Whenever we have guests over for dinner I try not to make elaborate three course dinners, ain’t nobody got time for that! A lot of times we just have dinner and dessert and the thought of having to think about making an appetizer gives me a headache.
A couple weeks ago we had my brother in-law come spend the weekend with us. To make his stay a little special I thought I’d make a delicious dinner in his honor and yes, I decided to make an appetizer.
Did you know that June is California Avocado Month? SO random, but true! Because of this lovely month the lovely people from California Avocados sent me a very large case of avocados to try out and whip up some yummy avocado recipes with. Avocados were literally coming out of our ears for two weeks, in a very good way. Seriously we were having avocados with every snack, breakfast, lunch, dinner, and dessert so we could use them up before they went bad. It was awesome.
I wanted this appetizer to be “healthier.” After searching the internet I found this recipe for Paleo Avocado Egg Salad Lettuce Wraps and made a few tweaks to it for my family’s taste buds, and boy it was a hit! It was gone by the end of dinner.
Not only can this recipe make a fantastic appetizer, you can make this for a tasty lunch or spread the mixture on toast for breakfast. The possibilities are endless with this recipe.
Paleo Guacamole Egg Salad Lettuce Wraps with Crumbled Bacon serves 8
-2 ripe avocados
-Juice of 1/2 lemon
-4 hard boiled eggs, chilled
-1/4 cup chopped celery
-1 TBS chopped parsley
-1/2 tsp salt
-1/8 tsp pepper
-1 package of endive bulbs or iceberg lettuce
-2 slices of cooked and crumbled bacon
- In a medium bowl, mash avocado and lemon juice together with a fork until creamy.
- With a cheese grater, grate the boiled eggs. Add the chopped celery, parsley, and seasonings to the bowl.
- Combine everything unto mixed.
- Break off endive leaves or lettuce and spoon egg salad mixture into the lettuce and add crumbled bacon.
California Avocados supplied me a case of avocados to use in this recipe. All thoughts and opinions are 100% mine. Thank you California Avocados for supporting Fry Sauce & Grits.