Name: Avocado Egg Salad Roll Ups
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 avocado-mashed; 4-5 hard-boiled eggs chopped in small pieces; 1 Tablespoon fresh lemon juice; 2-4 Tablespoons plain Greek yogurt (start with 2 and add more if the salad seems to dry); 1 green onion-thinly sliced; 1 Tablespoon red onion-diced (or more to taste); 2 Tablespoons fresh parsley-chopped; 1/8 teaspoon black pepper; ¼ teaspoon salt (or more to taste); 3-4 whole wheat flour tortillas (8 or 10 inch diameter)

Description

Healthy Avocado Egg Salad Roll Ups are the perfect way to use leftover hard-boiled Easter Eggs. This simple salad recipe, with only a few ingredients, is a go-to lunch or snack, party food for feeding a crowd, or just a delicious way to get your morning protein in.

Ingredients

1 avocado-mashed
4–5 hard-boiled eggs chopped in small pieces
1 Tablespoon fresh lemon juice
2–4 Tablespoons plain Greek yogurt (start with 2 and add more if the salad seems to dry)
1 green onion-thinly sliced
1 Tablespoon red onion-diced (or more to taste)
2 Tablespoons fresh parsley-chopped
1/8 teaspoon black pepper
¼ teaspoon salt (or more to taste)
3–4 whole wheat flour tortillas (8 or 10 inch diameter)

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Instructions

In a large bowl combine all ingredients (except tortillas) and stir with a wooden spoon until evenly blended.
Spread the mixture over tortilla and roll up tightly. Repeat with remaining salad. I had enough filling for 3 10 inch diameter tortillas.
Slice with serrated knife into ½- 3/4 inch slices. You can slice them immediately or refrigerate until firm (about 30 mins). It’s easier to slice when chilled.
Store in the fridge in an airtight container until ready to serve.