Pesto Avocado Egg Salad Wraps

Having boiled eggs on hand is a staple for me during busy weeks. They are great for breakfast or perfect for incorporating into lunch. I love utilizing left overs and often I have left over pesto. The pesto makes for a perfect mayo replacement. I have never been a fan of mayo. Sadly over 90% of brands are made with crappy refined oils like soy, canola etc and have natural flavourings and preservatives added. Instead of mayo, mashed avocado and this pesto add that same creamy texture and BONUS: adds so much more flavour! You can add this onto a bed of mixed greens, eat with your favourite healthy crackers or my favourite is wrapped up in a homemade or store bought brown rice/whole grain tortilla.

Ingredients for pesto:

  • 1/2 cup toasted pumpkin seeds
  • few large handfuls of arugula (about 3-4 cups)
  • juice of 1 lemon + a little zest
  • large handful of fresh cilantro OR basil (I personally like cilantro for this)
  • 1/3 cup olive oil
  • water as needed (2-4 tbsp)
  • salt+pepper to taste

In a food processor combine toasted pumpkin seeds, arugula, herbs, lemon juice+zest and salt+pepper. Pulse a few times to get things moving. Slowly drizzle in olive oil with your machine running. Add some water as needed to reach desired consistency. Taste and season to your preference

Egg salad wrap:

  • 2 hard boiled eggs
  • 1/4-1/2 avocado mashed
  • 2-3 tbsp pesto
  • salt+pepper to taste
  • squeeze of lemon juice
  • arugula
  • 1 brown rice/ezekial or tortilla of choice

Cut your eggs up into tiny pieces and place in a mixing bowl. Add pesto, mashed avocado, lemon juice, salt + pepper and stir until combined. Heat wrap for a few seconds on a dry skillet until warmed. Place arugula or lettuce onto your wrap and top with the egg salad.

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