Avocado Egg Salad Lettuce Wraps with Bacon (paleo, dairy-free)
In a different take on egg salad, creamy avocado binds eggs and celery together in this simple snack.
Prep Time 20minutes
Total Time 20minutes
1Juice of 1/2 lemon
4hard boiled eggschilled
1/4teaspoonfreshly ground pepper
1headbuttercrunch lettuceor 4-5 endive bulbs
In a medium bowl, mash avocado and lemon juice together with a fork until it is creamy and smooth. It's okay if there are still a few lumps.
With a box grater over the bowl, grate in the four hard boiled eggs. Add the chopped celery, parsley, and seasonings to the bowl .
Combine gently with a fork until everything is incorporated. Taste the egg salad and adjust the seasonings as needed. At this point the mixture can be refrigerated for up to 2 hours,
Break off the lettuce or endive leaves and arrange them on a plate. Spoon the egg salad into the lettuce cups and top with chopped bacon and more parsley. Serve at once.
Because the avocado can oxidize and turn brown, this dish must be enjoyed on the same day it is made. However, if the egg salad mixture is covered with plastic wrap that is pressed down onto the egg, it can last for a few hours in the refrigerator until you are ready to assemble your lettuce cups.