Avocado Egg Salad Wrap


Egg salad is a high protein lunch that will fuel you all afternoon and into the evening. Traditionally egg salad contains mayonnaise, but we’ve replaced it with creamy avocado because mayonnaise contains unhealthy oils like canola oil and soybean oil. The result is a lunch that is tasty and easy to prepare.

Makes: 1
Prep Time: 2 min | Cook Time: 7 min | Ready In: 9 min


  • 4 whole eggs
  • 1 whole Ripe avocado
  • 1 tablespoon of Dijon mustard
  • 1/2 teaspoon of paprika
  • 2 whole gluten-free corn tortillas


In a medium saucepan over high heat, boil water, then turn heat down to medium. Boil eggs in their shell for 10 minutes. Remove eggs from water and run cold water over the eggs. Peel eggs and place in the refrigerator for 5 minutes. Mash avocado and mix with paprika and Dijon mustard. Remove eggs from refrigerator and mash into the avocado mixture. Spoon mixture into corn tortillas and eat right away.

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Nutrition Facts per Serving

Serving Size: 1 Wrap
Calories 676
Total Fat: 43.9g
Saturated Fat: 9.5g
Trans Fat: 0g
Cholesterol: 850mg
Sodium: 370mg
Total Carbohydrates: 42g
Dietary Fiber: 12g
Sugars: 3g
Protein: 31.1g

Key Nutrients
Vitamin A: 26%
Vitamin C: 22%
Iron: 21%
Vitamin K: 103%
Riboflavin: 74%
Niacin: 15%
Phosphorus: 42%
Magnesium: 16%
Zinc: 21%
Selenium: 89%
Manganese: 14%
Calcium: 3012%
Vitamin E: 18%
Thiamin: 17%
Vitamin B6: 36%
Vitamin B12: 37%
Pantothenic Acid: 48%

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