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Creamy Egg Salad Lettuce Cups Recipe

Creamy Egg Salad Lettuce Cups

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This is a fun way of serving salad in lettuce leaves.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 0 mins
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3 whole baby gem lettuce heads

6 hard-boiled eggs, peeled and chopped

2 spring onions, chopped

1 C (250 ml) cucumber, diced

4 small radishes, finely chopped

¼ C (60 ml) cocktail tomatoes , quartered

100 g feta, crumbled

1 Tbsp (15 ml) chives, finely chopped

2 Tbsp (30 ml) dill, finely chopped

½ tsp (2.5 ml) dried chilli flakes

2 Tbsp (30 ml) red wine vinegar

1 Tbsp (15 ml) creamed horseradish

225 g (1 ½ tubs) Fairview Full Fat Yoghurt

to garnish, micro herbs and basil (optional)

Remove at least 3-4 lettuce leaves per person from the baby gem lettuce heads per each person. Wash and dry thoroughly.

Stir the remaining ingredients together and season to taste. Place a spoonful of the egg salad and dressing onto each lettuce leaf. Garnish with micro herbs or fresh basil leaves.

Tip: Hard-boiled eggs are great to keep in the fridge when following a banting lifestyle as they offer quick and easy meal solutions. They take about 10-12 minutes to cook and can be kept, peeled or unpeeled in an airtight container in the fridge.

*Of the egg salad and dressing.