Hard boil the eggs: Place eggs in a large pot and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. Drain the hot water and run cold water over the eggs until they are cool enough to handle. Peel the eggs.
Prepare the egg salad: In a mixing bowl, mash the boiled eggs with a fork or potato masher. Add the mashed avocado, mayonnaise, red onion, lemon juice, Dijon mustard (if using), salt, and pepper. Mix well until everything is combined and creamy.
Assemble the wraps: Lay out a lettuce leaf. Spoon a generous amount of avocado egg salad onto the center of the leaf.
Fold or roll the lettuce leaf around the egg salad to form a wrap. Sprinkle with everything bagel seasoning, if desired.
Repeat with the remaining lettuce leaves and egg salad.
Serve immediately or chill for later. These wraps are best enjoyed fresh.
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For extra flavor, add chopped celery, bacon bits, or fresh herbs like dill or chives to the egg salad.
If you don't have lettuce, you can serve the avocado egg salad over cucumber slices or bell pepper strips.
To make ahead, prepare the egg salad and store it in an airtight container in the refrigerator for up to 3 days. Assemble the wraps just before serving to prevent the lettuce from getting soggy.
• Lunch, Snack (American)
• Approximately 350-400 calories per wrap
• 5 minutes (Easy)
• 20 minutes
• 8-12
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