Step 1

In a medium bowl, mash avocado and lemon juice together with a fork until it is creamy and smooth. It's okay if there are still a few lumps.

Step 2

With a box grater over the bowl, grate in the four hard boiled eggs. Add the chopped celery, parsley, and seasonings to the bowl .

Step 3

Combine gently with a fork until everything is incorporated. Taste the egg salad and adjust the seasonings as needed. At this point the mixture can be refrigerated for up to 2 hours,

Step 4

Break off the lettuce or endive leaves and arrange them on a plate. Spoon the egg salad into the lettuce cups and top with chopped bacon and more parsley. Serve at once.