This Avocado Bacon Egg Salad Lettuce Cups recipe is the definition of fresh, creamy, and craveable. Whether you’re looking for a quick lunch, a low-carb snack, or a crowd-pleasing appetizer, this dish checks all the boxes. It brings together the richness of ripe avocado, the smoky crunch of bacon, and the comforting protein boost from hard-boiled eggs, all wrapped in crisp lettuce leaves.
In just 15 minutes, you can prepare something that feels indulgent yet stays light and nourishing. The combination of textures—from the creamy avocado to the tender egg and crispy bacon—is incredibly satisfying. The lettuce acts as the perfect vehicle to hold the filling, giving every bite a cool and refreshing crunch.
One of the best aspects of this recipe is its flexibility. You can serve it as a low-carb lunch option or set it out for a party as a fun, no-fuss finger food. The addition of lemon juice brightens the whole dish, while a touch of mayo or Greek yogurt adds an extra layer of creaminess without overwhelming the ingredients.
Perfect for spring and summer gatherings, this recipe is also easy to scale up or down depending on how many people you’re serving. And since it’s naturally gluten-free and grain-free, it fits seamlessly into a variety of dietary preferences.
Servings and timing:
Serves: 4
Ready in: 15 minutes
Ingredients :
- 4 hard-boiled eggs, chopped
- 1 ripe avocado, diced
- 4 slices crispy bacon, crumbled
- 1 tbsp mayo or Greek yogurt (optional, for extra creaminess)
- 1 tsp lemon juice
- Salt and pepper, to taste
- 8 romaine or butter lettuce leaves, for serving
Instructions:
See Next Page =>
