Dijon mustard, lemon juice, sliced green onion, chopped fresh dill or parsley, garlic powder, black pepper, and salt. Mix gently until well combined but still slightly chunky to retain texture.
- Assemble the roll-ups: Lay each tortilla flat on a clean surface. Place a small handful of baby spinach or lettuce down the center of each tortilla to add freshness and crunch.
- Fill and roll: Spoon the avocado egg salad evenly over the greens on each tortilla. Roll each tortilla tightly, folding in the sides as you go to secure the filling inside.
- Slice and serve: If desired, slice each roll-up in half for easier handling. Serve chilled or at room temperature for optimal taste and texture.
Notes
- For extra crunch, add diced celery or shredded carrots to the egg salad mixture.
- To make these low-carb, use large lettuce leaves instead of tortillas as wraps.
- These roll-ups can be prepared ahead and stored in the refrigerator for up to 24 hours.
- Use whole wheat or gluten-free tortillas to suit dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
