Deviled Egg Cups:
2 tablespoons Greek yogurt OR 2 tbsp. avocado
1 teaspoon spicy brown or Dijon mustard
1/4 teaspoon ground paprika
1/4 teaspoon garlic powder
2 hard-boiled eggs, chopped
2 tablespoons celery, finely chopped
1 tablespoon radish (about 1 medium), finely chopped
1 teaspoon scallion (green part only), thinly sliced
3 small Bibb or Boston lettuce leaves
- Combine yogurt (or avocado), mustard, paprika, and garlic powder in a medium bowl. Add eggs, celery, radish, and scallion and gently mix to coat.
- Season to taste with salt and freshly ground black pepper.
- Place lettuce leaves on a plate. Spoon egg salad into the leaf centers and garnish with scallion.