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.
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.
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)||
- 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
- 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.
- With a box grater over the bowl, grate in the four hard boiled eggs. Add the chopped celery, parsley, and seasonings to the bowl .
- 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,
- 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.
How do you like your egg salad: traditional, or jazzed-up?