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Savory Avocado Egg Salad Lettuce Cups Recipe

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- 4 hard-boiled eggs, peeled and chopped - 1 ripe avocado, mashed - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon lemon juice - 2 green onions, finely chopped - Salt and pepper to taste - 8 large lettuce leaves (such as romaine or butter lettuce) - Optional: paprika or chili flakes for garnish Gather these ingredients before you start. Each one plays a big role in flavor. The hard-boiled eggs give a lovely texture. The ripe avocado adds creaminess. Greek yogurt keeps it light and tangy. Dijon mustard gives a nice kick. Lemon juice brightens the mix. Green onions add a fresh crunch. Salt and pepper balance everything. Lettuce leaves hold it all together. Optional garnishes like paprika can add a pop of color. This simple list makes a fresh and tasty dish. It's perfect for lunch, snacks, or parties. Enjoy the bright flavors and creamy texture in every bite! {{ingredient_image_1}} 1. Start with a medium bowl. 2. Add the chopped hard-boiled eggs. 3. Next, add the mashed avocado. 4. Pour in the Greek yogurt and Dijon mustard. 5. Squeeze in the lemon juice. 6. Mix all the ingredients well with a fork. 7. This method keeps the eggs chunky and the avocado creamy. 8. Stir in the chopped green onions and season with salt and pepper. 1. Carefully separate the large lettuce leaves. 2. Rinse them under cold water and pat dry. 3. Lay the leaves on a serving platter. 4. Use a spoon to fill each leaf. 5. Add a generous scoop of the egg salad mixture. 6. Make sure the filling is not overflowing. 1. For a beautiful presentation, arrange the cups on a colorful platter. 2. Sprinkle diced avocado on top for extra flair. 3. Add a pinch of paprika or chili flakes for a bit of spice. 4. Serve the cups chilled for a refreshing bite. 5. Enjoy with friends or family for a fun meal! You can replace Greek yogurt with mashed silken tofu. This keeps the salad creamy while adding protein. For a dairy-free option, try using unsweetened almond or coconut yogurt. You can also swap Dijon mustard with yellow mustard if you prefer a milder taste. Adding spices like garlic powder or smoked paprika can boost flavor without extra calories. To store egg salad, place it in an airtight container in the fridge. It stays fresh for about three days. Prepare the salad a day ahead if you're short on time. Just wait to fill the lettuce cups until serving time. This keeps the lettuce crisp and prevents sogginess. When mashing avocado, use a fork for a smoother finish. Make sure to mash until there are no large chunks left. This helps blend the flavors well. To ensure your egg salad isn’t too runny, drain any excess liquid from the yogurt. Mix all ingredients gently so you keep the creaminess without losing structure. Pro Tips Use fresh ingredients: Fresh eggs and ripe avocados will enhance the flavor and texture of your salad. Adjust the creaminess: If you prefer a creamier salad, add more Greek yogurt or a splash of olive oil to the mixture. Experiment with herbs: Fresh herbs like cilantro or dill can elevate the dish with added freshness and flavor. Serve immediately: For the best taste and texture, serve the lettuce cups right after assembling to prevent sogginess. {{image_2}} You can make your avocado egg salad even heartier by adding protein. Here are a couple of tasty options: - Incorporating chicken or tuna: Shredded chicken or canned tuna can boost flavor and protein. Mix in about one cup of either, and adjust the seasoning as needed. - Vegetarian protein options: Try adding chickpeas or white beans. These give you protein without meat. Just mash them slightly before mixing them into the salad. Adding herbs and spices can make your egg salad sing. Here are some ideas to try: - Suggested herbs and spices: Fresh dill, parsley, or cilantro brighten the dish. A dash of garlic powder or onion powder adds depth. - Ideas for additional crunch: Consider chopped celery or bell peppers for a nice crunch. You could also add sunflower seeds or chopped nuts for extra texture. Lettuce cups are fun, but you can switch things up with other options: - Other types of lettuce to use: Try iceberg or endive for a crisp bite. These lettuces hold the filling well. - Creative veggie wraps: Use large cabbage leaves or collard greens as a wrap. They add a unique flavor and are fun to eat! To keep your avocado egg salad fresh, store it in the fridge. Use an airtight container. This helps keep out air and moisture. If you do not have an airtight container, wrap it tightly in plastic wrap. Try to minimize exposure to air. Place your salad in the fridge right after making it. This helps keep the flavors fresh. Use it within three days for best taste. You do not need to reheat avocado egg salad. It is best served cold. If you prefer it warm, gently heat it in a pan over low heat. Stir it often and avoid cooking it too long. You want to warm it, not cook the eggs or avocado. Here’s how long each ingredient lasts: - Hard-boiled eggs: Last about one week in the fridge. - Ripe avocado: Lasts about one to two days once cut. Whole avocados can last up to a week. - Greek yogurt: Can last about one week after opening. - Dijon mustard: Lasts a few months if kept in the fridge. - Lemon juice: Fresh lemon juice lasts about 3 days in the fridge. - Green onions: Last about five days in the fridge. Look for these signs of spoilage: - A sour smell or off flavor means it’s bad. - For avocados, check for browning or mushy spots. - If yogurt is lumpy or has mold, throw it out. By following these tips, you can enjoy your avocado egg salad lettuce cups fresh and tasty! To make Avocado Egg Salad Lettuce Cups, start by boiling the eggs. Once they cool, peel and chop them. In a bowl, mash the ripe avocado. Mix in the chopped eggs, Greek yogurt, Dijon mustard, and lemon juice. Stir in chopped green onions and season with salt and pepper. Finally, scoop this mix into large lettuce leaves, creating cups. Yes, you can make this recipe vegan. Replace the hard-boiled eggs with chickpeas. Mash the chickpeas to mimic the egg texture. Use vegan yogurt instead of Greek yogurt. You can also add a touch of nutritional yeast for a cheesy flavor. This way, you keep the creamy texture and flavor while making it plant-based. Avocado Egg Salad is packed with nutrients. Avocados are high in healthy fats, which support heart health. They also contain fiber, vitamins, and minerals, making them great for digestion. Eggs are a good source of protein and contain essential amino acids. Together, they provide a balanced meal that can keep you full and energized. This blog post covers how to make delicious Avocado Egg Salad Lettuce Cups. We discussed the key ingredients, step-by-step instructions, and tips for perfecting texture. You can explore variations to suit your taste and learn the best storage methods. In the end, this dish is simple, healthy, and fun to make. It’s great for quick meals or snacks. Enjoy trying different flavors and ingredients to make it your own!

WANT TO SAVE THIS RECIPE?

Looking for a fresh twist on a classic dish? My Savory Avocado Egg Salad Lettuce Cups are just what you need. This recipe combines creamy avocado and protein-packed eggs in a crisp lettuce wrap. Perfect for lunch or a light snack, it’s healthy and easy to make. Let’s dive into the tasty details and create a dish that both you and your guests will love!

Why I Love This Recipe

  1. Healthy and Nutritious: This avocado egg salad is packed with protein and healthy fats, making it a perfect snack or light meal.
  2. Quick and Easy: Ready in just 10 minutes, this recipe is ideal for busy days when you want something delicious without the hassle.
  3. Versatile: These lettuce cups can be enjoyed as a lunch, snack, or appetizer, and can be easily customized with your favorite ingredients.
  4. Refreshing Flavor: The combination of lemon juice and green onions adds a bright, refreshing taste that complements the creamy avocado and eggs perfectly.

Ingredients

List of Ingredients

– 4 hard-boiled eggs, peeled and chopped

– 1 ripe avocado, mashed

– 2 tablespoons Greek yogurt

– 1 tablespoon Dijon mustard

– 1 tablespoon lemon juice

– 2 green onions, finely chopped

– Salt and pepper to taste

– 8 large lettuce leaves (such as romaine or butter lettuce)

– Optional: paprika or chili flakes for garnish

Gather these ingredients before you start. Each one plays a big role in flavor. The hard-boiled eggs give a lovely texture. The ripe avocado adds creaminess. Greek yogurt keeps it light and tangy. Dijon mustard gives a nice kick. Lemon juice brightens the mix. Green onions add a fresh crunch. Salt and pepper balance everything. Lettuce leaves hold it all together. Optional garnishes like paprika can add a pop of color.

This simple list makes a fresh and tasty dish. It’s perfect for lunch, snacks, or parties. Enjoy the bright flavors and creamy texture in every bite!

Step-by-Step Instructions

Preparing the Egg Salad Mixture

1. Start with a medium bowl.

2. Add the chopped hard-boiled eggs.

3. Next, add the mashed avocado.

4. Pour in the Greek yogurt and Dijon mustard.

5. Squeeze in the lemon juice.

6. Mix all the ingredients well with a fork.

7. This method keeps the eggs chunky and the avocado creamy.

8. Stir in the chopped green onions and season with salt and pepper.

Assembling the Lettuce Cups

1. Carefully separate the large lettuce leaves.

2. Rinse them under cold water and pat dry.

3. Lay the leaves on a serving platter.

4. Use a spoon to fill each leaf.

5. Add a generous scoop of the egg salad mixture.

6. Make sure the filling is not overflowing.

Garnishing and Serving

1. For a beautiful presentation, arrange the cups on a colorful platter.

2. Sprinkle diced avocado on top for extra flair.

3. Add a pinch of paprika or chili flakes for a bit of spice.

4. Serve the cups chilled for a refreshing bite.

5. Enjoy with friends or family for a fun meal!

Tips & Tricks

Healthier Ingredient Swaps

You can replace Greek yogurt with mashed silken tofu. This keeps the salad creamy while adding protein. For a dairy-free option, try using unsweetened almond or coconut yogurt. You can also swap Dijon mustard with yellow mustard if you prefer a milder taste. Adding spices like garlic powder or smoked paprika can boost flavor without extra calories.

Making Ahead

To store egg salad, place it in an airtight container in the fridge. It stays fresh for about three days. Prepare the salad a day ahead if you’re short on time. Just wait to fill the lettuce cups until serving time. This keeps the lettuce crisp and prevents sogginess.

Perfecting the Texture

When mashing avocado, use a fork for a smoother finish. Make sure to mash until there are no large chunks left. This helps blend the flavors well. To ensure your egg salad isn’t too runny, drain any excess liquid from the yogurt. Mix all ingredients gently so you keep the creaminess without losing structure.

Pro Tips

  1. Use fresh ingredients: Fresh eggs and ripe avocados will enhance the flavor and texture of your salad.
  2. Adjust the creaminess: If you prefer a creamier salad, add more Greek yogurt or a splash of olive oil to the mixture.
  3. Experiment with herbs: Fresh herbs like cilantro or dill can elevate the dish with added freshness and flavor.
  4. Serve immediately: For the best taste and texture, serve the lettuce cups right after assembling to prevent sogginess.

Variations

Adding Protein Options

You can make your avocado egg salad even heartier by adding protein. Here are a couple of tasty options:

– Incorporating chicken or tuna: Shredded chicken or canned tuna can boost flavor and protein. Mix in about one cup of either, and adjust the seasoning as needed.

– Vegetarian protein options: Try adding chickpeas or white beans. These give you protein without meat. Just mash them slightly before mixing them into the salad.

Flavor Enhancements

Adding herbs and spices can make your egg salad sing. Here are some ideas to try:

– Suggested herbs and spices: Fresh dill, parsley, or cilantro brighten the dish. A dash of garlic powder or onion powder adds depth.

– Ideas for additional crunch: Consider chopped celery or bell peppers for a nice crunch. You could also add sunflower seeds or chopped nuts for extra texture.

Different Lettuce Alternatives

Lettuce cups are fun, but you can switch things up with other options:

– Other types of lettuce to use: Try iceberg or endive for a crisp bite. These lettuces hold the filling well.

– Creative veggie wraps: Use large cabbage leaves or collard greens as a wrap. They add a unique flavor and are fun to eat!

Storage Info

Best Practices for Storage

To keep your avocado egg salad fresh, store it in the fridge. Use an airtight container. This helps keep out air and moisture. If you do not have an airtight container, wrap it tightly in plastic wrap. Try to minimize exposure to air.

Place your salad in the fridge right after making it. This helps keep the flavors fresh. Use it within three days for best taste.

Reheating Instructions

You do not need to reheat avocado egg salad. It is best served cold. If you prefer it warm, gently heat it in a pan over low heat. Stir it often and avoid cooking it too long. You want to warm it, not cook the eggs or avocado.

Shelf Life of Ingredients

Here’s how long each ingredient lasts:

– Hard-boiled eggs: Last about one week in the fridge.

– Ripe avocado: Lasts about one to two days once cut. Whole avocados can last up to a week.

– Greek yogurt: Can last about one week after opening.

– Dijon mustard: Lasts a few months if kept in the fridge.

– Lemon juice: Fresh lemon juice lasts about 3 days in the fridge.

– Green onions: Last about five days in the fridge.

Look for these signs of spoilage:

– A sour smell or off flavor means it’s bad.

– For avocados, check for browning or mushy spots.

– If yogurt is lumpy or has mold, throw it out.

By following these tips, you can enjoy your avocado egg salad lettuce cups fresh and tasty!

FAQs

How do you make Avocado Egg Salad Lettuce Cups?

To make Avocado Egg Salad Lettuce Cups, start by boiling the eggs. Once they cool, peel and chop them. In a bowl, mash the ripe avocado. Mix in the chopped eggs, Greek yogurt, Dijon mustard, and lemon juice. Stir in chopped green onions and season with salt and pepper. Finally, scoop this mix into large lettuce leaves, creating cups.

Can I make this recipe vegan?

Yes, you can make this recipe vegan. Replace the hard-boiled eggs with chickpeas. Mash the chickpeas to mimic the egg texture. Use vegan yogurt instead of Greek yogurt. You can also add a touch of nutritional yeast for a cheesy flavor. This way, you keep the creamy texture and flavor while making it plant-based.

What are the nutritional benefits of Avocado Egg Salad?

Avocado Egg Salad is packed with nutrients. Avocados are high in healthy fats, which support heart health. They also contain fiber, vitamins, and minerals, making them great for digestion. Eggs are a good source of protein and contain essential amino acids. Together, they provide a balanced meal that can keep you full and energized.

This blog post covers how to make delicious Avocado Egg Salad Lettuce Cups. We discussed the key ingredients, step-by-step instructions, and tips for perfecting texture. You can explore variations to suit your taste and learn the best storage methods.

In the end, this dish is simple, healthy, and fun to make. It’s great for quick meals or snacks. Enjoy trying different flavors and ingredients to make it your ow

- 4 hard-boiled eggs, peeled and chopped - 1 ripe avocado, mashed - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon lemon juice - 2 green onions, finely chopped - Salt and pepper to taste - 8 large lettuce leaves (such as romaine or butter lettuce) - Optional: paprika or chili flakes for garnish Gather these ingredients before you start. Each one plays a big role in flavor. The hard-boiled eggs give a lovely texture. The ripe avocado adds creaminess. Greek yogurt keeps it light and tangy. Dijon mustard gives a nice kick. Lemon juice brightens the mix. Green onions add a fresh crunch. Salt and pepper balance everything. Lettuce leaves hold it all together. Optional garnishes like paprika can add a pop of color. This simple list makes a fresh and tasty dish. It's perfect for lunch, snacks, or parties. Enjoy the bright flavors and creamy texture in every bite! {{ingredient_image_1}} 1. Start with a medium bowl. 2. Add the chopped hard-boiled eggs. 3. Next, add the mashed avocado. 4. Pour in the Greek yogurt and Dijon mustard. 5. Squeeze in the lemon juice. 6. Mix all the ingredients well with a fork. 7. This method keeps the eggs chunky and the avocado creamy. 8. Stir in the chopped green onions and season with salt and pepper. 1. Carefully separate the large lettuce leaves. 2. Rinse them under cold water and pat dry. 3. Lay the leaves on a serving platter. 4. Use a spoon to fill each leaf. 5. Add a generous scoop of the egg salad mixture. 6. Make sure the filling is not overflowing. 1. For a beautiful presentation, arrange the cups on a colorful platter. 2. Sprinkle diced avocado on top for extra flair. 3. Add a pinch of paprika or chili flakes for a bit of spice. 4. Serve the cups chilled for a refreshing bite. 5. Enjoy with friends or family for a fun meal! You can replace Greek yogurt with mashed silken tofu. This keeps the salad creamy while adding protein. For a dairy-free option, try using unsweetened almond or coconut yogurt. You can also swap Dijon mustard with yellow mustard if you prefer a milder taste. Adding spices like garlic powder or smoked paprika can boost flavor without extra calories. To store egg salad, place it in an airtight container in the fridge. It stays fresh for about three days. Prepare the salad a day ahead if you're short on time. Just wait to fill the lettuce cups until serving time. This keeps the lettuce crisp and prevents sogginess. When mashing avocado, use a fork for a smoother finish. Make sure to mash until there are no large chunks left. This helps blend the flavors well. To ensure your egg salad isn’t too runny, drain any excess liquid from the yogurt. Mix all ingredients gently so you keep the creaminess without losing structure. Pro Tips Use fresh ingredients: Fresh eggs and ripe avocados will enhance the flavor and texture of your salad. Adjust the creaminess: If you prefer a creamier salad, add more Greek yogurt or a splash of olive oil to the mixture. Experiment with herbs: Fresh herbs like cilantro or dill can elevate the dish with added freshness and flavor. Serve immediately: For the best taste and texture, serve the lettuce cups right after assembling to prevent sogginess. {{image_2}} You can make your avocado egg salad even heartier by adding protein. Here are a couple of tasty options: - Incorporating chicken or tuna: Shredded chicken or canned tuna can boost flavor and protein. Mix in about one cup of either, and adjust the seasoning as needed. - Vegetarian protein options: Try adding chickpeas or white beans. These give you protein without meat. Just mash them slightly before mixing them into the salad. Adding herbs and spices can make your egg salad sing. Here are some ideas to try: - Suggested herbs and spices: Fresh dill, parsley, or cilantro brighten the dish. A dash of garlic powder or onion powder adds depth. - Ideas for additional crunch: Consider chopped celery or bell peppers for a nice crunch. You could also add sunflower seeds or chopped nuts for extra texture. Lettuce cups are fun, but you can switch things up with other options: - Other types of lettuce to use: Try iceberg or endive for a crisp bite. These lettuces hold the filling well. - Creative veggie wraps: Use large cabbage leaves or collard greens as a wrap. They add a unique flavor and are fun to eat! To keep your avocado egg salad fresh, store it in the fridge. Use an airtight container. This helps keep out air and moisture. If you do not have an airtight container, wrap it tightly in plastic wrap. Try to minimize exposure to air. Place your salad in the fridge right after making it. This helps keep the flavors fresh. Use it within three days for best taste. You do not need to reheat avocado egg salad. It is best served cold. If you prefer it warm, gently heat it in a pan over low heat. Stir it often and avoid cooking it too long. You want to warm it, not cook the eggs or avocado. Here’s how long each ingredient lasts: - Hard-boiled eggs: Last about one week in the fridge. - Ripe avocado: Lasts about one to two days once cut. Whole avocados can last up to a week. - Greek yogurt: Can last about one week after opening. - Dijon mustard: Lasts a few months if kept in the fridge. - Lemon juice: Fresh lemon juice lasts about 3 days in the fridge. - Green onions: Last about five days in the fridge. Look for these signs of spoilage: - A sour smell or off flavor means it’s bad. - For avocados, check for browning or mushy spots. - If yogurt is lumpy or has mold, throw it out. By following these tips, you can enjoy your avocado egg salad lettuce cups fresh and tasty! To make Avocado Egg Salad Lettuce Cups, start by boiling the eggs. Once they cool, peel and chop them. In a bowl, mash the ripe avocado. Mix in the chopped eggs, Greek yogurt, Dijon mustard, and lemon juice. Stir in chopped green onions and season with salt and pepper. Finally, scoop this mix into large lettuce leaves, creating cups. Yes, you can make this recipe vegan. Replace the hard-boiled eggs with chickpeas. Mash the chickpeas to mimic the egg texture. Use vegan yogurt instead of Greek yogurt. You can also add a touch of nutritional yeast for a cheesy flavor. This way, you keep the creamy texture and flavor while making it plant-based. Avocado Egg Salad is packed with nutrients. Avocados are high in healthy fats, which support heart health. They also contain fiber, vitamins, and minerals, making them great for digestion. Eggs are a good source of protein and contain essential amino acids. Together, they provide a balanced meal that can keep you full and energized. This blog post covers how to make delicious Avocado Egg Salad Lettuce Cups. We discussed the key ingredients, step-by-step instructions, and tips for perfecting texture. You can explore variations to suit your taste and learn the best storage methods. In the end, this dish is simple, healthy, and fun to make. It’s great for quick meals or snacks. Enjoy trying different flavors and ingredients to make it your own!

Avocado Egg Salad Lettuce Cups

A fresh and healthy dish featuring a creamy avocado egg salad served in crisp lettuce cups.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 pieces hard-boiled eggs, peeled and chopped
  • 1 piece ripe avocado, mashed
  • 2 tablespoons Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 2 pieces green onions, finely chopped
  • to taste Salt and pepper
  • 8 large leaves lettuce (such as romaine or butter lettuce)
  • optional paprika or chili flakes for garnish

Instructions
 

  • In a medium bowl, combine the chopped hard-boiled eggs and mashed avocado.
  • Add the Greek yogurt, Dijon mustard, and lemon juice to the bowl and mix until well combined.
  • Stir in the chopped green onions and season with salt and pepper to taste.
  • Carefully separate the lettuce leaves and place them on a serving platter.
  • Spoon generous amounts of the avocado egg salad mixture into each lettuce leaf to create cups.
  • Optional: Sprinkle a pinch of paprika or chili flakes on top for an extra kick.

Notes

Arrange the lettuce cups on a colorful platter, garnishing with extra diced avocado and a sprinkle of herbs for added freshness.
Keyword avocado, egg salad, healthy, lettuce cups

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