Go Back
Avocado Egg Salad Lettuce Cups are ideal for those who want to enjoy a nutritious meal without spending hours in the kitchen. They combine creamy avocado and protein-rich eggs, creating a satisfying salad that can be served in crisp lettuce leaves. This dish caters to various dietary preferences, making it a go-to option for health enthusiasts and anyone seeking a delicious, guilt-free meal. With a preparation time of just 15 minutes, these lettuce cups can easily be whipped up for a quick meal or served as an elegant appetizer at gatherings.

Avocado Egg Salad Lettuce Cups

Discover the deliciousness of Avocado Egg Salad Lettuce Cups, a quick and healthy recipe perfect for any occasion. This easy dish combines creamy avocado and protein-rich eggs served in crisp lettuce leaves, creating a satisfying and nutritious meal. With a prep time of just 15 minutes, you can enjoy these flavorful cups for lunch, brunch, or dinner. Customize with herbs and spices for a unique twist each time you make it. A delightful and guilt-free option awaits!
Print Recipe Pin Recipe

Ingredients
  

4 large eggs

1 ripe avocado

1 tablespoon Greek yogurt (or mayonnaise, for a richer taste)

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

1/4 teaspoon garlic powder

Salt and black pepper to taste

1 tablespoon fresh chives, finely chopped

1 tablespoon fresh cilantro (or parsley), finely chopped

8-10 leaves of romaine or butter lettuce

Instructions
 

Prepare the Eggs: Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then cover the pot, remove from heat, and let sit for 12 minutes. After 12 minutes, transfer the eggs to an ice bath and let them cool for about 5 minutes.

    Mash the Avocado: While the eggs are cooling, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork until smooth, leaving some chunks for texture.

      Combine Ingredients: Once the eggs are cool, peel and chop them into small pieces. In the bowl with the mashed avocado, add the chopped eggs, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, pepper, chives, and cilantro. Mix everything gently until combined, but be careful not to mush the eggs too much.

        Prepare the Lettuce Cups: Rinse the lettuce leaves under cold water and pat them dry with a paper towel. Choose the largest leaves for a good shape to serve as cups.

          Assemble the Cups: Spoon a generous portion of the egg salad mixture into each lettuce leaf to create your cups.

            Serve: Arrange the filled lettuce cups on a serving platter and enjoy immediately, garnished with additional chives or cilantro if desired.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4