Egg and Avocado Salad Lettuce Wraps
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INGREDIENTS
- 8 large eggs
- 2 ripe avocados, halved and pitted
- ½ cup cottage cheese
- 2 tablespoons mayonnaise
- 1 teaspoon kosher salt, or more to taste
- ½ teaspoon black pepper, freshly ground
- ¼ cup chives, chopped
- ¼ cup green onions, chopped
- 1 cup fresh cilantro leaves
- 1 cup fresh dill fronds
- 1 tablespoon extra-virgin olive oil
- Juice of 1/2 lemon
- 2 heads baby gem lettuce, leaves separated
- Baby radishes, thinly sliced, for garnish
INSTRUCTIONS
- Fill a medium pot with water and bring to a boil. Gently lower the eggs into the water and cook for 9 minutes. Transfer the eggs to an ice bath to cool, then peel and roughly chop.
- In a large bowl, mash the avocados with a fork until mostly smooth, leaving some chunks for texture. Add the chopped eggs, cottage cheese, mayonnaise, salt, pepper, chives, green onions, cilantro, dill, olive oil, and lemon juice. Gently fold everything together until well combined. Taste and adjust seasoning as needed.
- Spoon the egg and avocado mixture into the lettuce leaves. Arrange on a serving platter and top with sliced radishes for a pop of color and crunch
RECIPE NOTES
MY NOTES
FAQ
Substitutes for the mayonnaise with in this egg and avocado salad
If you prefer not to use mayonnaise to make this egg and avocado salad, there are plenty of alternatives that maintain creaminess and flavor. Greek yogurt is a popular choice, offering a tangy richness with added protein. You can also use mashed silken tofu for a plant-based option, or try sour cream for a slightly more indulgent texture. Another option is avocado oil-based dressings, which mimic the consistency of mayonnaise but with a different flavor profile. If you want something lighter, hummus or tahini can work, though they’ll add a distinct taste. Whichever substitute you choose, start with a small amount and adjust to your taste preferences.
How do I prevent the avocado from browning?
Avocados brown due to oxidation, but you can slow this process with a few simple tricks. The most effective method is adding acidic elements like lemon or lime juice, which help delay discoloration. Make sure the avocado is thoroughly mixed with the lemon juice in the salad. When storing, press plastic wrap directly against the surface of the salad to limit air exposure. An airtight container can also help, but reducing contact with air is key. If you’re saving extra avocado, leave the pit in the unused portion, as it can slow browning slightly.
What can I use instead of cilantro or dill?
If cilantro or dill aren’t available, you can easily swap in other herbs without compromising flavor. Parsley is a versatile choice that adds a fresh, slightly peppery note. Basil brings a sweet, aromatic quality, while tarragon offers a more distinctive, slightly anise-like taste. Chives or green onions can replace cilantro for a mild onion flavor. You can also try mint for a bright, unexpected twist. Experimenting with different herb combinations lets you customize the salad to your taste, and even a small amount of mixed herbs can add depth and complexity.
Protein additions that work well with this egg and avocado salad?
This egg and avocado salad already has protein from the eggs, but you can boost the protein content further with a few additions. Grilled or shredded chicken works well, adding heartiness without overwhelming the flavors. Flaked tuna or salmon can give the salad a seafood twist, while crispy bacon bits add a smoky crunch. For plant-based options, try chickpeas or white beans for extra texture and fiber. You could also sprinkle in seeds, like pumpkin or sunflower, for a subtle protein boost. Whatever you choose, keep the balance of flavors in mind so the egg and avocado salad remains cohesive.
Can I use another type of lettuce for the wraps?
You can use any sturdy lettuce with leaves large enough to hold the egg and avocado salad filling. Romaine lettuce is a great option, offering a satisfying crunch and a natural curve that cradles the salad well. Butter lettuce, with its soft, pliable leaves, makes for tender wraps. Iceberg lettuce is another choice, providing crisp, refreshing bites, though the leaves can be more delicate. Even collard greens or Swiss chard can work if you want a sturdier wrap — just blanch the leaves briefly to soften them. Choosing a lettuce variety depends on your texture preference and how you want the wraps to hold together.
How long can the egg and avocado salad last in the fridge?
The egg and avocado salad can be stored in an airtight container in the refrigerator for up to 24 hours. However, because of the avocado, the mixture may start to brown even with lemon juice added. If you’re making it ahead of time, prepare everything except the avocado and stir it in just before serving. If the salad browns slightly, it’s still safe to eat — simply stir to redistribute the ingredients. For optimal freshness, store the lettuce leaves separately and assemble the wraps right before eating to keep them crisp and avoid sogginess.
How to transport the egg and avocado salad wraps for a picnic
To keep the egg and avocado salad wraps fresh during transport, store the salad filling and lettuce leaves separately. Use an airtight container for the salad, pressing plastic wrap directly against the surface to minimize air contact. Pack the lettuce leaves in a separate bag or container with a paper towel to absorb excess moisture. When ready to eat, assemble the wraps on-site to keep the lettuce crisp. If you need to pre-assemble them, wrap each filled lettuce leaf tightly in parchment paper or foil to hold them together and prevent leakage.
Is this egg and avocado salad suitable for a keto or low-carb diet?
Yes, this egg and avocado salad recipe is well-suited for a keto or low-carb diet. Eggs and avocados are both excellent low-carb, high-fat ingredients, making them staples in ketogenic eating. The vegetables and herbs add minimal carbs, while the healthy fats from the avocado, olive oil, and mayonnaise contribute to satiety. If you want to keep carbs even lower, use a high-fat, sugar-free mayonnaise and skip the radishes. The lettuce wraps themselves are naturally low in carbohydrates, making this dish a nutrient-dense, satisfying option for anyone watching their carb intake.
