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To achieve the perfect hard-boiled eggs, start by placing your eggs in a pot and covering them with cold water by about an inch. Bring the water to a rapid boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let the eggs simmer for about 9-12 minutes, depending on how firm you prefer the yolks. After the time is up, remove the pot from heat and transfer the eggs to an ice bath (a bowl filled with ice and water) for at least 5 minutes. This quick cooling helps prevent the greenish ring around the yolk and makes peeling easier.

Avocado Egg Salad Wraps

Looking for a nutritious and tasty meal option? Try Creamy Avocado Egg Salad Wraps! These wraps are packed with protein from hard-boiled eggs and healthy fats from creamy avocados, making them a perfect choice for lunch, dinner, or a quick snack. Easy to prepare and highly adaptable, you can customize them to fit various dietary preferences. Enjoy a filling and flavorful meal that supports your healthy lifestyle. Dive into a recipe that’s both satisfying and good for you!
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Ingredients
  

4 large eggs

1 ripe avocado

2 tablespoons plain Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

Salt and pepper, to taste

2 tablespoons chopped fresh chives (or green onions)

1/4 cup diced red bell pepper

4 whole wheat or spinach wraps

Handful of mixed greens (optional, for serving)

Instructions
 

Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let them sit for about 12 minutes.

    Prepare the Avocado Mixture: While the eggs are cooking, cut the ripe avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash it with a fork until creamy.

      Mix Ingredients: Once the eggs are done, peel them and chop them into small pieces. Add the chopped eggs to the bowl with the mashed avocado.

        Add the Dressing: Stir in the Greek yogurt, Dijon mustard, lemon juice, salt, pepper, chives, and red bell pepper into the egg and avocado mixture. Mix gently until everything is well combined but still chunky.

          Assemble the Wraps: Lay a wrap flat on a clean surface and place a generous scoop of the avocado egg salad in the center. Top with a handful of mixed greens if desired.

            Wrap it Up: Fold the sides of the wrap inward and then roll it tightly from the bottom up, securing all the filling inside.

              Serve: Cut each wrap in half and serve immediately, or wrap in parchment paper for lunch on the go.

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings