Chilled Egg Salad Lettuce Cups

When Florida heat makes turning on the oven the last thing you want to do, this recipe is your answer.

Prep Time: 15 mins   Cook Time: 12 mins

By Dr. Lara

When Florida heat makes turning on the oven the last thing you want to do, this recipe is your answer. These chilled egg salad lettuce cups come together with almost no cooking, hold up in the fridge all week, and count as 3 protein servings with just 0.4 tsp of sugar — making them one of the easiest grab-and-go meals in the Awakening 12-Week Weight Loss Program.

Prep Time: 15 minutes | Cook Time: 12 minutes | Chill Time: 20 minutes | Total Time: 47 minutes Yield: 2 servings Categories: Breakfast, Lunch, Snack, Vegetarian Per Serving: 3 protein servings | 0.4 tsp sugar

Ingredients

  • 6 large hard-boiled eggs
  • 1 tablespoon light mayonnaise
  • 1 teaspoon yellow mustard
  • ½ cup cucumber, finely diced
  • 2 tablespoons scallions, thinly sliced
  • 2 tablespoons celery, finely diced
  • Salt and pepper to taste
  • Fresh dill or parsley to taste
  • 8 large butter lettuce or romaine leaves

Instructions

  1. Boil eggs. Place eggs in a pot, cover with cold water, and bring to a boil. Reduce heat and simmer for 10–12 minutes. Transfer immediately to an ice bath and cool completely before peeling.
  2. Chop eggs. Peel and roughly chop cooled eggs. For a creamier texture, mash two eggs and leave the remaining four chopped.
  3. Mix. Combine eggs, mayonnaise, mustard, cucumber, scallions, and celery in a bowl. Season with salt, pepper, and fresh herbs. Stir gently.
  4. Chill. Refrigerate for at least 20 minutes before serving for the best flavor.
  5. Assemble. Spoon egg salad into individual lettuce leaves and serve.

 

Recipe

Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins

Ingredients:

  • Ingredients
  • 6 large hard-boiled eggs
  • 1 tablespoon light mayonnaise
  • 1 teaspoon yellow mustard
  • ½ cup cucumber, finely diced
  • 2 tablespoons scallions, thinly sliced
  • 2 tablespoons celery, finely diced
  • Salt and pepper to taste
  • Fresh dill or parsley to taste
  • 8 large butter lettuce or romaine leaves

Instructions:

  1. Instructions
    Boil eggs. Place eggs in a pot, cover with cold water, and bring to a boil. Reduce heat and simmer for 10–12 minutes. Transfer immediately to an ice bath and cool completely before peeling. Chop eggs. Peel and roughly chop cooled eggs. For a creamier texture, mash two eggs and leave the remaining four chopped. Mix. Combine eggs, mayonnaise, mustard, cucumber, scallions, and celery in a bowl. Season with salt, pepper, and fresh herbs. Stir gently. Chill. Refrigerate for at least 20 minutes before serving for the best flavor. Assemble. Spoon egg salad into individual lettuce leaves and serve.

Nutrition Info:

Serving Size: 1

  • 3 grams
  • 0.4 grams