Avocado Egg Salad Lettuce Wrap

Another great summery lunch!  Cool avocado and egg salad wrapped in a crisp iceberg lettuce leaf for a bit of crunch.

Ingredients:

175 g eggs (3 1/2 medium eggs)

50 g mayo (Musa olive oil)

35 g avocado

2 g yellow mustard

2 g lime juice

0.3 g paprika

30 g iceberg lettuce leaf

Hard boil eggs (boil for 6 minutes and immediately run under cool water) and peel.  Chop into bite size cubes.

Chop avocado into bite size cubes and combine with egg.

Mix in mayo, lime juice, mustard, and paprika until well incorporated.

If using freshly boiled eggs, chill for at least 30 minutes to get cold egg salad.

Wrap it all up in a large outer iceberg lettuce leaf and enjoy!

fat:  62.7 g, protein:  23.7 g, carb:  3 g

ratio:  2.3:1

Note:  I recommend making this in a double batch, otherwise you're left with half a boiled egg!