Imagine a bite that delivers buttery avocado, creamy egg, and a crisp lettuce cup all at once—no mayo‑laden heaviness, just pure, bright flavor. This Creamy Avocado Egg Salad Lettuce Cups recipe captures that perfect balance, turning a classic sandwich filling into a handheld, low‑carb delight.
What makes it special is the silky blend of ripe avocado and Greek‑yogurt‑based dressing, which coats the chopped hard‑boiled eggs without overwhelming them. A splash of lime and a pinch of smoked paprika add a zing that keeps the palate excited.
Busy professionals, health‑conscious families, and anyone craving a quick lunch or light dinner will love this dish. It shines at brunch tables, as a picnic snack, or as a satisfying work‑day lunch when you need something fresh and filling.
The process is straightforward: mash avocado, whisk together the dressing, toss with chopped eggs, then spoon the mixture into butter‑leaf lettuce cups. In under 30 minutes you’ll have a vibrant, nutrient‑dense meal ready to enjoy.
Why You'll Love This Recipe
Bright, Fresh Flavors: The combination of avocado, lime, and fresh herbs creates a lively taste that feels light yet satisfying, perfect for spring and summer meals.
Low‑Carb & Nutrient‑Dense: Each cup delivers protein from eggs, healthy fats from avocado, and fiber from lettuce, keeping you full without the carb overload of bread.
Speedy Prep: With no cooking required beyond boiling eggs, you can assemble the entire dish in under half an hour—ideal for busy weekdays.
Customizable Presentation: The lettuce cups make a beautiful, hand‑held serving that looks as good on the table as it tastes, adding a restaurant‑quality touch.
Ingredients
The foundation of this salad is the creamy avocado‑yogurt dressing, which brings richness without excess calories. Hard‑boiled eggs add protein and a satisfying bite, while crisp butter‑leaf lettuce cups provide a refreshing crunch. Fresh herbs, lime juice, and a dash of smoked paprika lift the flavors, turning simple pantry staples into a vibrant, health‑forward dish.
Main Ingredients
- 4 large eggs
- 1 ripe Hass avocado (about 150 g)
- ½ cup plain Greek yogurt (low‑fat)
- 8–10 butter‑leaf lettuce cups (or Bibb lettuce)
Dressing Components
- 2 tablespoons fresh lime juice
- 1 teaspoon Dijon mustard
- 1 teaspoon extra‑virgin olive oil
Seasonings & Garnish
- ¼ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives or cilantro
Together these ingredients create a harmonious balance: the avocado supplies buttery richness, the Greek yogurt adds a tangy silkiness, and the lime brightens every bite. Smoked paprika contributes a subtle earthiness, while the fresh herbs finish the salad with a burst of garden‑fresh aroma. The lettuce cups act as natural, low‑calorie vessels, making each serving feel light yet complete.
Step-by-Step Instructions
Preparing the Base
Begin by placing the eggs in a saucepan, covering them with cold water, and bringing to a boil over medium‑high heat. Once boiling, turn off the heat, cover, and let sit for 10 minutes. This gentle method yields perfectly set yolks without a green ring. After cooling in an ice bath, peel and coarsely chop the eggs.
Making the Creamy Dressing
While the eggs chill, halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash with a fork until smooth but still slightly chunky. Stir in Greek yogurt, lime juice, Dijon mustard, olive oil, smoked paprika, salt, and pepper. The lime prevents browning and adds a citrus snap, while the yogurt lightens the texture.
Combining & Assembling
- Fold the Eggs In. Add the chopped eggs to the avocado‑yogurt mixture, gently folding until evenly coated. Over‑mixing can break the eggs into mush, so use a light hand.
- Adjust Seasoning. Taste the salad and add extra lime, salt, or pepper if needed. The dressing should be bright, slightly tangy, and well‑seasoned.
- Prepare Lettuce Cups. Rinse the butter‑leaf lettuce leaves, pat dry, and separate them into individual cups. If any leaves are torn, trim the edges to create a sturdy vessel.
- Spoon the Salad. Using a spoon or small ice‑cream scoop, fill each lettuce cup with 2‑3 tablespoons of the avocado‑egg mixture. The lettuce should cradle the filling without overflowing.
- Garnish & Serve. Sprinkle chopped chives or cilantro on top for color and freshness. Serve immediately while the lettuce remains crisp and the dressing stays cool.
Tips & Tricks
Perfecting the Recipe
Use Ripe Avocado. A perfectly ripe avocado yields a smooth, buttery texture; over‑ripe fruit becomes watery, while underripe stays firm and grainy.
Chill the Dressing. After mixing the dressing, refrigerate for 5 minutes. This helps the flavors meld and prevents the lettuce from wilting.
Dry Lettuce Thoroughly. Moist lettuce leads to soggy cups; pat the leaves with a clean towel before filling.
Flavor Enhancements
Add a pinch of cayenne for gentle heat, or drizzle a few drops of hot sauce for extra kick. Crumbled feta or a sprinkle of toasted pumpkin seeds introduces a salty crunch that contrasts the creamy base.
Common Mistakes to Avoid
Avoid over‑mixing the avocado and yogurt; it can turn the dressing thin and gray. Also, don’t let the salad sit uncovered for more than 30 minutes, as the avocado may oxidize and the lettuce will wilt.
Pro Tips
Prep Eggs Ahead. Boil and chop the eggs the night before; store them in a sealed container for a faster assembly in the morning.
Use a Food Processor. For an ultra‑smooth dressing, pulse avocado and yogurt together briefly, then fold in the eggs by hand.
Layer Flavors. Sprinkle a tiny amount of sea salt on the finished cups; it intensifies the avocado’s natural richness.
Variations
Ingredient Swaps
Replace Greek yogurt with silken tofu for a dairy‑free version, or swap the avocado for mashed peas for a lighter texture. Use smoked salmon instead of eggs for a pescatarian twist, and experiment with radicchio leaves as a peppery alternative to butter lettuce.
Dietary Adjustments
For a keto‑friendly meal, keep the avocado and eggs as is and skip any added sugars. To make it vegan, use a plant‑based yogurt and substitute the eggs with diced firm tofu that’s been seasoned and lightly sautéed.
Serving Suggestions
Pair the cups with a simple cucumber‑mint water, a side of quinoa salad, or a handful of roasted nuts for extra protein. For brunch, serve alongside smoked salmon and a dollop of horseradish cream for an indulgent upgrade.
Storage Info
Leftover Storage
Transfer any remaining salad to an airtight container, press a piece of parchment paper on top to limit air exposure, and refrigerate. It will stay fresh for 2‑3 days. Keep lettuce cups separate and add them just before serving to preserve crunch.
Reheating Instructions
This dish is best enjoyed cold, but if you prefer a warm version, gently warm the egg‑avocado mixture in a saucepan over low heat for 2‑3 minutes, stirring constantly. Do not microwave, as it can cause the avocado to turn brown.
Frequently Asked Questions
This Creamy Avocado Egg Salad Lettuce Cups recipe delivers bright flavor, wholesome nutrition, and a fun, hand‑held presentation—all in under thirty minutes. By following the step‑by‑step guide, using fresh ingredients, and applying the tips provided, you’ll achieve a consistently delicious result. Feel free to experiment with herbs, spices, or protein swaps to make it truly your own. Enjoy every crunchy, creamy bite!
