I know I’ve done this to you once before…I’m back after a loooong absence. But, in my defense I did birth a human being during that time ;). She is, however, the best baby ever (I must apologize to my son here, but he is just such a boy, you know?).
During this absence, my husband and I have started following the…(DUN DUN DUN) paleo diet (more on this another time). So the few recipes I have posted thus far no longer fit our lifestyle. Perhaps I will revisit them another time and change them to comply with our diet.
This recipe I’m sharing today could also be titled Green Eggs(alad) and Ham 🙂 Except in this case, the ham would be bacon.
So, confession time…I am a recovering picky eater. And until recently I had NEVER eaten egg salad! I think previous to 2014 I may have only ever tried a hardboiled egg once. Perhaps it was the off-putting smell? The fact that I didn’t care for mustard which so often accompanies egg-y entrees (which, btw, I do like mustard now as well–my recovery is a work in progress)? “Deviled eggs” sounded too far from the straight and narrow path? I don’t know.
My mom still doesn’t care for them, so I guess I’ll blame her 😉 Love you, mom!
This recipe has become almost a weekly staple at our house since we started eating paleo. It’s delicious, full of good fat, super easy to make, and there’s BACON involved, so it has to be good right?(Although it’s still pretty good without the bacon if you don’t have it on hand)
This egg salad has no mayonnaise and it has very little hands-on time involved. If you are the bread-eating type, you can eat it on a sandwich. However, I dare you to eat it on some lettuce–it’s cheaper and it will still hold you over to your next meal.
This recipe begins with hard-boiling the eggs. I finally have a method that isn’t terrible to do this. Since I have no previous egg boiling experience (other than for Easter eggs, which totally doesn’t count if you don’t plan on consuming the dyed eggs–which still to this day I do not). After several painful egg peeling endeavors by myself and my husband, when my mother-in-law was in town, I asked her about her method: put the eggs in a pan, cover with water, boil for 18 minutes, put in cold water, peel as soon as they are cool enough to touch…and VOILA! easy egg-peeling experience. And it has served me well–thanks, Ruth Ann!
Egg Salad Lettuce Wraps with Bacon
Serves 4, or 2 people for dinner and lunch the next day
- 8 eggs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 stalk celery, chopped
- 2 tablespoons stoneground mustard
- 2 avocado
- Juice of 1 lemon
- Lettuce leaves (about 16 depending on how much you fill them up)
(We almost always plan to take this for lunch the next day, so that is how I wrote the instructions. If you plan to eat it all right away just mash the avocados in with the eggs after you peel them.)
- Put eggs in large saucepan and cover with one inch of water.
- Bring water to a boil, then set a timer for 18 minutes. Fill a bowl (large enough to fit the eggs) with cold water.
- When the timer goes off, use a slotted spoon to move the eggs to the bowl of cold water.
- When the eggs are cool enough to touch, peel the eggs and put them into a big bowl.
- Using a potato masher, mash the eggs.
- Add salt and pepper and celery
- Divide the mixture in half. Keep half in the bowl and put the rest in a container for tomorrow’s lunch.
- Cut both of the avocados in half. Leave the avocado pit in 2 of the halves. Use the halves without the pit now and put the halves with the pit into the container for tomorrow’s lunch (this will keep your avocado from turning brown). (See the photo above for how we pack our lunches–we just finish mixing it when we go to eat it)
- Mash the avocado into the egg mixture and squeeze the lemon juice on top.
- Mix all ingredients together thoroughly.
- Divide mixture among the lettuce leaves and top with bacon!
Hope you enjoy this super healthy and delicious egg salad! Please tell me what you think when you make it.