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As I mentioned, I LOVE TO COOK! Here's something light and cool for these hot days... Avocado Egg Salad Roll-Up Ingredients 3 ripe avocados, mashed 3 hard-boiled eggs, chopped 1/4 cup Greek yogurt 1 tablespoon Dijon mustard 1 tablespoon lemon juice 1/4 cup red onion, finely chopped 1/4 cup fresh parsley, chopped Salt and pepper to taste 4 large tortillas Directions Mash the Avocados: Peel and pit the avocados. Mash the flesh in a large bowl until smooth. Chop the Eggs: Chop the hard-boiled eggs into small pieces. Mix the Ingredients: Add eggs, Greek yogurt, Dijon mustard, lemon juice, red onion, and parsley to the avocados. Mix until well combined. Season to Taste: Add salt and pepper, mix again. Assemble the Roll-Ups Lay Out the Tortillas: Spread them on a flat surface. Spoon the Mixture: Divide the avocado egg salad evenly among the tortillas, leaving a border to prevent spillage. Roll Them Up: Roll up tightly, slice into pinwheels if desired. Serve Immediately: If serving right away, arrange on a platter. Refrigerate for Later: Wrap individually or place in an airtight container. Store for up to 24 hours.