Egg Salad on Lettuce

Egg Salad on Lettuce ~

I used to opt for a more traditional egg salad on a large Kaiser roll, not the healthiest option. Now, I love this healthier egg salad over top sliced avocadoes on a large piece of romaine lettuce ~ oh so good! This recipe is nutritious and delicious, my favorite combo. Egg Salad on Lettuce is a well-loved lunch in our house and great on a hot summer day.

Ingredients:

6 large hard boiled eggs*

1/2 cup plain Greek yogurt

2 tsp Dijon mustard (use yellow mustard instead if you prefer a milder flavor)

3 green onions, chopped

1 Tbsp fresh dill, minced

1 head romaine lettuce

2 or 3 avocadoes, sliced

Paprika (to sprinkle on top)

Directions:

Remove shell from hard boiled eggs and chop the eggs to a desired size, then place in a medium-sized bowl.

Add the Greek yogurt, mustard, green onions and dill.

Gently mix everything together until well blended. Set aside.

Wash and pat dry all the large lettuce leaves.

Add a few slices of avocado on top each lettuce leaf.

Top each with 2 or 3 Tbsp of the egg salad (exact amount will depend on how large the lettuce leaf is).

Sprinkle with paprika to taste.

NOTE: You can eat these with your hands, however they get quite messy. You may prefer to use a fork and knife. 🙂

* Place all eggs in a pot and cover with water, about 1 inch over eggs. Bring to a boil uncovered, then turn off heat. Cover and let stand for 12min. Drain water from pot. Rinse the eggs in cold water before placing them in the fridge. Allow them to cool completely.

If you love this recipe, I'd greatly appreciate you sharing this post so that others can enjoy it as well. Thank you.