I’ve got to tell you, these Chopped Egg Salad Wraps with Avocado and Spinach Recipe have quickly become my go-to lunchtime fix. There’s something so satisfying about the creamy avocado blending perfectly with the rich, chopped eggs, all wrapped up with fresh, peppery spinach. Plus, they’re super easy to whip up, making them perfect for busy weekdays or a laid-back weekend brunch with friends.

What makes this Chopped Egg Salad Wraps with Avocado and Spinach Recipe stand out for me is how fresh and light it feels but still leaves you pleasantly full. If you’re on the hunt for something healthy yet indulgent that won’t weigh you down, this is definitely worth trying. I promise once you taste how the flavors come together, you’ll be making it again and again!

Ingredients You’ll Need

The ingredients here strike a great balance between creamy, tangy, and fresh — each playing its part perfectly. When shopping, look for the ripest avocado you can find and always choose fresh spinach for that pop of color and nutrients.

Hard-boiled eggs: Use freshly boiled eggs for the best texture and flavor.
Ripe avocado: It should be soft to the touch but not overly mushy — this adds creaminess and healthy fats.
Skyr or plain Greek yoghurt: Adds a tangy richness and lightens up the mayo.
Light mayonnaise: Just a spoonful to bind everything together without being too heavy.
Spring onion: Adds a subtle sharpness and freshness — make sure it’s finely chopped.
Dijon mustard: A little kick that packs flavor without overwhelming the salad.
Spinach: Fresh baby spinach provides crunch and bright color inside the wraps.
Salt and pepper: Essential seasonings to bring out all the flavors.
Low-carb wraps: I like these for a lighter option, but any wrap you prefer works!

Variations

I love that this Chopped Egg Salad Wraps with Avocado and Spinach Recipe is super adaptable — you can easily tweak it to suit your mood or dietary needs. Here’s how I sometimes mix it up depending on what I have on hand or my cravings.

Add some crunch: I’ve tossed in chopped celery or cucumber before, and it gives a fantastic crisp texture that contrasts wonderfully with the creamy egg and avocado.
Spice it up: A pinch of smoked paprika or chili flakes amps up the flavor when I’m craving something with a bit more punch.
Make it vegan: You can swap the eggs for chickpeas mashed with avocado — while it’s different, it’s surprisingly tasty!
Seasonal swap: Try baby kale instead of spinach in cooler months for a heartier green that stands up well inside the wraps.

How to Make Chopped Egg Salad Wraps with Avocado and Spinach Recipe

Step 1: Prep the Eggs and Avocado

Start by peeling and chopping your hard-boiled eggs into small, bite-sized chunks. I find a gentle chop by hand works best to keep them fluffy rather than mashed. Next, scoop out the ripe avocado flesh and give it a rough chop as well — you want it chunky, so it adds creaminess but still gives a nice texture in the wrap.

Step 2: Mix the Dressing and Combine

In a bowl, whisk together the Skyr or Greek yoghurt with the light mayonnaise and Dijon mustard until smooth. This dressing is key — it lightens the egg salad and adds a tangy kick. Then, toss the chopped eggs, avocado, and spring onion into the bowl. Season with salt and pepper to your taste and gently fold everything together, taking care not to mash the avocado too much.

Step 3: Assemble the Wraps

Lay your low-carb wraps flat and pile a handful of fresh spinach leaves down the center of each. Spoon the chopped egg salad mixture on top, spreading it evenly but leaving space at the edges to roll. Then, carefully roll each wrap tightly, folding the sides in as you go. You want a snug wrap to keep everything together when you bite in.

How to Serve Chopped Egg Salad Wraps with Avocado and Spinach Recipe

Chopped Egg Salad Wraps with Avocado and Spinach Recipe - Recipe Image

Garnishes

I usually sprinkle some freshly chopped chives or a few extra spring onion slices on top for an elevated look and subtle oniony zing. A light dusting of cracked black pepper right before serving is my favorite final touch — it wakes up all the flavors beautifully.

Side Dishes

These wraps go wonderfully with a crisp side salad — think cucumber, cherry tomatoes, and a light lemon vinaigrette. I also love pairing them with baked sweet potato fries for a satisfying, well-rounded meal.

Creative Ways to Present

For gatherings, I like cutting the wrapped sandwiches into bite-sized pinwheels and serving them on a platter with colorful veggies around. It makes for a fun, shareable appetizer that’s both tasty and visually appealing.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the chopped egg salad mixture separately in an airtight container in the fridge. This keeps the avocado from browning too quickly and the wraps from getting soggy. I keep my wraps wrapped in parchment paper in the fridge, ready to reload with fresh salad when I’m hungry.

Freezing

From my experience, I don’t recommend freezing these wraps because the avocado and spinach don’t thaw well — they tend to get watery and lose texture. It’s best to enjoy this recipe fresh for that creamy, crunchy contrast.

Reheating

This recipe shines cold, so I usually don’t reheat it. If you want to warm up the wraps, try gently heating the wrap alone for a few seconds in a dry skillet, then add fresh egg salad before eating. That way, you keep the salad fresh and avoid sogginess or overcooking the eggs.

FAQs

Can I use mayonnaise instead of Skyr or Greek yoghurt in the Chopped Egg Salad Wraps with Avocado and Spinach Recipe?

Absolutely! While Skyr or Greek yoghurt adds a tangy, lighter touch, using full mayonnaise will work fine too. Just keep in mind it will make the salad creamier and slightly richer. You can even mix both to balance creaminess and tang.
How do I keep the avocado from browning in the egg salad?

Great question! The acidic element in the dressing, like Dijon mustard, helps slow browning a bit, but the best tip is to prepare and consume your egg salad wraps relatively quickly. If storing, keep the salad in an airtight container with plastic wrap pressed directly on the surface to minimize air contact.
Can I make Chopped Egg Salad Wraps with Avocado and Spinach Recipe vegan?

You can! While the eggs are central, swapping them for mashed chickpeas mixed with avocado and your favorite seasonings creates a similar creamy texture and protein boost, making it a delicious vegan-friendly option.
What type of wrap works best for this recipe?

I usually choose low-carb wraps for a lighter meal, but whole wheat or spinach wraps are also excellent choices. Pick whatever you enjoy most and that holds together well without tearing.
Is this recipe suitable for meal prepping?

Definitely! Prepare the egg salad in advance and keep it separate from the wraps and spinach. Assemble your wraps fresh to keep them from getting soggy. This approach makes lunch on busy days a breeze.

Final Thoughts

Whenever I make these Chopped Egg Salad Wraps with Avocado and Spinach Recipe, I’m reminded how such simple ingredients can come together into something super satisfying and fresh. They’re a little slice of creamy, crunchy, tangy deliciousness wrapped up in convenience — exactly what a midday meal should be. I really hope you give this recipe a try and find yourself coming back to it just like I do. Let me know how you like to customize yours too; I love swapping tips with friends in the kitchen!