Avocado and Hard-Boiled Egg Salad in Lettuce Cups
Creamy avocado and egg salad served fresh in crisp butter lettuce cups, packed with healthy fats and protein. This American-inspired Whole30 recipe (vegetarian, low-carb), ready in about 15 minutes, pairs avocados, hard-boiled eggs, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 avocados
- 4 hard-boiled eggs
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped cilantro
- 1 lime
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 8 leaves butter lettuce
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pit and mash 2 avocados in a bowl until smooth, then add 4 chopped hard-boiled eggs, 1/4 cup finely chopped red onion, 2 tablespoons chopped cilantro, juice of 1 lime, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix gently until combined.
- Step 2: Place 1 large butter lettuce leaf on a plate and spoon 1/4 of the avocado egg salad mixture into the center.
- Step 3: Repeat with remaining lettuce leaves and salad mixture, serving immediately to prevent browning.
