Chopped Egg Salad Wraps with Avocado and Spinach Recipe

I’m super excited to share this Chopped Egg Salad Wraps with Avocado and Spinach Recipe because it’s one of those meals that feels like a treat but comes together so quickly. It’s packed with wholesome ingredients, and the creamy avocado really takes the humble egg salad to the next level. Whether you’re looking for an easy lunch to prep at home or a light dinner that won’t weigh you down, these wraps hit the spot perfectly.

What I love most about this recipe is how versatile and fresh it feels—plus, it’s low-carb and full of protein and healthy fats. You’ll appreciate the balance of flavors and textures: soft avocado, tender spinach, a hint of tang from the mustard and Skyr or Greek yoghurt, and a bit of crunch from the spring onion. Trust me, once you try this Chopped Egg Salad Wraps with Avocado and Spinach Recipe, it’ll become a go-to in your kitchen.

Ingredients You’ll Need

These ingredients are straightforward but work beautifully together to create a creamy, flavorful egg salad with a fresh twist. When shopping, look for ripe avocados and fresh spinach to get the best taste and texture.

• Hard-boiled eggs: Use eggs that are freshly boiled and cooled for the best texture. I find peeling easier when eggs are slightly older, about a week.
• Ripe avocado: The creaminess is key here, so pick ones that yield gently when squeezed but aren’t mushy.
• Skyr or plain Greek yoghurt: This adds a tangy creaminess while keeping it light; I use Skyr when I want a thicker texture.
• Light mayonnaise: A small amount enriches the salad without making it too heavy.
• Spring onion: Adds a subtle crunch and mild onion flavor, balancing richness with brightness.
• Dijon mustard: Just a teaspoon to give a little zing and depth to the mixture.
• Fresh spinach: Provides a fresh, slightly earthy flavor and makes the wrap more nutrient-dense.
• Salt and pepper: To taste — seasoning is everything in bringing all the flavors together.
• Low-carb wraps: Choose wraps that hold the filling well and fit your dietary needs. You can also swap with lettuce wraps if you want to be extra light.

Variations

I love making this Chopped Egg Salad Wraps with Avocado and Spinach Recipe my own by switching up a few ingredients here and there depending on what I have in the fridge or my mood. Don’t hesitate to tweak it to match your taste or dietary needs.

• Adding fresh herbs: I often toss in chopped dill or chives, which add a lovely fragrant note that complements the eggs and avocado beautifully.
• Spicing it up: For a little heat, sprinkle in some cayenne pepper or a dash of hot sauce. It wakes up the flavor in such a satisfying way.
• Switching the greens: Sometimes I swap spinach for arugula or baby kale, giving it a peppery or slightly bitter crunch.
• Using whole-grain or gluten-free wraps: If you prefer, these options work great and change the texture a bit without losing the wrap’s essence.
• Vegan twist: If you’re feeling adventurous, replace the eggs with crumbled firm tofu and add kala namak (black salt) to mimic that eggy flavor.

How to Make Chopped Egg Salad Wraps with Avocado and Spinach Recipe

Step 1: Boil and Chop the Eggs

Start by gently boiling your eggs—place them in a pot of cold water, bring to a boil, then cover and turn off the heat. Leave them for about 10-12 minutes, then cool in ice water to stop cooking. Once cooled, chop the eggs into small pieces; this makes every bite evenly creamy and allows the flavors to meld more completely.

Step 2: Prepare the Avocado and Mix

Peel and pit your ripe avocado, then mash it with a fork until creamy but still slightly chunky—that texture is where the magic happens. In a bowl, combine the mashed avocado with Skyr or Greek yoghurt, light mayonnaise, Dijon mustard, chopped spring onion, salt, and pepper. Mix until everything’s well incorporated.

Step 3: Combine Eggs and Greens

Add the chopped eggs into the creamy avocado mixture and stir gently to coat without turning into a mush. Then fold in the fresh spinach leaves, giving you that fresh pop in every bite.

Step 4: Assemble the Wraps

Lay out your low-carb wraps and spoon the egg salad mixture onto each. You’ll want to spread it evenly to ensure every bite has a good balance of texture and flavor. Roll or fold them up tightly—if you like, warm the wraps for a few seconds before adding the filling to make them more pliable and soft.

How to Serve Chopped Egg Salad Wraps with Avocado and Spinach Recipe

Garnishes

I often top the wraps with a sprinkle of fresh cracked black pepper and a few extra chopped spring onions for brightness. A dash of smoked paprika or a few lemon zest flakes can also lift the flavors even more, adding a bit of smoky or citrusy zing I just adore.

Side Dishes

These wraps pair wonderfully with simple sides like a crisp cucumber salad or a handful of cherry tomatoes tossed in olive oil and balsamic. I also enjoy serving them alongside roasted sweet potato wedges or a light cup of vegetable soup for a more filling meal.

Creative Ways to Present

I once made these for a picnic and cut the wraps into bite-sized pinwheels—so cute and easy to share! You could also serve the egg salad in small lettuce cups for a fresh party appetizer or build a layered parfait with the salad and spinach for a pretty, deconstructed version.

Make Ahead and Storage

Storing Leftovers

If you have any leftover egg salad, store it in an airtight container in the fridge for up to two days. I find it tastes best fresh, but if you plan to eat it later, add the spinach and wraps just before serving to keep everything crisp and fresh.

Freezing

Personally, I don’t recommend freezing the egg salad mixture because the texture of the avocado and eggs changes when frozen and thawed. For best results, make this recipe fresh or store in the fridge only.

Reheating

Since this recipe is meant to be enjoyed cold or at room temperature, I typically don’t reheat it. If you want warm wraps, try heating the wrap separately and then adding the chilled egg salad just before eating.

FAQs

Final Thoughts

This Chopped Egg Salad Wraps with Avocado and Spinach Recipe is one of those meals that feels as satisfying as it is simple to prepare. I genuinely enjoy the creamy textures and fresh flavors, and the fact that it fits so well into busy days makes it a keeper in my kitchen. Give it a try—you might find it becoming your next favorite lunch or light dinner, just like I did.

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