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To make Avocado Egg Salad Lettuce Boats, you need a few key items: - 4 large eggs, boiled and diced - 1 ripe avocado, mashed - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon fresh lemon juice - Salt and pepper to taste - 1/4 cup red bell pepper, finely chopped - 1/4 cup green onions, finely sliced - 1 teaspoon fresh dill or parsley, chopped (optional) - Leafy Romaine or Butter Lettuce for serving These ingredients blend well to create a creamy, tasty salad. The eggs provide protein. The avocado adds creaminess, and the yogurt gives a tangy twist. Feel free to customize your salad. Here are some optional additions: - Chopped celery for crunch - Sliced olives for a briny taste - Chopped pickles for sharpness These extras can enhance flavor and texture. Experiment to find your favorite mix. Need alternatives? Here are some easy swaps: - Replace Greek yogurt with a dairy-free option for a vegan dish. - Use mustard alternatives if you're allergic. - Choose gluten-free lettuce if needed. These substitutions keep the salad delicious while meeting dietary needs. Enjoy a tasty dish that fits your lifestyle! {{ingredient_image_1}} To boil eggs, start with cold water. Place your eggs in a pot and cover them with water. Heat the pot on medium-high until the water boils. Once it boils, cover the pot and turn off the heat. Let the eggs sit for 12 minutes. After that, move them to a bowl of cold water. This cools them down, making them easier to peel. Once your eggs are cool, peel them. Dice the eggs into small pieces. In a large bowl, add the diced eggs and a ripe avocado. Mash the avocado with a fork. Mix the avocado and eggs gently. Aim for a creamy texture but keep some egg pieces intact. In a separate small bowl, whisk together your dressing. Combine 2 tablespoons of Greek yogurt, 1 tablespoon of Dijon mustard, and 1 tablespoon of fresh lemon juice. Add salt and pepper to taste. Pour this dressing over the egg and avocado mix. Then, fold in 1/4 cup of finely chopped red bell pepper and 1/4 cup of sliced green onions. If you like, add fresh dill or parsley for extra flavor. Mix gently until everything is well combined. To make the best egg salad, focus on creaminess. A ripe avocado is key. Mash it well, so it blends easily. Use Greek yogurt for a lighter touch and tangy flavor. This will add a nice creaminess without too many calories. Mix gently to avoid breaking the eggs too much. This keeps the salad light and fluffy. Picking a ripe avocado is simple. Look for ones that yield slightly to gentle pressure. If it feels hard, it’s not ready. If it feels very soft, it may be overripe. A good avocado should have a dark green or black skin. Check for blemishes or dark spots, as these can signal spoilage. For a fun presentation, use large lettuce leaves. Romaine or Butter Lettuce works best. Spoon the egg salad into each leaf, filling generously. You can add extra herbs on top for color and flavor. A sprinkle of paprika makes it pop visually. Serve these boats on a colorful platter for a fresh look. This dish is perfect for parties or quick lunches. Pro Tips Perfectly Boiled Eggs: For the best texture, use eggs that are at least a week old. Fresh eggs are harder to peel after boiling. Avocado Ripeness: Choose a ripe avocado that yields slightly to pressure for a creamy consistency in your salad. Flavor Boost: Add a pinch of smoked paprika or cayenne pepper to the mixture for an extra kick. Serving Suggestions: Serve with whole grain crackers or toasted bread for a heartier meal option. {{image_2}} Want to boost your Avocado Egg Salad? Add protein! You can mix in cooked chicken, tuna, or shrimp. Each option gives a new flavor and texture. For a plant-based boost, try chickpeas or black beans. These protein sources make the dish heartier and more filling. If you want a vegetarian or vegan option, replace the eggs with tofu. Silken tofu works best for a creamy texture. You can mash it like the avocado. For a vegan dressing, swap Greek yogurt with plant-based yogurt. This keeps it creamy while making it plant-friendly. Get creative with flavors! Add spices like paprika, cumin, or curry powder for a twist. You can also mix in veggies like diced cucumbers, peas, or corn. Fresh herbs like cilantro or basil can give a bright taste. These flavor variations keep your dish fresh and exciting every time you make it. To store leftovers of your avocado egg salad, place them in an airtight container. This keeps the salad fresh and prevents it from drying out. Make sure to cover the container well. You can store it in the fridge for easy access. Avocado egg salad is best eaten fresh. However, if you store it in the fridge, it lasts about 2-3 days. After that, the avocado may brown and the eggs might lose their taste. Always check for any off smell before eating. I do not recommend freezing avocado egg salad. Freezing can change the texture and flavor. The eggs may become rubbery, and the avocado can turn mushy. It's best to enjoy this salad fresh or store it in the fridge for short-term use. Yes, you can make this recipe in advance. Prepare the egg salad, then store it in the fridge. It stays fresh for about 2 days. Keep the lettuce separate to avoid sogginess. You can fill the boats right before serving. I recommend using Romaine or Butter Lettuce. Romaine has a sturdy shape, making it easy to hold. Butter Lettuce is soft and has a nice flavor. Both types add a fresh crunch to the dish. Absolutely! Avocado Egg Salad is great for meal prep. You can portion it into containers for easy lunches. Just remember to keep the lettuce separate. This way, you can enjoy fresh, crisp lettuce every time you eat. Avocado egg salad is simple and tasty. You learned about key ingredients, step-by-step instructions, and tips for the best results. I shared ideas for variations and how to store leftovers. This salad is great for any meal and easy to make. You can try new flavors and add proteins to fit your needs. Enjoy its creamy texture and fresh taste. This dish is healthy and fun. I hope you feel inspired to make your own avocado egg salad today!

Avocado Egg Salad Lettuce Boats

A fresh and healthy dish featuring a creamy avocado and egg salad served in crisp lettuce leaves.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large eggs, boiled and diced
  • 1 ripe avocado, mashed
  • 2 tablespoons Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • to taste salt and pepper
  • 0.25 cup red bell pepper, finely chopped
  • 0.25 cup green onions, finely sliced
  • 1 teaspoon fresh dill or parsley, chopped (optional)
  • as needed Leafy Romaine or Butter Lettuce for serving

Instructions
 

  • Begin by boiling the eggs. Place them in a pot of cold water, bring to a boil, then cover and remove from heat. Let them sit for about 12 minutes. After that, transfer to cold water to cool before peeling.
  • Once the eggs are cooled and peeled, dice them into small pieces and place them in a large mixing bowl.
  • Add the mashed avocado to the eggs and gently mix until well combined.
  • In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper to create a creamy dressing.
  • Pour the dressing over the egg and avocado mixture. Add the chopped red bell pepper, green onions, and herbs if using. Fold everything gently until evenly coated.
  • Take your lettuce leaves and arrange them on a serving platter.
  • Spoon the egg salad mixture into each lettuce leaf boat, generously filling them.
  • Optionally, garnish with extra herbs or a sprinkle of paprika for added flavor and color.

Notes

Optional garnishes can enhance flavor and presentation.
Keyword avocado, egg salad, healthy, lettuce wraps