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In recent years, there has been a significant shift toward healthier eating habits, with more individuals opting for fresh, nutrient-dense ingredients in their meals. This growing trend is not just about personal health; it also reflects a broader awareness of how food choices impact overall well-being. Among the myriad of options available, one dish stands out for its deliciousness and nutritional value: Creamy Avocado Egg Salad Lettuce Cups. This recipe is an excellent choice for breakfast, lunch, or even as a light snack, offering a unique spin on traditional egg salad by incorporating creamy avocado and vibrant fresh vegetables.

Avocado Egg Salad Lettuce Cups

Discover a fresh twist on classic egg salad with these Creamy Avocado Egg Salad Lettuce Cups! Packed with high-quality protein from eggs and healthy fats from avocado, this dish is not only nutritious but also versatile, making it perfect for any meal. Greek yogurt adds creaminess without the extra calories, while fresh veggies boost flavor and crunch. Ideal for meal prep or a light snack, these lettuce cups are sure to delight your taste buds and meet your healthy eating goals!
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Ingredients
  

4 large eggs

1 ripe avocado, peeled and pitted

2 tablespoons Greek yogurt (or mayo, for a richer taste)

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

2 green onions, finely chopped

1/4 cup fresh cilantro, chopped (optional)

Salt and pepper, to taste

1 head of butter or romaine lettuce, leaves separated and washed

Optional toppings: diced tomatoes, sliced radishes, or hemp seeds

Instructions
 

Hard boil the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a rolling boil over medium heat, then cover and remove from heat. Let the eggs sit in hot water for 9-12 minutes, depending on desired doneness.

    Prepare the avocado dressing: While the eggs are cooking, in a mixing bowl, mash the ripe avocado with a fork until smooth. Mix in the Greek yogurt (or mayo), Dijon mustard, lemon juice, salt, and pepper until creamy and well-combined.

      Peel and chop the eggs: Once the eggs are done, transfer them to an ice bath for a few minutes until cool enough to handle. Peel the eggs and chop them into small pieces.

        Combine ingredients: Gently fold the chopped eggs into the avocado mixture. Add the chopped green onions and cilantro (if using) and mix until just combined. Adjust seasoning with additional salt and pepper if desired.

          Assemble the lettuce cups: Carefully separate the lettuce leaves and lay them on a platter. Spoon generous portions of the avocado egg salad into each lettuce cup.

            Garnish and serve: Add your choice of optional toppings such as diced tomatoes, sliced radishes, or hemp seeds for extra crunch and flavor. Serve immediately and enjoy!

              Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings