This creamy Green Goddess Egg Salad is packed with avocado, Greek yogurt, dill, and eggs for an easy lunch with plenty of protein. Wrap it in blanched collard greens for a fresh gluten-free option or grab your favorite high-protein tortilla to bump up the protein even more.
Let’s Wrap About Protein
I have more of a sweet tooth than a meat tooth. I also have a veggie tooth, a cheese tooth, and somewhere way in the back there’s definitely a cocktail tooth.
A protein tooth? Apparently I was not blessed with one.
Getting enough protein has always required a little more intention for me, which is exactly why I love recipes like this one. Hard-boiled eggs are one of the easiest ways to sneak more protein into my day, but eating a plain hard-boiled egg every afternoon sounds incredibly depressing.
Turn those eggs into creamy avocado egg salad with Greek yogurt, mayo, and plenty of dill?
Now we’re talking.
This recipe originally came from my vegetarian keto days when I wrapped practically anything that would hold still in a collard green. But I’ve given my old Green Goddess Egg Salad a little protein makeover with extra egg whites, more Greek yogurt, and a few new ways to wrap it.
The result is still ridiculously green, creamy, herby, and very worthy of its Green Goddess title.
Why You’ll Love These Green Goddess Egg Salad Wraps
Each collard wrap has approximately 18 grams of protein while still giving you all the creamy avocado-and-mayo goodness that makes egg salad worth eating in the first place.
They’re also:
- Naturally gluten-free when made with collard greens
- Packed with eggs, avocado, and fresh greens
- Easy to customize
- Great for lunch
- Higher in protein thanks to egg whites and Greek yogurt
- Easy to turn into a 25g+ protein lunch with the right tortilla
And importantly, I didn’t remove every delicious ingredient in the name of adding protein.
There’s still avocado.
There’s still mayo.
We’re going to be okay.
How to Cook the Perfect Hard-Boiled Eggs
For egg salad, we want cooked yolks without taking them into dry, chalky territory.
My easy method:
Step 1: Place the eggs in a large pot and cover them with water. Bring the water to a boil over high heat.
Step 2: Once boiling, turn off the heat, cover the pot, and set a timer for about 8 minutes.
Step 3: Drain the eggs and immediately transfer them to a bowl of ice water to cool before peeling.
And here’s my actual easiest egg-salad hack: Buy the pre-boiled, pre-peeled eggs.
I do it. Frequently. We’re making lunch, not auditioning for a cooking competition.
What’s in Green Goddess Egg Salad?
Eggs + egg whites: Five whole eggs give us the creamy yolks that make egg salad delicious, while three additional egg whites quietly bump up the protein.
Avocado: We’re using half an avocado for richness, creaminess, and that very important Green Goddess situation.
Greek yogurt: Plain nonfat Greek yogurt adds creaminess and protein without relying entirely on mayonnaise.
Avocado mayo: Yes, we’re using Greek yogurt. No, I’m not eliminating the mayo. A little goes a long way toward making this taste like actual egg salad.
Dill: This is what makes the whole thing for me. Dried dill is easy and something I almost always have around, but fresh dill is fantastic too.
Collard greens: Blanch them briefly and they become surprisingly good sturdy wraps.
Cucumber, arugula + microgreens: Because if we’re calling something Green Goddess, I expect commitment.
Let’s Talk About the Wrap
The original version of this recipe used blanched collard greens, and I still love them here.
Raw collards can be pretty tough, so don’t skip the blanching. Trim away the thickest part of the stem, briefly blanch the leaves in boiling water, then transfer them to ice water and pat them dry. Now they’re pliable enough to wrap around your egg salad, cucumber, arugula, and microgreens like a…
lean, mean, green burrito.
Still one of my favorite lines from the original recipe, and I’m not giving it up.
Want Even More Protein?
Use your favorite low-carb, high-protein tortilla instead. Depending on the tortilla you choose, you can take this from approximately 18 grams of protein per collard wrap to somewhere around 25 grams or more.
Just keep in mind that many high-protein tortillas contain wheat, so check the package if you need the recipe to remain gluten-free.
More Fresh Lunch Recipes:
- Zucchini Pesto Power Salad
- Extra Crispy Thin Crust Pizza! Keto & Gluten Free!
- The “Anything Goes Strawberry Avocado Salad” with Balsamic Berry Vinaigrette
High Protein Green Goddess Egg Salad Wrap
Creamy avocado egg salad made with Greek yogurt, avocado, fresh eggs and dill, wrapped in tender collard greens with cucumber and microgreens. Use a high-protein tortilla for an easy alternative with even more protein.
Ingredients
- 5 large eggs, hard-boiled and cooled
- 3 hard-boiled egg whites
- ½ medium avocado
- ¼ cup plain nonfat Greek yogurt
- 1 tbsp Avocado Mayonnaise, plus more if desired
- 1 teaspoon dried dill, or fresh dill to taste
- Sea salt, to taste
- Freshly cracked black pepper, to taste
For the Wraps
- 3 large collard green leaves
- OR
- 3 low-carb, high-protein tortillas
- Sliced cucumber
- Microgreens
- Arugula
- Freshly cracked black pepper
Instructions
- Hard-boil all 8 eggs to your desired doneness. Allow them to cool completely, then peel and dice 5 whole eggs. Separate and chop 3 additional cooked egg whites.
- In a medium bowl, gently mash together the avocado, Greek yogurt, dill, sea salt and cracked black pepper. You want everything combined while leaving some recognizable pieces of avocado.
- Add the avocado mayo to the chopped eggs and egg whites and gently toss to coat.
- Add the egg mixture to the avocado mixture and gently fold everything together until evenly combined.
- Check the consistency. If your avocado is particularly firm or the egg salad seems too dry, add another tablespoon of avocado mayo or Greek yogurt until it reaches your preferred creaminess. Taste and adjust the seasoning.
For the Wraps
- Bring a large pot of water to a boil and prepare a bowl of ice water.
- Using a sharp knife, trim the thick stem from each collard leaf. You can carefully shave down or remove some of the thick center rib to make the leaves easier to fold.
- Blanch the collard leaves briefly in the boiling water, just until they're softened and pliable. Immediately transfer them to the ice water to stop the cooking, then pat completely dry.
- Divide the avocado egg salad among the collard leaves and top with sliced cucumber, microgreens, arugula and additional cracked pepper.
- Fold in the sides and roll each one up like a lean, mean, green burrito. Slice in half and serve.
- Skip the blanching entirely and divide the egg salad among 3 low-carb, high-protein tortillas. Add cucumber, microgreens and arugula, then roll tightly and slice.
- Check the tortilla package if you need the finished recipe to remain gluten-free, since many high-protein/low-carb tortillas contain wheat.
For High-Protein Tortilla Wraps
Notes
Adjust the creaminess: Avocados vary wildly. A very ripe avocado may give you all the creaminess you need, while a firmer one may require another spoonful of Greek yogurt or avocado mayo.
Fresh vs. dried dill: Either works. If using fresh dill, I'd start with about 1 tablespoon finely chopped and adjust to taste.
Meal prep: The avocado will naturally darken as it sits, so this is one I'd prefer fresh or within a day or so rather than making a week's worth at once.
No collards? Butter lettuce, romaine leaves or another sturdy lettuce can turn these into easy lettuce cups without blanching.
Nutrition Information
Yield 3 Serving Size 1 wrapAmount Per Serving Calories 240Total Fat 15gCarbohydrates 8gFiber 4gProtein 18g
I just found your website and looked at some of the recipes, which look good. Where are the nutrition facts, macros? I couldn’t find them.
For this recipe I hadn’t calculated macros (it was in my earlier days!!) but I’ll get them updated and happy to see it’s still wanted!! Thanks NJ!
Yummy! This is an awesome recipe. It is best for parties with family and friends. They will surely like this new and delicious recipe.
Thanks Jhoei! Glad you enjoyed it!
I am so happy to see this post! I have been patiently following your page since your Instagram post looking for the recipe. Yum!!
Well I’m glad you didn’t give up on me!!! 💚
Oh and I lol-ed about the cocktail tooth. My veggie tooth is near my wine teeth….I’ve got a lot of them.
Haha! I’m glad our teeth came in so well-and healthy! 😂
I like all this green!! Beautiful pictures 🙂 I love avocado with everything so this is right up my alley!!