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In the world of healthy eating, the creamy avocado egg salad lettuce cups stand out as a delightful and nutritious choice. This recipe offers a refreshing twist on traditional egg salad, combining the rich creaminess of ripe avocados with the satisfying protein of eggs. Perfect for a light lunch, a picnic, or an elegant brunch, these lettuce cups not only tantalize the taste buds but also bring a burst of color and freshness to your table.

Avocado Egg Salad Lettuce Cups

Discover the deliciousness of creamy avocado egg salad lettuce cups, a perfect blend of flavor and nutrition! This refreshing recipe swaps traditional mayo for creamy avocados and Greek yogurt, making it a healthier choice. Packed with protein from eggs and vibrant fresh herbs, these lettuce cups are ideal for light lunches, picnics, or elegant brunches. Easy to make and customizable for dietary needs, they bring color and freshness to your table. Enjoy this guilt-free treat!
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Ingredients
  

4 large eggs

1 ripe avocado

2 tablespoons Greek yogurt (or vegan alternative)

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

Salt and pepper, to taste

2 tablespoons chopped fresh chives (or green onions)

1 tablespoon finely chopped red onion (optional)

1 head of butter or romaine lettuce, leaves separated

Instructions
 

Boil the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for 12 minutes for hard-boiled eggs.

    Prepare Ice Bath: While the eggs are cooking, fill a large bowl with ice water. Once the eggs have finished cooking, transfer them to the ice bath to cool for about 5 minutes, making them easier to peel.

      Peel the Eggs: Gently tap each egg on the counter to crack the shell and peel under running water to prevent any bits of shell from sticking.

        Mash the Avocado: In a mixing bowl, cut the avocado in half, remove the pit, and scoop the flesh into the bowl. Mash it with a fork until smooth but still slightly chunky.

          Combine Ingredients: Chop the peeled eggs and add them to the mashed avocado. Then add the Greek yogurt, Dijon mustard, lemon juice, salt, pepper, chives, and red onion (if using). Gently fold all the ingredients together until well combined. Adjust seasoning to taste.

            Assemble the Lettuce Cups: Take the lettuce leaves and lay them flat on a serving platter. Spoon a generous amount of the avocado egg salad mixture onto each leaf.

              Garnish and Serve: Optionally, garnish the cups with additional chives or a sprinkle of paprika for color. Serve immediately as a fresh and healthy appetizer or lunch.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4