Egg and Avocado Lettuce Cups

AuthorAnnabelle
RatingDifficultyBeginner

A funky, low-carb, and filling, snack that takes no more than 15 minutes to prepare!

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Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins
 2 medium avocados
 4 large free-range eggs
 4 tbsp mayonnaiseor store bought
 4 medium spring onions
 1 tsp Himalayan saltor sea salt
 ground black pepper
 4 tsp fresh chives
 8 small lettuce leavesLittle Gem or Romaine ideally
What are we cooking today?
1

Avocado Lettuce Cups are quaint yet surprisingly filling. Of course avocado is good for you and with lettuce as the vessel, it's a healthy salad in a couple of mouth fulls.

Getting started
2

First, fill a small saucepan with water up to three quarters and add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil.

3

Using a spoon or hand, dip each egg in and out of the boiling water (be careful not to get burnt!) . This will prevent the egg from cracking as the temperature change won't be so dramatic.

4

Cut the avocado in half and scoop the meat out. Using a fork, mash it in a bowl.

5

When the eggs are done, let them cool down by adding some cold water and then peel the shell off.

6

Dice the eggs and add them to the bowl with the avocado. Squeeze in the lemon.

7

Season with salt and pepper to taste and add mayonnaise.

8

Sprinkle with freshly chopped chives and spring onion.

9

Wash and drain the lettuce well on a paper tissue or in a lettuce strainer.

10

Separate the leaves and scoop the mixture into each leaf. Enjoy!

Annabelle's tip
11

To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs!

I sometimes also add a teaspoon of curry OR mustard powder to the mixture for a spicy twist

Ingredients

 2 medium avocados
 4 large free-range eggs
 4 tbsp mayonnaiseor store bought
 4 medium spring onions
 1 tsp Himalayan saltor sea salt
 ground black pepper
 4 tsp fresh chives
 8 small lettuce leavesLittle Gem or Romaine ideally

Directions

What are we cooking today?
1

Avocado Lettuce Cups are quaint yet surprisingly filling. Of course avocado is good for you and with lettuce as the vessel, it's a healthy salad in a couple of mouth fulls.

Getting started
2

First, fill a small saucepan with water up to three quarters and add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil.

3

Using a spoon or hand, dip each egg in and out of the boiling water (be careful not to get burnt!) . This will prevent the egg from cracking as the temperature change won't be so dramatic.

4

Cut the avocado in half and scoop the meat out. Using a fork, mash it in a bowl.

5

When the eggs are done, let them cool down by adding some cold water and then peel the shell off.

6

Dice the eggs and add them to the bowl with the avocado. Squeeze in the lemon.

7

Season with salt and pepper to taste and add mayonnaise.

8

Sprinkle with freshly chopped chives and spring onion.

9

Wash and drain the lettuce well on a paper tissue or in a lettuce strainer.

10

Separate the leaves and scoop the mixture into each leaf. Enjoy!

Annabelle's tip
11

To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs!

I sometimes also add a teaspoon of curry OR mustard powder to the mixture for a spicy twist

Egg and Avocado Lettuce Cups
AuthorAnnabelleCategory, , , , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients

 2 medium avocados
 4 large free-range eggs
 4 tbsp mayonnaiseor store bought
 4 medium spring onions
 1 tsp Himalayan saltor sea salt
 ground black pepper
 4 tsp fresh chives
 8 small lettuce leavesLittle Gem or Romaine ideally

Directions

What are we cooking today?
1

Avocado Lettuce Cups are quaint yet surprisingly filling. Of course avocado is good for you and with lettuce as the vessel, it's a healthy salad in a couple of mouth fulls.

Getting started
2

First, fill a small saucepan with water up to three quarters and add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil.

3

Using a spoon or hand, dip each egg in and out of the boiling water (be careful not to get burnt!) . This will prevent the egg from cracking as the temperature change won't be so dramatic.

4

Cut the avocado in half and scoop the meat out. Using a fork, mash it in a bowl.

5

When the eggs are done, let them cool down by adding some cold water and then peel the shell off.

6

Dice the eggs and add them to the bowl with the avocado. Squeeze in the lemon.

7

Season with salt and pepper to taste and add mayonnaise.

8

Sprinkle with freshly chopped chives and spring onion.

9

Wash and drain the lettuce well on a paper tissue or in a lettuce strainer.

10

Separate the leaves and scoop the mixture into each leaf. Enjoy!

Annabelle's tip
11

To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs!

I sometimes also add a teaspoon of curry OR mustard powder to the mixture for a spicy twist

Nutrition Facts

Servings 4


Amount Per Serving
% Daily Value *
Total Fat 6g10%
Saturated Fat 6g30%
Cholesterol 40mg14%
Sodium 190mg8%
Potassium 160mg5%
Total Carbohydrate 3.2g2%
Dietary Fiber 1.5g6%
Sugars 0.6g
Protein 2g4%

Calcium 1%
Iron 2%
Vitamin D 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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