‘Jazzed Up’ Egg Salad Lettuce Wraps
Gluten Free
Servings Prep Time
2Servings 10Minutes
Cook Time
Servings Prep Time
2Servings 10Minutes
Cook Time
  • 4large Organic Pastured Eggs
  • 2Tablespoons Organic Mayo made with Avocado OIl
  • 1Tablespoon Organic Dill Pickle Relish
  • 1/4stalk Organic Celery
  • 1Tablespoon Green OnionsAvoid the White part
  • 1Tablespoon Fresh Organic Parsleychopped
  • 1/2large Avocadosliced
  • 2large Romain Lettuce Leaveswashed, patted dry
  • Dash Himalayan Pink Sea Salt
  • Dash Organic Black Pepper
  1. Carefully place eggs in a medium saucepan. Fill up the saucepan with enough water to fully cover the eggs.
  2. Place the saucepan on your stove and set the temperature to High to bring the water to a boil.
  3. Once the water is rolling boiling, turn off the heat completely, cover and leave the saucepan on the hot burner. Set the timer for 9 minutes.
  4. When the timer goes off, place your saucepan in the sink and run cold water into the pan to cool the eggs down. After a few minutes, drain the water and carefully peel the eggs to remove the shells.
  5. Place eggs in a medium mixing bowl and mash with a fork. Wash and chop the green onions, parsley, and celery and add to the mashed eggs. Add the mayo, pickle relish, and season to taste with salt and pepper.
  6. Rinse your lettuce leaves and pat dry.
  7. Save half the egg salad for another meal, and evenly divide the other half of the egg salad onto 2 lettuce leaves. Top with sliced avocado.
  8. Enjoy!