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Egg Salad Lettuce Cups Recipe

Egg Salad Lettuce Cups Recipe

Michelle Kim
Create a refreshing and healthy meal with these Egg Salad Lettuce Cups, perfect for a light lunch or a delightful appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Lunch
Cuisine American
Servings 4
Calories 160 kcal

Equipment

  • 1 Saucepan For boiling the eggs
  • 1 Mixing Bowl For preparing the egg salad

Ingredients
  

  • 4 large Eggs Hard-boiled
  • 1/4 cup Mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp Fresh chives Chopped
  • to taste Salt
  • to taste Black pepper Freshly ground
  • 8 leaves Lettuce Romaine or butter

Instructions
 

  • Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat and let stand covered for 10 minutes.
  • Cool eggs under cold running water, peel, and chop.
  • In a mixing bowl, combine chopped eggs, mayonnaise, Dijon mustard, and fresh chives.
  • Season with salt and freshly ground black pepper to taste. Mix until well combined.
  • Spoon egg salad into lettuce leaves and serve immediately.

Notes

For added flavor, try mixing in chopped celery or dill pickles.

Nutrition

Serving: 2gCalories: 160kcalCarbohydrates: 3gProtein: 10gFat: 12gSaturated Fat: 2gCholesterol: 215mgSodium: 220mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 105000IUVitamin C: 5mgCalcium: 400mgIron: 0.2mg
Keyword Easy, Egg salad, healthy, Lettuce Cups, Low-Carb
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