|Avocado Egg Salad Lettuce Wraps with Bacon|
Prep time: 20 mins
Total time: 20 mins
Serves/Yield: 2 cups In a different take on egg salad, creamy avocado binds eggs and celery together in this simple snack.
Ingredients o 1 ripe avocado o Juice of 1/2 lemon o 4 hard boiled eggs, chilled o 2 Tablespoons celery o 1 Tablespoon chopped parsley o 1/2 teaspoon salt o 1/4 teaspoon freshly ground pepper o 1 head buttercrunch lettuce or o 4-5 endive bulbs o 1-2 slices of cooked bacon
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