In a medium bowl, combine the chopped hard-boiled eggs, mashed avocado, mayonnaise, Dijon mustard, lemon juice, celery, and red onion. Stir until well mixed.
Season the egg salad mixture with salt and pepper to taste.
Spread the avocado egg salad evenly onto the tortilla or wrap shells.
Tightly roll up the wraps and cut in half diagonally to serve.
