Avocado Egg Salad Wrap
We love how light and fresh this tastes with the creamy avocado and the dill.
Servings: 3 wraps
Ingredients
- 1/4 Cup Fat Free Mayonnaise
- 1/4 Cup Plain Greek Yogurt
- 1 Tablespoon Dijon Mustard
- 1 Pinch Kosher Salt
- Pepper to taste
- 5-6 Large Egg hard boiled *see note
- 1/2 teaspoon Dill Weed dry
- 1/4 Large Avocado
- Spinach or Plain tortillas or wraps
- Spring Lettuce or spinach
Instructions
- Smash up the eggs, choosing to leave out some of the yolks if you are shooting for a healthier egg.5-6 Large Egg
- Set aside in a large bowl.
- In a blender, combine the mayonnaise, yogurt, mustard, salt, pepper, dill, and avocado. Blend until smooth, remove from the blender and mix into the eggs. Depending on the size of your eggs, you may have extra dressing. I add a little at a time until I reach the desired dressing to egg ratio.1/4 Cup Plain Greek Yogurt, 1/4 Cup Fat Free Mayonnaise, 1 Tablespoon Dijon Mustard, 1/2 teaspoon Dill Weed, 1 Pinch Kosher Salt, Pepper, 1/4 Large Avocado
- Serve on tortillas or wraps with dark greens like spinach or spring mix.Spinach or Plain tortillas, Spring Lettuce
Notes
Remember to check the post for a link on how to make the perfect hard boiled eggs.
If you are watching your weight or wanting an even healthier lunch you can take out some of the yolks and adjust the yogurt/mayo ratio. You could even do all greek yogurt if you prefer.
Store in a covered container in the refrigerator
Nutrition
Serving: 1g | Calories: 161kcal | Carbohydrates: 6g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 275mg | Sodium: 331mg | Potassium: 223mg | Fiber: 2g | Sugar: 3g | Vitamin A: 426IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg