Egg Guacamole Salad Wraps

Guacamole and eggs make for a colourful and creamy pairing. Here’s a wrap recipe to try for breakfasts or for picnic lunches.

Prep Time: 15 minutes   Cook Time:12 minutes  Serves: 4


  •  4 large Woodland Free Range Eggs
  • 2 large NZ avocados,  pitted and flesh scooped out
  • 1 lime, juice
    ½ small red onion, finely diced,
  • 3 tbsp Superb Herb Coriander, chopped
  • 1 garlic clove, crushed
  • 1 green chilli, chopped (optional)
  • 8 cherry tomatoes, quartered
  • 1/2 tsp salt
  • Black pepper
  • 1 head baby cos lettuce, separated
  • 4 Wraps (we used spinach wraps)
  • ¼ cup Fresh Life Walnuts, toasted and roughly chopped
  • Extra Superb Herb coriander


  1. Make boiled eggs: Place eggs in a pot and cover with water. Bring water and eggs to a boil. Cover pot and turn off the heat. Leave it for 12 minutes. Drain hot water and replace with cold. Repeat this a few times until eggs are cool. Peel eggs and set aside.
  2. In a medium bowl, place avocado, lime juice, garlic and chilli (if using). Combine with a fork, mashing avocado and thoroughly mixing ingredients. It’s okay to leave the mixture a little chunky.
  3. Add onion, tomatoes, coriander and salt to the avocado mixture. Mix well. Season to taste.
  4. Roughly chop the boiled eggs and fold them into the avocado mixture gently.
  5. Place a wrap on a plate, then fill with lettuce, egg guacamole mix, walnuts and extra coriander. Yum!


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