I love avocados. Maybe it’s from growing up in Southern California, or maybe it’s just because they’re amazing. Because seriously, they are. I add avocados to anything I can – including egg salad!
I’ve made this delicious wrap a few times now, and it’s definitely going into the lunch rotation, especially for those hot summer days coming (hopefully!) soon!
I made this on a whole wheat tortilla, so you get your fiber from the whole grains. And then you have the healthy fats from the avocado, all the amazing goodness of spinach, and the protein from the eggs!
The first thing you’ll need to do is hard boil the eggs. You’ll want to do this ahead of time – warm eggs aren’t great for egg salad. You can even do this several days ahead of time, and just keep them in the fridge until you’re ready to use them. Just put the eggs in a pot with enough water to cover them, put the pot on the stove over medium-high heat, and once it reaches a boil, boil them for 15 minutes. Then dump the hot water, rinse them in cool water, and stick them in the fridge.
When you’re ready to make your egg salad, cut up your avocado.
Then just hold the avocado half in your hand, using your fingers to gently push the avocado meat up and out.
Most of the avocado chunks should just fall right out. Turn the skin inside out and use your fingers to loosen any remaining pieces from the peel.
To make the egg salad, put the peeled hard boiled eggs and the avocado chunks into a medium bowl. With a fork, roughly mash them together until it reaches the desired consistency – depending on how chunky or smooth you like your egg salad.
Then squeeze in the lime juice, tear in some cilantro, and toss in a few pinches of salt and pepper, and mix it all up.
On a whole wheat tortilla (or other wrap of your choice), lay out a bed of spinach. Scoop 1/4 of the egg mixture on top of the spinach.
Wrap it up like a burrito, and enjoy!
Avocado Egg Salad Wraps
4 hard boiled eggs
1 tbsp roughly chopped cilantro
salt and pepper to taste
1 cup + spinach
4 whole wheat tortillas (or other wraps)
1. Peel the hardboiled eggs and place them in a medium bowl. Cut up the avocado and add it to the bowl. Roughly mash with a fork until it reaches the desired consistency.
2. Squeeze in the juice from the lime. Add the cilantro, salt, and pepper, and mix well.
3. On each tortilla, make a bed of spinach leaves (as much or little as you want). Scoop 1/4 of the egg mixture on top of the spinach on each tortilla. Fold up the bottom, wrap it up, and enjoy!
Makes 4 wraps