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Avocado Egg Salad Lettuce Cups

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A light, creamy, and healthy take on traditional egg salad, served in crisp lettuce cups and made with ripe avocado instead of mayo.

Ingredients

Scale
  • 6 hard-boiled eggs, peeled and chopped
  • 1 ripe avocado, peeled, pitted, and mashed
  • 2 tablespoons Greek yogurt (optional, for creaminess)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 2 tablespoons chopped chives or green onions
  • 1 tablespoon chopped fresh dill (optional)
  • Butter or romaine lettuce leaves, for serving

Instructions

  1. In a large bowl, mash the avocado until smooth.
  2. Add Greek yogurt (if using), Dijon mustard, and lemon juice. Stir until well combined.
  3. Fold in the chopped eggs and mix gently to combine.
  4. Season with salt and pepper to taste.
  5. Stir in chopped chives or green onions and dill if using.
  6. Spoon the egg salad into individual lettuce leaves.
  7. Serve immediately or chill for 30 minutes for best flavor.

Notes

  • Use extra lemon juice if storing longer to prevent avocado browning.
  • Customize with diced celery or pickles for added crunch.
  • Great as a low-carb lunch or appetizer.

Nutrition

Keywords: avocado egg salad, lettuce cups, low carb lunch, healthy egg salad, no mayo egg salad

Find it online: https://recipesfoodeasy.com/avocado-egg-salad-lettuce-cups/