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)

In a different take on egg salad, creamy avocado binds eggs and celery together in this simple snack.
4.34 from 3 votes
Print Pin Rate
Course: Appetizer
Keyword: Paleo
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 2 cups
Calories: 376kcal
Author: Aimee

Ingredients

  • 1 ripe avocado
  • 1 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 cooked bacon

Instructions

  • 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.

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.

Nutrition

Calories: 376kcal | Carbohydrates: 18g | Protein: 18g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 376mg | Sodium: 815mg | Potassium: 1034mg | Fiber: 10g | Sugar: 7g | Vitamin A: 2225IU | Vitamin C: 23.2mg | Calcium: 111mg | Iron: 3mg

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

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35 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 🙂

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

  3. 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.

  4. 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! 😉

    1. 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. 😉

  5. 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!

  6. 5 stars
    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!