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 Lettuce Wraps
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.
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.
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.