Avocado Egg Salad Collard Wraps

My neighbor Sarah introduced me to these wraps during a summer potluck, and I was skeptical about using collard greens as tortillas. One bite changed my entire perspective. The crispness of the leaves against the creamy egg salad creates this perfect texture contrast that bread just cannot deliver.

Last summer I made a batch of these for a beach day with friends, and everyone kept asking what restaurant I bought them from. There is something satisfying about eating something so fresh and light that still feels like a complete meal. Now they are my go to for lunch boxes and picnics.

Ingredients

• 4 large eggs: Room temperature eggs peel more easily after boiling
• 1 ripe avocado: The creaminess replaces half the mayonnaise typically found in egg salad
• 2 tablespoons mayonnaise: Greek yogurt works beautifully here for a lighter tangier version
• 1 teaspoon Dijon mustard: Adds just the right amount of sharpness to cut through the rich avocado
• 1 tablespoon fresh lemon juice: Prevents the avocado from browning and brightens the entire salad
• 2 tablespoons chopped chives: Fresh dill or parsley work well too if chives are not available
• 4 large collard green leaves: Look for leaves without too many holes or tears
• 1 small carrot: Julienned vegetables add essential crunch to every bite
• 1/2 small cucumber: Adds moisture and freshness without making the wrap soggy
• 1/2 red bell pepper: The sweetness balances the creamy egg salad perfectly

Instructions

Perfect hard-boiled eggs:

Bring water to a rolling boil then gently lower eggs in with a spoon. Boil exactly 9 minutes for that golden yellow yolk that is not too dry not too soft.

Build the creamy base:

Mash the avocado thoroughly until smooth before stirring in the mayonnaise mustard and lemon juice. This prevents any lumps in your finished salad.

Combine and season:

Fold the chopped eggs chives salt and pepper into the avocado mixture gently. You want to keep some texture from the egg pieces rather than mashing everything completely smooth.

Prepare the collard leaves:

Trim the thick stem down the center of each leaf then blanch for 30 seconds in boiling water. The cold water bath stops the cooking and keeps that gorgeous vibrant green color.

Assemble your wraps:

Lay each leaf flat and spoon the egg salad in a line down the center. Layer the julienned vegetables on top then fold in the sides and roll tightly like a burrito.

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My daughter now requests these for school lunch every week and her friends always ask for bites. Watching her eat something so green and nutritious with such enthusiasm makes me feel like I won at parenting somehow.

Make Ahead Magic

The egg salad keeps beautifully in the refrigerator for up to three days when stored in an airtight container. I often double the batch on Sunday and use it throughout the week for quick lunches.

Veggie Variations

Thinly sliced radishes add a lovely peppery bite while shredded cabbage brings extra crunch. Sometimes I add pickled red onions for a tangy kick that cuts through the richness.

Storage Solutions

If you need to pack these for later work hours wrap each finished collard wrap tightly in parchment paper then place in a container. The parchment prevents the collard from drying out in the refrigerator.

• These are best eaten within 24 hours of assembly
• The collard leaves stay surprisingly crisp even overnight
• Pack any extra vegetables separately to prevent sogginess

Save

There is something deeply satisfying about eating with your hands and these wraps deliver that experience with zero guilt. Hope they become a staple in your kitchen like they have in mine.

Recipe FAQs

→ How do I prepare collard leaves for wrapping?

Trim the thick stem from each collard leaf, then blanch in boiling water for 30 seconds. Immediately transfer to cold water to stop cooking and preserve the vibrant green color. Pat dry before filling.

→ Can I make these ahead of time?

Yes, prepare the egg salad up to 1 day in advance and store refrigerated. Wrap tightly just before serving to prevent the collard leaves from becoming soggy. For best results, add fresh vegetables right before serving.

→ What can I use instead of collard greens?

Large romaine lettuce leaves, Swiss chard, or cabbage leaves work well as substitutes. Choose sturdy greens that can hold the filling without tearing when rolled.

→ How long should I boil the eggs?

Boil eggs for 9–10 minutes for hard-boiled consistency. Immediately transfer to an ice bath to stop cooking and make peeling easier. This prevents the grey ring from forming around the yolk.

→ Can I make this vegan?

Replace eggs with firm tofu crumbled to resemble chopped eggs. Use vegan mayonnaise or avocado instead of Greek yogurt. The texture and flavor profile remain similar while being completely plant-based.

→ How do I prevent the wraps from falling apart?

Fold in the sides first, then roll burrito-style from the bottom. Place the filling slightly off-center to allow room for folding. Blanching the collard leaves makes them more pliable and less likely to crack.