Paleo Egg Salad Lettuce Wraps
15m prep 0s cook 15m ready
A paleo-friendly egg salad made with mashed avocado and hard-boiled eggs, served in lettuce cups and topped with bacon.
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 44.1 mg
- Iron: 1.38 mg
- Magnesium: 21.3 mg
- Phosphorus: 135 mg
- Potassium: 320 mg
- Zinc: 1 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 ripe avocado
- 29.6 ml celery
- 2.46 ml salt
- 1.23 ml freshly ground pepper
- 1 head buttercrunch lettuce
- endive bulbs
- cooked bacon
Prepare
- Juice 0.5 lemon
- 4 hard-boiled eggs, chilled
- Chop 14.8 ml parsley
Let's Cook
-
Step 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. 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.
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