APPETIZERS

Avocado Egg Salad Roll Ups

Avocado Egg Salad Roll Ups
HEALTHY NO MAYO Avocado Egg Salad Roll Ups is perfect way to use leftovers of hard-boiled Easter Eggs. This simple recipe with only a few ingredients make perfect go-to lunch or snack, party food to feeding a crowd or just delicious way to get your morning protein in.
Easter has passed and now we get from hunting eggs to eating them. Probably many of you have a basket full of dyed Easter eggs and don’t know what to do with them. This simple Avocado Egg Salad Roll Ups is perfect idea how to use leftovers of Easter hard-boiled eggs.
But not just after Easter, these avocado egg salad filled tortillas are perfect crowd pleaser appetizers for summer picnics and parties. You are probably used to eat egg salad sandwiches, but this is an interesting twist on classic.
Avocado Egg Salad Roll Ups
HEALTHY Avocado Egg Salad Roll Ups is simple recipe with only a few ingredients. This is perfect crowd pleaser appetizers for summer picnics and parties.
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)
How To Make : 
  1. In a large bowl combine all ingredients (except tortillas) and stir with a wooden spoon until evenly blended.
  2. Spread the mixture over tortilla and roll up tightly. Repeat with remaining salad. I had enough filling for 3 10 inch diameter tortillas.
  3. 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.
  4. Store in the fridge in an airtight container until ready to serve