Avocado Egg Salad Collard Wraps (Printable)

Creamy avocado-egg filling in crisp collard leaves with fresh vegetables. A nutritious, handheld meal ready in 25 minutes.

# List of ingredients:

→ Egg Salad Filling

01 - 4 large eggs
02 - 1 ripe avocado
03 - 2 tablespoons mayonnaise or Greek yogurt
04 - 1 teaspoon Dijon mustard
05 - 1 tablespoon fresh lemon juice
06 - 2 tablespoons chopped fresh chives or green onions
07 - Salt and freshly ground black pepper to taste

→ Wrap Assembly

08 - 4 large collard green leaves, stems trimmed
09 - 1 small carrot, julienned
10 - 1/2 small cucumber, julienned
11 - 1/2 red bell pepper, thinly sliced
12 - 1/4 cup sprouts or microgreens, optional

# Steps:

01 - Bring a medium pot of water to a rolling boil. Gently lower the eggs into the water and boil for 9 to 10 minutes until hard-boiled. Transfer immediately to an ice bath to cool completely, then peel and chop into medium dice.
02 - In a medium bowl, mash the ripe avocado until mostly smooth with small chunks remaining. Add the mayonnaise, Dijon mustard, and lemon juice. Stir vigorously until completely combined and creamy.
03 - Gently fold the chopped eggs and chives into the avocado mixture. Season generously with salt and black pepper to taste. Mix carefully to avoid over-mashing the eggs.
04 - Lay each collard leaf flat on a cutting board. Using a sharp knife, trim the thickest part of the center stem to create a more pliable wrapper. Blanch the leaves in boiling water for 30 seconds to soften, then immediately plunge into ice water. Pat thoroughly dry with paper towels.
05 - Place a prepared collard leaf on a flat work surface. Spoon approximately one-quarter of the egg salad mixture onto the center of each leaf, spreading slightly. Layer with julienned carrot, cucumber, bell pepper slices, and sprouts if using.
06 - Fold in both sides of the collard leaf toward the center, then roll tightly from bottom to top in burrito-style fashion. Slice each wrap in half diagonally for easier handling. Serve immediately or wrap tightly in parchment paper and refrigerate for up to 24 hours.

# Expert Advice:

01 -
  • The creamy avocado egg salad feels indulgent while packing in healthy fats and protein
  • Collard wraps stay crisp for hours unlike lettuce which wilts quickly
  • You can prep everything in advance and assemble these portable wraps in under 5 minutes
02 -
  • Overstuffing the wraps will cause them to tear when you try to roll them
  • Blanching the collard leaves makes them flexible enough to roll without cracking
  • The lemon juice is essential not just for flavor but to keep the avocado from turning brown
03 -
  • Use a vegetable peeler to create quick uniform ribbons from the carrot and cucumber
  • A pinch of smoked paprika in the egg salad adds a lovely depth of flavor
  • If your collard leaves seem especially thick use a rolling pin to gently crush the stem before blanching

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