Avocado Egg Salad Collard Wraps (Printable)
Creamy avocado and egg salad nestled in collard leaves with fresh vegetables for a low-carb, protein-packed meal.
# List of ingredients:
→ Egg Salad Base
01 - 4 large eggs, hard-boiled and chopped
02 - 1 ripe avocado, mashed
03 - 2 tablespoons Greek yogurt or mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1 tablespoon fresh lemon juice
→ Fresh Herbs and Seasonings
06 - 2 tablespoons fresh chives, chopped
07 - 2 tablespoons fresh dill, chopped
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Wrap Components
10 - 4 large collard green leaves, stems trimmed
11 - 1 small carrot, julienned
12 - 1/2 cup cucumber, julienned
13 - 1/2 red bell pepper, thinly sliced
# Steps:
01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, remove from heat, and let stand for 10 minutes. Drain and cool under cold running water. Peel and chop into 1/2-inch pieces.
02 - In a medium bowl, mash the ripe avocado until smooth. Add Greek yogurt (or mayonnaise), Dijon mustard, lemon juice, chives, dill, salt, and pepper. Whisk until creamy and well combined.
03 - Gently fold the chopped eggs into the avocado mixture until evenly distributed. Avoid overmixing to maintain some texture.
04 - Trim the thick stems from collard leaves. Blanch leaves in boiling water for 30 seconds to soften, then transfer to ice water. Pat dry thoroughly with paper towels.
05 - Lay each collard leaf flat on a cutting board. Spread 1/4 of the egg salad mixture in the center. Layer with julienned carrot, cucumber, and bell pepper slices.
06 - Fold in both sides of the collard leaf, then roll tightly from bottom to top like a burrito. Cut each wrap in half diagonally and serve immediately, or refrigerate wrapped in plastic for up to 24 hours.
# Expert Advice:
01 -
- The creamy avocado egg salad feels indulgent while keeping things light and fresh
- Collard greens hold everything together beautifully and add that perfect tender crunch
02 -
- Don't skip blanching the collards even for a second, raw ones are too tough to roll properly
- These are best eaten the same day but will hold for 24 hours if wrapped tightly in plastic
03 -
- Use a vegetable peeler to create quick, uniform ribbons from your carrots instead of fussing with a knife
- Pat your blanched collards completely dry with a clean towel before rolling to prevent sogginess