Lemony Avocado Egg Salad Lettuce Wraps

Pinterest has been both good and bad for my waistline.  So many good recipes, so little time.  But more than the exact recipes, I love it for the inspiration.   I saw a photo of egg salad made with avocados and just had to make it.  That being said, beyond the egg and avocado I veered off and did my own thing.

You can always put this on bread or roll it in a tortilla or wrap instead, but I loved it wrapped in leafy lettuce with some fruit on the side.  Light but very satisfying – and very low on the carbs!

Lemony Avocado Egg Salad

Lemony Avocado Egg Salad

Lemony Avocado Egg Salad Lettuce Wraps

4 eggs
2 small avocados
2 tbsp. mayonnaise
Zest from half a lemon
1 tsp. lemon juice
Salt & pepper
Leaf Lettuce or Boston lettuce leaves for wrapping

Boil eggs. You can use whatever method you prefer.  Here’s the way I do it:  I put a half dozen eggs in a pan, cover with water, turn the burner on high and set the timer for 15 minutes (time may vary depending on altitude).  When it goes off, I rinse with cold water, and when they are cool enough to handle, I peel the ones I want to use, and stick the rest in the fridge for salads or whatever the next day.

Score avocados (see pic) and spoon out into a bowl.

Cut in half, remove pit (if you whack it with the blade of the knife and twist, it pops right out).  Score with a knife like this, then just use a spoon to scoop out perfectly diced avocado.

Cut in half, remove pit (if you whack it with the blade of the knife and twist, it pops right out). Score with a knife like this, then just use a spoon to scoop out perfectly diced avocado.

Dice up eggs and add to bowl (you want about equal amounts of eggs and avocados).  Use a knife to slice and stab through the mixture until it’s all chopped as fine as you like it (nice high-tech method, huh?).  I like a little texture so this is how I left mine.

Use a knife to cut through chunks to make them smaller and get it all combined well.

Use a knife to cut through chunks to make them smaller.  It also combines everything really well.

Add mayo, lemon zest, lemon juice (I didn’t measure it, I just cut off a wedge and squeezed it in there) plus a pinch of salt & pepper. Mix well.  Layer two or three big leaves, plop some egg salad in there and wrap up.  Eat.

Lunch.

Lunch.

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