Description
A light and refreshing twist on classic egg salad, using creamy avocado instead of mayo, wrapped in crisp lettuce leaves for a low-carb, protein-packed meal.
Ingredients
Scale
For the Crust:
- 6 large hard-boiled eggs, peeled and chopped
- 1 ripe avocado, pitted and mashed
- 2 tablespoons plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- 8 large butter lettuce leaves, rinsed and patted dry
- Paprika for garnish (optional)
Instructions
1. Prepare the Crust:
- In a medium bowl, combine the mashed avocado, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Mix until smooth and creamy.
- Add the chopped hard-boiled eggs, red onion, and fresh dill to the avocado mixture. Gently fold everything together until well combined, being careful not to overmix.
- Lay out the butter lettuce leaves on a clean surface. Spoon an equal amount of the avocado egg salad onto the center of each leaf.
- Carefully roll up each lettuce leaf around the filling, tucking in the sides as you go to create a neat roll-up. Serve immediately, garnished with a sprinkle of paprika if desired.
Notes
You can customize the seasonings to taste.