Avocado Egg Salad Lettuce Cups

$To make Avocado Egg Salad Lettuce Cups, gather these key items: - 4 hard-boiled eggs, peeled and coarsely chopped - 1 ripe avocado, thoroughly mashed until smooth - 2 tablespoons creamy Greek yogurt - 1 tablespoon zesty Dijon mustard - 1 tablespoon freshly squeezed lemon juice - 2 green onions, finely sliced, green parts included - Salt and freshly cracked black pepper to taste - 8 large lettuce leaves (such as romaine or butter lettuce) for the cups To add some flair, consider these optional garnishes: - A dash of paprika - A pinch of chili flakes These extra touches can elevate the dish and add flavor. If you need to swap ingredients, here are some ideas: - Use avocado oil instead of Greek yogurt for a different creaminess. - Swap Dijon mustard for yellow mustard if you prefer a milder taste. - Try lime juice in place of lemon juice for a unique twist. - Use any leafy greens you have on hand, like spinach or kale, instead of lettuce. These substitutions can help you adapt the recipe to your pantry! {{ingredient_image_2}} Start with four hard-boiled eggs. Peel them and chop them into small pieces. Next, take one ripe avocado. Cut it in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado until it's smooth. You want it creamy for a great texture. In a medium bowl, combine the chopped eggs and the mashed avocado. Gently fold them together. You want to keep some chunks for texture. Next, add two tablespoons of creamy Greek yogurt. Then, mix in one tablespoon of Dijon mustard. This adds a nice zing. Squeeze in one tablespoon of fresh lemon juice. It gives a bright flavor. Now, you can fold in two finely sliced green onions. Season your mixture with salt and freshly cracked black pepper. Taste it as you go to find your perfect balance. Take your large lettuce leaves and gently peel them off the head. You can use romaine or butter lettuce. Lay them flat on a serving platter. Now, spoon the egg salad mixture into each lettuce leaf. Fill them generously for a colorful presentation. For an extra touch, you can sprinkle a dash of paprika or chili flakes on top. This adds a little kick and makes them look fancy. Enjoy your fresh and tasty meal! To make hard-boiled eggs, start with eggs that are a week old. Fresh eggs are harder to peel. Place them in a pot and cover with cold water. Bring the water to a boil, then cover the pot and turn off the heat. Let the eggs sit for 10-12 minutes. After that, put them in ice water for 5 minutes. This helps stop the cooking and makes them easier to peel. To boost flavor, use ripe avocados. They should be creamy and smooth. The Greek yogurt adds creaminess and tang. If you want a stronger kick, use more Dijon mustard. You can also add spices like paprika or chili flakes for some heat. Mixing in fresh herbs like cilantro or dill can add a nice touch. For a beautiful dish, pick vibrant lettuce leaves. Romaine or butter lettuce works well. Arrange the cups on a colorful platter. You can add extra diced avocado or fresh herbs on top. This not only adds color but also makes it look fresh and inviting. Serve it right away for the best taste and texture. Pro Tips Use Fresh Ingredients: Always opt for ripe avocados and fresh green onions to enhance the flavor and texture of your egg salad. Perfectly Hard-Boiled Eggs: To achieve perfectly cooked hard-boiled eggs, boil them for 9-12 minutes, then place them in an ice bath to stop cooking. Experiment with Flavor: Feel free to add additional spices or herbs like dill or chives for a unique flavor twist that complements the avocado and eggs. Serving Suggestions: These lettuce cups make a great appetizer or light lunch; serve them alongside a light vinaigrette or your favorite dipping sauce for added flavor. {{image_4}} You can make a vegan version of this dish. Instead of eggs, use chickpeas. Mash them well and mix with avocado. Add vegan yogurt for creaminess. Use lemon juice and mustard for flavor. This keeps the same taste but makes it plant-based. While I love using romaine or butter lettuce, many other types work too. Try iceberg for a crunchy bite. You can also use collard greens for a sturdier cup. Each lettuce brings its own texture and flavor, making it fun to explore. Feel free to get creative with flavors! Add diced tomatoes for freshness. You can mix in pickles for a tangy twist. If you like heat, toss in jalapeños or red pepper flakes. For a sweet touch, fold in diced apples or grapes. The options are endless! After enjoying your avocado egg salad lettuce cups, store leftovers in the fridge. Use an airtight container. This keeps your salad fresh and safe to eat. Make sure to cover the salad tightly to avoid air exposure. If you have leftover lettuce leaves, store them separately. You do not need to reheat avocado egg salad. It tastes best cold. If you want to serve it warm, try heating the eggs before mixing. However, I suggest eating it cold for the best flavor and texture. It’s refreshing and light that way. To keep your salad fresh, eat it within two days. The avocado can brown quickly. To slow this down, add lemon juice as it helps prevent browning. Store the salad and lettuce cups separately until you are ready to eat. This keeps the lettuce crisp and the salad creamy. Yes, you can make Avocado Egg Salad ahead of time. It stays fresh for up to a day in the fridge. Just keep it in a sealed container. If you want to keep it green, add a bit of lemon juice. This will help slow down browning. You can serve many things with these tasty cups. Try fresh veggies like carrots or cucumbers. Crackers also pair well, adding a nice crunch. If you want to make it a meal, add a side of fruit or a light soup. These options balance the meal and make it more fun. Leftovers of Avocado Egg Salad last about two days in the fridge. Store them in an airtight container. If you notice any change in color or smell, it’s best to toss it out. Always trust your senses to keep things safe! You learned how to make Avocado Egg Salad Lettuce Cups from scratch. We covered the key ingredients and how to prepare them. You now know how to mix, assemble, and present your dish. I shared tips for perfect hard-boiled eggs and suggested tasty variations. Lastly, we discussed storage and answered common questions. Freshness makes all the difference in this dish. Experiment with flavors and enjoy your creations!$

Avocado Egg Salad Lettuce Cups

A fresh and creamy avocado egg salad served in crisp lettuce cups, perfect for a light meal or appetizer.

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Prep Time 10

Total Time 10

Course Appetizer

Cuisine American

Servings 4

Calories 200 kcal

Ingredients

4 pieces hard-boiled eggs, peeled and coarsely chopped
1 piece ripe avocado, thoroughly mashed until smooth
2 tablespoons creamy Greek yogurt
1 tablespoon zesty Dijon mustard
1 tablespoon freshly squeezed lemon juice
2 pieces green onions, finely sliced, green parts included
to taste salt
to taste freshly cracked black pepper
8 large leaves lettuce (such as romaine or butter lettuce) for the cups
optional a dash of paprika or a pinch of chili flakes for garnish

Instructions

In a medium mixing bowl, combine the chopped hard-boiled eggs and the mashed avocado. Gently fold them together to maintain some texture while ensuring they are well blended.
Add the Greek yogurt, Dijon mustard, and lemon juice to the bowl. Mix thoroughly until all ingredients are fully incorporated and the mixture is creamy.
Carefully fold in the finely sliced green onions, then season your salad with salt and freshly cracked black pepper according to your taste preference.
Gently separate the lettuce leaves, ensuring they remain whole to form sturdy cups, and arrange them on a vibrant serving platter.
Generously spoon the avocado egg salad mixture into each lettuce leaf, filling them to create delightful, colorful cups.
Optional: For a flavorful twist, sprinkle a dash of paprika or a pinch of chili flakes on top of each cup for an extra kick of flavor.

Notes

Arrange the lettuce cups artfully on a lively platter, embellish with extra diced avocado, and a sprinkle of fresh herbs like cilantro or parsley to enhance the color and freshness of the dish.

Keyword avocado, egg salad, healthy, lettuce cups, light meal