Keto
Avocado Deviled Eggs
Avocado replaces the mayonnaise in the filling. Greener, fresher, and they hold their shape on a platter.
25 minServes 6Easy
Avocado Egg Salad Wrap
Mashed avocado binds chopped egg just as well as mayonnaise does, and it brings fibre and a cleaner flavour with it.
Boil the eggs the night before and this is a five-minute assembly in the morning.
MyAvocadoTree Editorial TeamPublished 4 September 2026Updated 4 September 2026
Prep
8 min
Cook
9 min
Total
17 min
Servings
2
Difficulty
Easy
Cuisine
International
- Vegetarian
- High protein
Ingredients
Instructions
- 1
Lower the eggs into boiling water and cook for 9 minutes for firm yolks. Drain and sit them in cold water for 3 minutes, then peel.
- 2
Chop the eggs roughly — pieces, not paste.
- 3
Mash the avocado with the lemon juice, mustard, salt and pepper until creamy.
- 4
Fold in the egg, celery and chives. Stop mixing while the egg is still visibly chunky.
- 5
Warm the tortillas briefly, lay lettuce down the lower third, spoon the egg salad on top, then fold the bottom up, tuck the sides in and roll.
Recipe tips
- Nine minutes gives a fully set yolk that crumbles into the mix. Seven gives a jammy yolk that turns it into paste.
- Cold-shocking the eggs immediately makes them far easier to peel and stops the grey ring round the yolk.
- The salad itself keeps a day in the fridge with film pressed to the surface — useful for meal prep, unlike the assembled wrap.
- Celery is there for crunch. Cucumber works but salt and drain it first or it waters down the mix.
Nutrition (approximate)
Estimated per serving from the ingredient quantities above. Treat these as a guide, not a measurement — ripeness, brands and portioning all shift the numbers.
- Calories
- 495 kcal
- Protein
- 22 g
- Carbs
- 36 g
- Fat
- 29 g
- Fibre
- 10 g
Storage
The egg salad keeps for one day refrigerated in an airtight container with film on the surface. Assemble wraps the day you eat them.
Frequently asked questions
Can I use this without the wrap?
Yes — it works on toast, in a sandwich, stuffed into a pita, or spooned over salad leaves as a bowl.
Does it need mayonnaise as well?
No. A ripe avocado gives you all the binding you need. If yours is slightly firm, add a tablespoon of curd rather than mayonnaise.
How long does avocado egg salad last?
About a day refrigerated. It darkens slightly on top; stir it and the colour underneath is fine.
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