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Instructions:
- In a medium bowl, gently combine the chopped eggs, diced avocado, and crumbled bacon.
- Stir in the mayo or Greek yogurt, if using, along with the lemon juice. Season with salt and pepper to taste.
- Mix until just combined, being careful not to mash the avocado too much.
- Spoon the mixture evenly into the lettuce leaves to form individual cups.
- Serve immediately for the freshest texture and flavor.
Variations :
- Spicy Kick: Add a few dashes of hot sauce or a sprinkle of cayenne or smoked paprika.
- Herbaceous Touch: Fold in some fresh chopped dill, chives, or parsley for added freshness.
- Cheesy Note: Crumble in a little feta or shredded cheddar for extra richness.
- Protein Boost: Add chopped grilled chicken or smoked salmon for a more filling version.
Tips :
- Use eggs that are a few days old for easier peeling when hard-boiling.
- Choose avocados that are ripe but not overly soft to maintain good texture in the salad.
- Crisp the bacon ahead of time and let it drain on paper towels to avoid sogginess.
- Assemble the cups just before serving to keep the lettuce fresh and crisp.
- Store any leftover salad (without the lettuce) in an airtight container in the fridge for up to 1 day.
