Mediterranean Creamy Avocado Egg Salad Wraps (Quick Version)

If you’re craving something light, creamy, and satisfying, these Mediterranean Creamy Avocado Egg Salad Wraps are a perfect choice. They take the classic egg salad and give it a fresh twist with ripe avocado, tangy Greek yogurt (or mayo), and bright lemon juice. Wrapped in soft tortillas, they’re ideal for a quick lunch, picnic, or even a grab-and-go dinner. The best part? They come together in less than 20 minutes.

Time

Prep Time: 15 minutes

Cook Time: 0 minutes (if eggs are pre-boiled)

Total Time: 15 minutes

Servings: 4 wraps

Ingredients

For the Egg Salad:

6 hard-boiled eggs, peeled and chopped

1 ripe avocado, peeled and mashed

3 tbsp plain Greek yogurt or mayonnaise

2 tbsp red onion, finely diced

1–2 tsp fresh lemon juice (to taste)

1 tsp Dijon mustard

Salt and black pepper, to taste

1–2 tbsp fresh herbs like parsley, dill, or cilantro (optional)

Paprika or chili powder for garnish (optional)

For the Wraps:

4 large tortillas or wraps

Instructions

Prepare the Eggs & Avocado:
Peel and chop the hard-boiled eggs. In a mixing bowl, mash the avocado until smooth but still slightly chunky.

Mix the Salad:
Add the chopped eggs, Greek yogurt (or mayo), red onion, lemon juice, Dijon mustard, salt, and black pepper. Stir until creamy and well combined. Adjust seasoning to taste.

Add Freshness:
Fold in the chopped herbs if using. Sprinkle with a little paprika or chili powder for extra flavor.

Assemble the Wraps:
Lay out the tortillas. Spoon the avocado egg salad onto the center of each one, spreading evenly.

Wrap and Serve:
Roll up the tortillas tightly, tucking in the sides as you go. Slice in half and serve immediately.

Tips & Variations

Make it extra creamy: Use half Greek yogurt and half mayo for a balance of tang and richness.

Add crunch: Mix in diced cucumber, celery, or bell peppers for more texture.

Boost the protein: Add canned tuna, shredded chicken, or chickpeas for a heartier wrap.

Go low-carb: Skip the tortillas and serve the salad in lettuce wraps or stuffed into bell peppers.

Mediterranean touch: Add crumbled feta, sliced olives, or sun-dried tomatoes for more bold flavors.

Spice it up: A dash of hot sauce, harissa, or extra chili powder can bring heat.

Meal prep tip: Make the egg salad fresh the same day for the best texture (avocado browns quickly). To keep it greener, add a little extra lemon juice and store in an airtight container.

Q&A

Q: Can I make this wrap ahead of time?
A: Yes, but it’s best to assemble the wraps just before eating. If prepping ahead, keep the egg salad in a sealed container in the fridge and add extra lemon juice to slow avocado browning. Assemble wraps right before serving.

Q: Can I use store-bought boiled eggs?
A: Absolutely. Pre-cooked eggs save time and make this recipe even quicker.

Q: Is there a vegan option?
A: Yes. Replace the eggs with mashed chickpeas or tofu, and use vegan mayo or a dairy-free yogurt.

Q: How long will the egg salad last in the fridge?
A: Stored properly in an airtight container, it will stay fresh for about 1 day (because of the avocado).

Nutrition

(per wrap, approximate)

Calories: 310

Protein: 16 g

Fat: 16 g

Carbohydrates: 28 g

Fiber: 6 g

Sugar: 3 g

Sodium: 430 mg

(Values may vary depending on tortilla size, chosen yogurt/mayo, and add-ins.)

Conclusion

Mediterranean Creamy Avocado Egg Salad Wraps are a quick and fresh spin on a classic. The avocado brings creaminess without being heavy, while lemon and herbs brighten each bite. Whether you enjoy them for lunch, a picnic, or a light dinner, they’re an easy go-to recipe that feels both comforting and refreshing.