Lean Mean Wrap Queen
As you are all very aware, I eat a lot of vegetables. This is obvious. But did you know that I also eat a whole heck of a lot of eggs? As in at least one a day, but more likely two or three in a day. I like the extra protein and an egg yolk a day gives me a shiny coat…
If it works for dogs, then it works for gluten free vegetarians with an addiction to bleach.
Let’s Wrap About Protein
Knowing what your body needs is a tough thing. There are a handful of folks out there that need to be told what to eat, how much to eat and how often to eat it. I am one of those folks, folks. I need to make a conscious decision to eat enough of the 9 essential amino acids that my body cannot produce-daily.
I have more of a sweet tooth than a meat tooth…and I have a veggie tooth. I do have a cheese tooth but it’s way in the back, behind my cocktail tooth.
That has zero correlation with being a vegetarian. I know this because before I was vegetarian, I struggled with eating enough protein! SO I remedy the situation by doing a mini mental check of protein grams and make sure I get there by dinner time. One of the easiest ways for me to do that is HBE (hard boiled eggs) and my FAVORITE way to get my HBE down is in an egg salad situation. The MAYO and the HERBS are really what make it great, but then I was like…more PROTEIN?!
So I looked up a ton of greek yogurt egg salad recipes, then I found THIS avocado spin from Pinch of Yum and I was inspired to make the GREENEST and GODDESS-IEST of egg salad wraps for gluten free vegetarian protein seekers! With dill! PLUS- for any vegans who don’t mind carbs, this would be killa with chickpeas…
Green Goddess 🥑 Avocado Egg Salad Wrap
Lean Mean Green Protein Goddess Machine
HBE COOKING TIP:
Don’t overcook your eggs. An overcooked egg is dry and gross.
I prefer this method-
-Place eggs in a large pot and cover with water.
-Turn heat to high and bring the pot to a boil.
-Once boiling, turn off the heat and cover. Set a timer for 8 minutes.
-Drain and transfer eggs to a bowl of ice water to cool, then peel.Or buy them pre- boiled and peeled, which I do occasionally (weekly).
The only other tip before we get to the recipe is the avocado.
I don’t recommend smashing it into oblivion because it gets pasty and brown.
Mash it gently and allow it to fold gently into the greek yogurt and dill.
Then, fold that into the eggs with a dollop of mayo for good measure.
NOW you can wrap it with a collard green (stem removed and blanched)
Or drop it in a lettuce cup.
Spoon it on a salad
Spoon it on a spoon… your call.
- 5 Eggs, hard boiled
- 1 Avocado, diced
- 2 tbsp Greek Yogurt
- 1 tbsp Good Mayo
- 1 tsp Dill, dry but can sub fresh
- Pinch Salt
- Sprinkling Cracked Black Pepper
- AND 3 Collard Greens to wrap
- Simply boil the eggs to desired doneness and let cool, peel, dice.
- Gently mash the avocado, greek yogurt, and seasonings until the mixture is combined but avocado hunks are still recognizable.
- Fold the mayo into the eggs, then add to the avocado mixture.
- Gently fold (again) so that both are mixed. *My mixture was dry because my avocado was less ripe so I added another tbsp mayo...this is not always the case so use your discretion.
- Use a sharp knife to trim the stem from the collard leaves. You may remove most of the stem from the center of the leaf which is ok. Use that as a guide to slice it in half, effortlessly.
- Blanch the leaves in hot water to soften (see link in blog post) by placing the leaves in boiling water for a few minutes, then transferring them to ice water. Pat dry.
- Fill each leaf with egg salad and top with sliced cucumber, greens, and cracked pepper.
- Wrap like a lean mean green burrito. Slice in halves.