Ingredients
Method
1. Prepare the Crust:
- Combine mashed avocado, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper in a medium bowl. Mix until smooth and creamy.
- Add chopped hard-boiled eggs, red onion, and fresh dill to the avocado mixture. Gently fold all ingredients together until well combined, avoiding overmixing.
- Lay out butter lettuce leaves on a clean surface. Spoon an equal amount of avocado egg salad onto the center of each leaf.
- Carefully roll up each lettuce leaf around the filling, tucking in the sides to create a neat roll-up. Serve immediately, garnished with a sprinkle of paprika if desired.
Notes
Ingredient Swap: I love using plain yogurt, but if you want a tangier kick, a tablespoon of sour cream mixed with the yogurt works wonderfully.
Storage Tip: This salad is best eaten the day it's made, as the avocado will brown.
If you must store it, press plastic wrap directly onto the surface in the bowl to limit air exposure.
Make-
Ahead Trick: I always boil and peel my eggs the night before.
You can also chop the red onion and dill and keep them ready in the fridge to speed up assembly.
Common Mistake: Be gentle when folding in the eggs.
Overmixing will break down the egg pieces too much and make the salad mushy instead of chunky.
Serving Suggestion: For a heartier lunch, I sometimes add a few slices of crispy bacon inside the roll-up, or serve them with a side of sweet potato fries.
Equipment Note: A simple fork is my favorite tool for mashing the avocado and mixing the initial creamy base.
It gives me more control than a food processor.