Creamy Avocado and Egg Salad Boats

1. Cook the Eggs

Place the 4 large eggs in a medium saucepan and cover them with water. Bring the water to a boil, and once it’s boiling, turn off the heat and cover the pan. Let the eggs sit in the hot water for about 10 to 12 minutes.

2. Cool and Peel the Eggs

After the eggs have finished cooking, carefully transfer them from the hot water using a slotted spoon, and run them under cold water for about a minute or place them in an ice bath. Once the eggs are cool, tap the shells gently and peel them under running cold water.

3. Chop the Eggs

Chop the peeled eggs into small pieces and place them in a medium bowl.

4. Prepare the Avocado Mixture

Scoop out the avocado flesh into the bowl with the chopped eggs. Sprinkle in a pinch of pink salt and freshly ground black pepper to taste, and add 0.5 teaspoon of freshly squeezed lemon juice. Mash the avocado and mix it thoroughly with the eggs until you have a creamy, cohesive mixture.

5. Assemble the Salad Boats

Lay out the butter lettuce cups on your serving plates. Spoon generous portions of the creamy avocado and egg mixture into each lettuce cup. Finish by garnishing with thinly sliced radishes.