Start by hard boiling the eggs: place eggs in the bottom of a medium sized pot single layer. Cover with water by about an inch. Bring to a boil over medium heat. Remove from heat, cover, and keep in water for 9 minutes. Transfer to a colander and rinse under cold water for 2-3 minutes.
Peel and coarsely chop eggs.
Combine eggs, avocado, yogurt, curry powder, salt and pepper in a bowl. Mix well.
Melt butter in a large pan. Toast the tortillas on both sides, then divide egg salad equally between the two.
Wrap up and eat up.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/07/10/avocado-egg-salad-wrap/