Avocado Egg Salad Lettuce Boats
Avocado Egg Salad Lettuce Boats
Ingredients
For the Avocado Egg Salad
- 2 large eggs, hard-boiled, peeled, and chopped
- 1 avocado, pitted, peeled, and chopped
- 1 mini cucumber, chopped
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup plain Greek yogurt
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1/2 lemon, juiced
- 1/4 cup red onion, finely diced
For Serving
- 8 romaine lettuce leaves, large, separated
Instructions
- 1
In a medium mixing bowl, add the chopped hard-boiled eggs.
⏱️ 1 min
- 2
Halve the avocado, remove the pit, scoop out the flesh, and chop it into bite-sized pieces. Add to the bowl with the eggs.
⏱️ 2 min
- 3
Cut the mini cucumber lengthwise, then chop it into small, uniform pieces. Add to the bowl.
⏱️ 2 min
- 4
Finely chop the fresh cilantro and add it to the bowl.
⏱️ 2 min
- 5
Add the plain Greek yogurt, kosher salt, freshly ground black pepper, garlic powder, and red pepper flakes to the bowl.
⏱️ 1 min
- 6
Squeeze the juice from half a lemon over the ingredients.
⏱️ 1 min
- 7
Using a spoon, thoroughly mix all the components until well combined and coated in the creamy dressing.
⏱️ 2 min
- 8
Stir in the finely diced red onion.
⏱️ 2 min
- 9
Spoon the finished avocado egg salad into individual large romaine lettuce leaves to create lettuce boats. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado Egg Salad Lettuce Boats
Ingredients
For the Avocado Egg Salad
- 2 large eggs, hard-boiled, peeled, and chopped
- 1 avocado, pitted, peeled, and chopped
- 1 mini cucumber, chopped
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup plain Greek yogurt
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1/2 lemon, juiced
- 1/4 cup red onion, finely diced
For Serving
- 8 romaine lettuce leaves, large, separated
Instructions
- 1
In a medium mixing bowl, add the chopped hard-boiled eggs.
⏱️ 1 min - 2
Halve the avocado, remove the pit, scoop out the flesh, and chop it into bite-sized pieces. Add to the bowl with the eggs.
⏱️ 2 min - 3
Cut the mini cucumber lengthwise, then chop it into small, uniform pieces. Add to the bowl.
⏱️ 2 min - 4
Finely chop the fresh cilantro and add it to the bowl.
⏱️ 2 min - 5
Add the plain Greek yogurt, kosher salt, freshly ground black pepper, garlic powder, and red pepper flakes to the bowl.
⏱️ 1 min - 6
Squeeze the juice from half a lemon over the ingredients.
⏱️ 1 min - 7
Using a spoon, thoroughly mix all the components until well combined and coated in the creamy dressing.
⏱️ 2 min - 8
Stir in the finely diced red onion.
⏱️ 2 min - 9
Spoon the finished avocado egg salad into individual large romaine lettuce leaves to create lettuce boats. Serve immediately.
⏱️ 2 min