Seriously Stoneage

Egg Salad Wraps

Posted by Kirsty Forsberg

Fresh, crunchy and creamy bites of heaven.
Serves 1-2


  • 1-2 baby gem lettuce
  • 2 large free range eggs medium boiled or poached until just firm
  • 1 large ripe avocado
  • 2 chopped spring onions
  • A pinch of sea salt and black pepper
  • A pinch of cayenne pepper, optional
  • Alfalfa sprouts to garnish


    Boil or poach the eggs. The egg should be cooked through but with a bright yellow just set centre - No hard grey overboiled yolks please! Cool slightly then chop roughly.

    Separate your baby gem and arrange leaves on a serving plate.

    Mash the avocado and egg together. Stir in spring onions. Season to taste.

    Place spoonfuls onto the lettuce leaves and sprinkle with a little cayenne pepper and some alfalfa sprouts.

    Enjoy the delicious textures and flavours. These also work well as part of a nutritious lunch.