Creamy Egg Salad Lettuce Cups
This is a fun way of serving salad in lettuce leaves.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 0 mins
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.