Avocado Bacon Egg Salad Lettuce Cups
A creamy, smoky, protein-packed egg salad tucked into crisp lettuce cups—this simple, low-carb recipe is perfect for quick lunches, light dinners, or party platters.
Ingredients
- 4 hard-boiled eggs chopped
- 1 ripe avocado diced
- 4 slices crispy bacon crumbled
- 1 tbsp mayo or Greek yogurt optional, for creaminess
- 1 tsp lemon juice
- Salt and pepper to taste
- 8 romaine or butter lettuce leaves for serving
Instructions
- Chop the hard-boiled eggs. Crumble the crispy bacon by hand or with a knife. Set aside.
- Halve the avocado, remove the pit, and dice the flesh into small chunks. Keep it slightly chunky.
- In a bowl, gently combine eggs, avocado, and bacon. Stir carefully to avoid mashing.
- Stir in mayo or Greek yogurt (if using), lemon juice, salt, and pepper. Mix until just coated.
- Spoon 2 heaping tablespoons of the mixture into each lettuce leaf. Arrange on a platter.
- Serve right away for best texture. If prepping ahead, store salad and lettuce separately.