Name: Avocado and Bacon Egg Salad Wraps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 pieces Large eggs; 6 slices Bacon slices; 1 large Ripe avocado; 0.25 cup Plain Greek yogurt; 2 tbsp Mayonnaise; 1 tbsp Lemon juice; 2 tbsp Fresh chives, chopped; 0.5 tsp Salt; 0.25 tsp Black pepper; 8 large leaves Butter lettuce or Romaine leaves

"This recipe takes the classic egg salad to a whole new level by adding rich, buttery avocado and salty, crispy bacon bits. Served in fresh lettuce cups, it is a vibrant, high-protein lunch that satisfies every craving without the heavy carbs."

Ingredients

Qty	Item
8 pieces 8 pieces	Large eggs
6 slices 150 g	Bacon slices
1 large 200 g	Ripe avocado
0.25 cup 60 ml	Plain Greek yogurt
2 tbsp 30 ml	Mayonnaise
1 tbsp 15 ml	Lemon juice
2 tbsp 10 g	Fresh chives, chopped
0.5 tsp 3 g	Salt
0.25 tsp 1 g	Black pepper
8 large leaves 8 leaves	Butter lettuce or Romaine leaves

How to Make Avocado and Bacon Egg Salad Wraps

Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Transfer to an ice bath, peel, and dice.

While eggs cook, fry the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into small bits.

In a medium bowl, mash the avocado with the lemon juice until smooth but with a few small chunks remaining.

Add the Greek yogurt, mayonnaise, salt, and pepper to the avocado and stir until well combined.

Gently fold in the diced hard-boiled eggs, crumbled bacon, and chopped chives.

Spoon the egg salad mixture into the center of the lettuce leaves. Garnish with extra chives if desired and serve immediately.

·
To prevent the avocado from browning, ensure you use fresh lemon juice and keep the salad tightly covered if not serving immediately.
·
For an even lower-calorie version, replace all mayonnaise with additional Greek yogurt.
·
If you prefer a spicier kick, add a dash of hot sauce or a pinch of crushed red pepper flakes to the avocado base.
·
Make sure the eggs are completely cooled before mixing with the avocado to maintain the best texture.

Frequently Asked Questions

How long does this egg salad last in the fridge?

Because of the fresh avocado, this salad is best enjoyed the day it is made, but it can be stored in an airtight container for up to 24 hours.

Can I use tortillas instead of lettuce?

Absolutely! If you aren't looking for a low-carb option, this filling is delicious in flour tortillas or whole-wheat wraps.

How do I get the perfect hard-boiled eggs?

The 10-minute sit method in hot water followed by an ice bath ensures a creamy yolk without the green sulfur ring.

Can I make this ahead of time for meal prep?

You can prep the boiled eggs and bacon up to 2 days in advance. We recommend mashing the avocado and assembling the final salad just before eating.

Video Tutorials

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