Avocado & Egg Lettuce Cups (LC)

Ingredients

• 2 eggs, boiled
• ½ small or ¼ large avocado
• ½ small red onion, finely diced
• 1 tbsp fresh parsley, chopped (or ½ tsp dried)
• 1 tsp mayonnaise
• 1 tbsp Greek yoghurt
• Black pepper, to taste
• Salt, to taste
• 3 large romaine lettuce leaves
• 1 large tomato, diced (optional)

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Instructions

1. Peel the boiled eggs and place them in a bowl with the avocado.

2. Using a fork, mash the eggs and avocado together until combined. Leave a little texture rather than making it completely smooth.

3. Add the red onion, parsley, mayonnaise, Greek yoghurt, black pepper and salt. Mix well until evenly combined.

4. Taste and adjust the seasoning if needed.

5. Arrange the romaine lettuce leaves on a plate and fill each leaf with the avocado and egg mixture.

6. Top with fresh tomato.

7. Serve immediately and enjoy.

Note - Best enjoyed fresh. The avocado and egg mixture may begin to brown and lose its texture if stored for too long. If preparing ahead, store the avocado and egg mixture in an airtight container in the fridge and consume within 24 hours. Assemble the lettuce cups just before serving to keep the lettuce crisp.

Lunch

Serves: 1