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★★★★★36 Comments

Mexican Avocado Egg Salad Wraps

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by Lindsay Cotter Posted: June 9, 2022

Dairy-FreeGluten-FreeGrain-FreeLow-CarbVegetarianWhole30
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Mexican avocado egg salad wrapped in lettuce leaf and egg salad in blue bowl.

Mexican-inspired avocado egg salad wraps take your typical egg salad from bland to bursting with flavor thanks to the addition of avocado, green chilies, and spices! Wrap it up in your favorite greens for a quick and healthy lettuce wrap recipe that’s low carb and meal prep friendly. 

close up image of Mexican avocado egg salad wraps in collard greens

This recipe, originally published in 2017, has been updated to provide you with better content and an improved recipe! If you can’t find something you’re looking for, let us know, and we’ll be happy to help!

Eggscellent Avocado Egg Salad 

Is there anything that screams warm weather quite like egg salad? It’s a classic summer recipe that’s always delicious and so easy to whip together! However, in our opinion, typical egg salads tend to be just a little bland.

avocado egg salad in a bowl with a spoon

 So, we decided to spice things up (get it 😉) with this avocado egg salad! It’s just as easy as the version you know and love but with a bit of a Mexican-inspired twist.

Unlike other healthy egg salad recipes, our version is: 

  • Given an extra silky texture and a boost of healthy unsaturated fats and fiber thanks to the use of avocado
  • Made with fresh herbs and spices like cilantro, cumin, and paprika
  • A little on the spicy side with the addition of green chilies and jalapeno to top
  • Added to our lettuce wrap recipe for an easy meal prep option
  • And more! 

Don’t worry, though. We kept things super simple so you can be in and out of the kitchen in no time! 

How to Make Egg Salad with Avocado

Just as you probably imagined, making avocado egg salad is a matter of preparing your ingredients and mashing them all together. However, to ensure you get the perfect combination of flavors, we’re breaking the process down step-by-step below! 

egg yolks, egg whites, cilantro, onions, garlic, and avocado on a baking tray to make Mexican avocado egg salad lettuce wraps
  1. Hard boil your eggs and remove the yolk. 
  2. Add the yolks to a food processor along with avocado, cilantro, green chilies, garlic, spices, a dash of lime, onion, salt, and pepper. Pulse until the ingredients are combined but still a little chunky. 
  3. Add the yolks to a food processor along with avocado, cilantro, green chilies, garlic, spices, a dash of lime juice, onion, salt, and pepper. Pulse until the ingredients are combined but still a little chunky. Or, just fine chop and mash the ingredients in a bowl by hand!
Ingredients for Mexican avocado egg salad in a food processor
blended Mexican avocado egg salad in a food processor

Pro Tip

Pro-Tip: To add a little texture to your avocado egg salad and prevent food waste, try chopping up some of the leftover egg whites. Then, fold them into the mixture.

That’s it! In just a few minutes you have yourself the best avocado egg salad you’ll ever taste, I may be biased, but we didn’t stop there!

Keep reading to learn how we turned this recipe into the easiest meal prep you’ll ever make

close up image of a Mexican avocado egg salad lettuce wrap topped with jalapenos

Tips for the Best Healthy Egg Salad

  • Hard boil your eggs ahead of time. To save time, make sure you have eggs prepped and ready to go. If you’re in a pinch, you can even pick up pre-boiled eggs from the store! Just make sure they aren’t overcooked. You want a pretty golden center. 
  • Use fresh herbs. This will help their flavors shine through. 
  • Don’t overmix your egg salad. You want the texture to be smooth but not sauce-like. So, be sure to pulse your food processor until all of the items are just combined. 
  • For a creamier texture with a slightly richer taste, try adding an additional 2-4 tablespoons of avocado or real mayo. 
  • Kick up the spice. If you’re feeling adventurous, add a dash of chipotle mayo to your lettuce wraps for even more heat! 

How Long Does Avocado Egg Salad Last? 

This recipe is best eaten fresh because the avocados tend to brown and the lettuce leaves can wilt. However, if you do happen to have leftovers, they can be stored in the fridge for up to 5 days. We recommend storing the avocado egg salad and lettuce wraps separately. Then, combine them right before serving! 

Pro Tip

Storage Tip: Sprinkle a bit of lemon juice on top of your egg salad before storing it to prevent the avocado from oxidizing and turning brown. 

Healthy Egg Salad Turned Lettuce Wrap Recipe! 

Sure, you could serve this egg salad in between slices of gluten free bread, spread on crackers, or even as a dip for veggies. However, we wanted something a little lighter and still easy to take on the go. So, let us introduce you to our lettuce wrap recipe! Honestly, we don’t know why we didn’t think of it sooner. 

three Mexican avocado egg salad lettuce wraps in collard green wraps on a white plate with lime wedges on the side
Mexican avocado egg salad in a bowl being spooned into 4 lettuce wraps and topped with jalapenos

Crisp lettuce creates the perfect crunch to contrast the creaminess of the avocado egg salad! You can even switch things up by using different greens! For instance, we love to use steamed collard greens. However, romaine cups also work well and provide a slightly lighter taste.

However, we recommend wrapping your lettuce wraps in parchment paper to keep them from falling apart. It makes for easy packing, too! 

two hands holding a white plate with a Mexican avocado egg salad lettuce wrap wrapped in parchment paper with two lime wedges on the side

Nutrition Note: Different greens have different nutritional values. The darker the green, the more nutrients it has to offer including folate and B vitamins! 

Honestly, any greens you want to use would be fine. Or, you could even pile it onto a bed of lettuce for an avocado egg salad…er, salad! 

Prep

More Ways To Wrap 

Looking for more tasty wraps? We’ve got you covered! Take a look at a few more of our favorites below. 

  • A tasty option any time of day, Paleo Breakfast Egg Wraps are a versatile vegetarian-friendly meal prep recipe ready with just 2 ingredients! 
  • If like us, you can’t get enough swiss chard, you’re going to love these Salad Wraps with Apple. Vegetarian, refined sugar free, full of fiber, healthy fats, antioxidants, and more, they’re perfect for lunch. 
  • Chinese BBQ Pork Lettuce Wraps are made in the Instant Pot or on the stove top for a light recipe loaded with flavors and textures and so easy to make ahead of time. 
Print
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close up image of Mexican avocado egg salad wraps in collard greens

Mexican Avocado Egg Salad Wraps


★★★★★

5 from 1 reviews

  • Author: Lindsay Cotter
  • Total Time: 15 minutes
  • Yield: 5 Wraps 1x
  • Diet: Vegetarian
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Description

Mexican Avocado Egg Salad Wraps are loaded with vitamins, nutrients, and flavor for a healthy recipe that’s quick to make and perfect for meal prep!


Ingredients

Units Scale

For the Avocado Egg Salad:

  • 6 hard-boiled eggs
  • ½ large avocado, diced (equivalent to ½ cup)
  • 1 small bunch cilantro, chopped
  • 3 ounces fire-roasted green chilies (canned, drained)
  • 2 garlic cloves (1 teaspoon minced)
  • ¼ teaspoon paprika
  • ½ teaspoon cumin
  • dash of lime
  • ⅓ cup red or green onion, chopped
  • Salt to taste
  • Black pepper to taste

For the Lettuce Wraps:

  • 5 large lettuce leaves (ex: Romaine, butter lettuce, kale, or collard greens)
  • Egg salad (above)
  • 1 bell pepper, diced
  • 1–2 jalapeños
  • Salt to taste
  • Fresh black pepper to taste
  • 1 Fresh lime and juice
  • Optional garnishes: chopped cilantro and/or spicy sprouts

Instructions

  1. Slice the hard-boiled eggs in half. Remove the yolk, and place it in a food processor or blender. Keep the egg whites for later.
  2. Combine the avocado, cilantro, green chilies, garlic, spices, a dash of lime juice, onion, salt, and pepper to taste in the food processor.  Pulse/blend until a creamy, slightly chunky texture is formed. *See notes. Chop up a few of the extra egg whites from the hard-boiled eggs, and fold them into the egg salad mixture.
  3. Clean the lettuce wraps, and place them on a towel. Pat dry. (See notes if using collard or kale leaves.)
  4. Scoop ¼-⅓ cup of the avocado egg salad into each wrap.
  5. Top with bell pepper slices, a dash of lime juice, red pepper flakes, jalapeño slices, salt, and pepper to taste. Garnish with optional spicy sprouts and/or chopped cilantro .
  6. Storage – Keep the egg salad separate from the lettuce wraps in a sealed container in the fridge for up to 5 days.

Notes

* If you don’t have a food processor, finely dice and mash the ingredients in a bowl until blended.

For a creamier texture, add an additional 2 -4 Tablespoons of avocado or paleo mayo.

  • Prep Time: 15 minutes
  • Cook Time: n/a
  • Category: Lunch
  • Method: Food Processor
  • Cuisine: American, Mexican

Nutrition

  • Serving Size: 1 wrap
  • Calories: 125
  • Sugar: 2.4
  • Sodium: 191.2
  • Fat: 8.8
  • Saturated Fat: 2.6
  • Carbohydrates: 7.6
  • Fiber: 4
  • Protein: 5.2
  • Cholesterol: 221.3

Keywords: wraps, egg salad, paleo, whole30, low carb, avocado egg salad, meal prep

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If you give these Mexican avocado egg salad wraps a try, we would love it if you let us know in the comments below, and feel free to leave any questions you may have! We’re always here to help! 

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Categories: Blender, Dairy-Free, Gluten-Free, Grain-Free, Low-Carb, Main Dishes, Sides and Salads, Vegetarian, Whole30 Tags: avocado, dairy free, gluten free, kid friendly, lettuce wraps, low carb, lunch, meal prep, mexican, nut free, paleo, vegetarian, whole 30, wraps

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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. temple run 3

    09/08/2018 at 2:35 AM

    The food was so good, I never ate it.

    Reply
  2. Pam Freedman

    06/26/2018 at 3:43 PM

    Yummy!
    My only question is: Is there nutrition info available? Carb counting and want to know how much I can eat! 🙂
    Thanks!
    Pam

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      06/26/2018 at 3:50 PM

      Oh yes, I can calculate that for you in a bit. Hang tight!

      Reply
    • Avatar photoLindsay Cotter

      06/26/2018 at 6:27 PM

      it’s about 3-.5 net carbs per wrap. Just updated.

      Reply
      • Pam Freedman

        06/28/2018 at 12:07 PM

        Thank you! Off to eat the last one 🙂

        Reply
  3. Rachel

    09/19/2017 at 7:53 PM

    Where do you put the onion?

    Reply
    • Cotter Crunch

      09/20/2017 at 10:12 AM

      The green onion?

      Reply
  4. ludo king

    09/11/2017 at 4:13 AM

    Very useful info, thanks

    Reply
  5. Ami

    08/30/2017 at 7:26 PM

    Amazing!!! Can’t wait to see more paleo vegetarian recipes like this one.

    Reply
    • Cotter Crunch

      08/31/2017 at 8:41 AM

      Woohoo! Yea!

      Reply
  6. Pamela

    05/25/2017 at 6:30 AM

    My husband suggested me your blog, thank god that I had landed here. It’s always cool to try some Mexican Foods as the flavor ….. Ah!! Feel like tasting this recipe 🙂 Thank you Lindsay 🙂

    Reply
  7. bullet force

    05/23/2017 at 3:10 AM

    This looks SO good!

    Reply
  8. Katie

    04/30/2017 at 5:39 PM

    I made these (with a few modifications, of course) last week and ate it all week for lunch. It was so good, I made more today and am having it this week for lunch, too!

    My modifications:
    Only egg whites (no yolk….barf)
    whole avocado
    pickled jalapenos (LOTS) instead of green chiles
    chopped bell peppers mixed in

    I eat them with iceberg lettuce “scoops” because it’s already SOOOO hot down here, that iceberg tastes incredible!

    Reply
    • Cotter Crunch

      04/30/2017 at 7:37 PM

      oh i am so diggin that pickled jalapeno! you are genius, you know this. But what about the yolks??? you don’t like?

      Reply
  9. Gina @ Running to the Kitchen

    04/24/2017 at 10:35 AM

    This is the best egg salad I’ve seen! I could eat Mexican all day, every day so I’m with your hubs 😉

    Reply
  10. Emily

    04/22/2017 at 9:21 AM

    Wow Mexican egg salad sounds really good. It sounds like your husband loves Mexican; Mexican food is so full of flavor. 🙂

    Reply
  11. Jennifer

    04/21/2017 at 9:31 PM

    Avocado in egg salad . . . yaaaaaaaas!

    Reply
    • Cotter Crunch

      04/22/2017 at 7:49 PM

      TexMEX proud! Haha

      Reply
  12. Laura @ Sprint 2 the Table

    04/21/2017 at 4:41 PM

    Cheers to tequila Friday! I love collard wraps… mostly because I prefer to save carbs for margaritas. HAHAHA!

    Reply
    • Cotter Crunch

      04/21/2017 at 8:06 PM

      amen to that!

      Reply
  13. Megan @ Skinny Fitalicious

    04/21/2017 at 3:12 PM

    So pretty friend!

    Reply
  14. Deanna

    04/21/2017 at 10:57 AM

    This looks soo great!! this perfect for a Fiesta Friday!!!

    Reply
    • Cotter Crunch

      04/22/2017 at 7:50 PM

      for sure! OLE! haha!

      Reply
  15. Dannii

    04/21/2017 at 10:29 AM

    These look so colourful and delicious. I love using green leaves instead of wraps. A nice low carb alternative.

    Reply
  16. Suzy

    04/21/2017 at 9:57 AM

    My family would totally love this! Pinning!

    Reply
    • Cotter Crunch

      04/22/2017 at 7:52 PM

      Yea! Keep me posted. and thanks friend!
      p.s did you email me about plugin?

      Reply
  17. Platter Talk

    04/21/2017 at 9:19 AM

    Exactly what I’m looking for! Trying to take off a few lbs. and still want good food. LOVELY!

    Reply
  18. Michelle Frank | Flipped-Out Food

    04/21/2017 at 9:17 AM

    My hubster should turn into a walking jalapeño for all the Mexican-inspired food we eat in our house. And he still wants more! When I look at these wraps, I’m struck by how great they’d be for an envy-inspiring office lunch. These look so healthy and vibrant! I am a big fan of egg salad for healthy lunches anyway, so the fact that you have now made it SPICY is a big bonus.

    Reply
    • Cotter Crunch

      04/27/2017 at 1:42 PM

      haha that’s awesome! our husband’s would get along!

      Reply
  19. Susie @ Suzlyfe

    04/21/2017 at 7:41 AM

    Now this is my kind of egg salad. Cinco de Mayo here we come!

    Reply
  20. Blair

    04/21/2017 at 7:31 AM

    These are so beautiful and fresh! I also appreciate a new way to use up some of our Easter eggs…this is so much better than regular egg salad. Great idea to use the food processor, too!

    Reply
    • Cotter Crunch

      04/21/2017 at 10:49 PM

      oh yay! glad these can be of use!

      Reply
    • Cotter Crunch

      04/22/2017 at 8:29 AM

      for sure! let me know if you try it Blair!

      Reply
  21. Taylor @ Food Faith Fitness

    04/21/2017 at 6:49 AM

    These are the prettiest egg wraps ever! I’ve never tried putting eggs in a wrap, buuuut it’s BRILLIANT! MUST EAT.

    Reply
    • Cotter Crunch

      04/22/2017 at 7:53 PM

      Well it’s prettier if you eat it. Cause you pretty. 😉

      Reply

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Mexican avocado egg salad wrapped in lettuce leaf and egg salad in blue bowl.
Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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