Avocado Egg Salad Lettuce Wraps with Bacon (paleo, dairy-free)

Avocado Egg Salad Lettuce Wraps with bacon on simplebites.net

Was your Easter lovely? I hope it was. And now it is April? Gracious, I’m so ready for spring, thank you.

Today’s post is going to be quick. I’ve got the family around on this holiday Monday, and we’ve got all sorts of plans that don’t involve mama working. Heehee.

We only dyed a few Easter eggs last weekend, using blueberries for a light purple hue that matched the simple grape hyacinth table centerpiece. Then to use up the boiled eggs, I made these avocado egg salad wraps for a quick lunch.

The flavors were inspired by my favorite Guacamole Deviled Eggs, but these wraps are much faster to put together. You can leave off the bacon for a vegetarian version or spread the mixture between two toasts for a more traditional egg salad sandwich.

ingredients for avocado egg salad lettuce wraps

Here are the ingredients for the Paleo, dairy-free, Avocado Egg Salad Lettuce Wraps with Bacon. The avocado and lemon juice work as a creamy binding agent to hold everything together (no goopy mayonnaise required), while the celery adds the needed crunch.

I like to grate my boiled eggs on a large box grater to give them a bit of texture, and it’s also faster than chopping them. To finish the dish, a sprinkling of lemon salt works wonders and maple-glazed bacon tops it all off.

Avocado Egg Salad Endive Bites with bacon on simplebites.net

For more of an appetizer-sized bite, spoon a tablespoon of your avocado-egg mixture into wedges of endive and sprinkle with chopped parsley and bacon. These canapes disappear so fast, you’ll find yourself wishing you had boiled just a few more eggs for Easter!

Avocado Egg Salad Lettuce Wraps with Bacon (paleo, dairy-free)
4.3 from 3 reviews
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Recipe type: Appetizer
Author:
Prep time:
Total time:
Serves/Yield: 2 cups
In a different take on egg salad, creamy avocado binds eggs and celery together in this simple snack.
Ingredients
  • 1 ripe avocado
  • Juice of 1/2 lemon
  • 4 hard boiled eggs, chilled
  • 2 Tablespoons celery
  • 1 Tablespoon chopped parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 head buttercrunch lettuce or
  • 4-5 endive bulbs
  • 1-2 slices of cooked bacon
Instructions
  1. In a medium bowl, mash avocado and lemon juice together with a fork until it is creamy and smooth. It’s okay if there are still a few lumps.
  2. With a box grater over the bowl, grate in the four hard boiled eggs. Add the chopped celery, parsley, and seasonings to the bowl .
  3. Combine gently with a fork until everything is incorporated. Taste the egg salad and adjust the seasonings as needed. At this point the mixture can be refrigerated for up to 2 hours,
  4. Break off the lettuce or endive leaves and arrange them on a plate. Spoon the egg salad into the lettuce cups and top with chopped bacon and more parsley. Serve at once.
Notes
Because the avocado can oxidize and turn brown, this dish must be enjoyed on the same day it is made. However, if the egg salad mixture is covered with plastic wrap that is pressed down onto the egg, it can last for a few hours in the refrigerator until you are ready to assemble your lettuce cups.

 

How do you like your egg salad: traditional, or jazzed-up?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites.

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Comments

  1. So glad you’re enjoying your Easter! Just wanted to tell you that these look fabulous! Now, go be with your family!!!

  2. Oh goodness these look delicious! I just recently read about guacamole deviled eggs. I have never had them, but it sounds really interesting! I think I might try out this easier version first though :-)

    We are pretty basic with our egg salad, and find that our own chickens provide such flavorful eggs, they don’t need much :-)
    Heather’s last post: transplanting tomato seedlings

  3. Avocado works so well in an egg salad, especially with bacon! I usually do mine in sandwich form but this is a nice light option!
    Kevin @ Closet Cooking’s last post: Bacon Double Cheeseburger Grilled Cheese Sandwich

  4. Oh, I am so in love avocado;s it is crazy!!

  5. I love avocado egg salad!
    Maria’s last post: Cobb Salad Sandwich

  6. I think we’ve already discussed how much I love egg salad – I’ll take it any which way, but ESPECIALLY with avocado and lemon salt. Oh yeah.
    Casey@Good. Food. Stories.’s last post: Ask Casey: What Am I Gonna Do With This Leftover Ham?

    • amelia geis says:

      I think we should call it “green eggs and ham”….big hit and quite filling on Paleo Fluffy Bread for breakfast!

  7. Love this avocado egg salad!! Looks so delicious and awesome way to serve it!!
    Julie @ Table for Two’s last post: Oatmeal Cranberry Cookies

  8. These are so pretty!! I love that there is no mayo. The perfect way to use up my leftover easter eggs!

  9. Oh how perfectly adorable are these?! I want!!
    Jenny Flake’s last post: Grilled Taco and Lime Chicken for Tacos

  10. A great way to use up Easter Leftovers!!
    Sommer@ASpicyPerspective’s last post: Triple Pork Fried Rice

  11. Leftover ham could also be used in place of the bacon. Maybe fry it for a bit to crisp it up?

    Thanks for the inspiring recipe!
    Julia’s last post: Kalonji Seed Bread: Exploring Spices of the World

  12. I feel like I ate so much food this weekend . . . and way too much candy. This is just what I need to recover now – something light and fresh! Looks perfect.
    Allison’s last post: Chicken Enchilada Dip

  13. Love the addition of avocado in this creamy egg salad!

  14. Great snack and party appetizer!
    naomi’s last post: Papaya and Serrano Sling

  15. girl! you know the way to my heart :) love this
    Gaby’s last post: Banana Cream Pie with Salted Whiskey Caramel Sauce

  16. Jennifer Fortner says:

    Aimee , do you refrigerate all your hard boiled eggs? As a child we dyed our eggs and left them out on the table as a centerpiece until we ate them over the next few days. With my kids, we dye some to look at, then I boil extra to keep in the fridge and only eat those…. been too “chicken” to give the others to my kiddos! ;)

    • Hi Jennifer. I do! I don’t want to waste, so this year I had a carton labeled ‘hard-boiled’ and brought them out for a centerpiece when we entertained, etc (2x) then put them back in the fridge. Your way sounds good too. ;)

  17. Oh yum! Looks so good, and so healthy, especially without the mayo. Off to pin. :)
    Marian (Sweetopia)’s last post: Happy 4th Birthday!

  18. Yum, this looks so delicious. I love avocado and don’t even get me started on how much I love bacon :) this is awesome.

  19. Aimee,
    This looks delicious. I could even see it as a spread for crackers (I’ve got matzoh in mind, for an Easter-Passover fusion).
    Thanks!
    Kirsten@FarmFreshFeasts’s last post: Taco Farro

  20. These look so beautiful and elegant! I’m ready for spring, too…I’m done with this snow!

  21. What an elegant little appetizer! Perfect for April…and hopefully warmer days! Thank you so much for sharing. I’m glad I found your blog tonight!

  22. These are so pretty and I bet delicious! And seriously who wouldn’t want to add the bacon! YUM!
    stephchows’s last post: Coconut Muffins

  23. They looks great – would be perfect finger food for a party
    Suz’s last post: The Paleo Snack Recipe Book

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