Lettuce cups are delicious edible vessels that can be used in lieu of bread. They are made by filling sturdy lettuce leaves with sandwich foods such as egg salad, chicken salad, tuna salad, grains, lunchmeat, and other fillings. Though starches can have some health benefits, lettuce cups are great to use in lieu of bread – especially for those watching carbs, counting calories, increasing vegetable intake, or simply looking to add a crunch to their lunch without missing any flavor! Try our egg salad lettuce cups or create your own recipe using your favorite filling.
Egg salad lettuce cups recipe
Ingredients:
- 6 large whole green Romaine lettuce leaves, washed and dried
- 6 eggs, hardboiled, cooled and peeled
- ¼ cup real mayonnaise
- ¼ cup chopped green onions
- 2 Tablespoons of lemon juice (from ½ of a lemon)
- 1 ½ teaspoons Dijon mustard
- Salt and ground black pepper to taste
- Finely chopped fresh dill as garnish
Directions:
Whisk together the mayonnaise, green onions, lemon juice, Dijon mustard, and salt and pepper. Chop the eggs into chunks and fold into the mayonnaise mixture until combined. Scoop equal portions of egg salad onto each large sturdy lettuce leaf. Top each with fresh dill. Recipe makes 6 lettuce cups.
Tips: If Romaine lettuce is unavailable, consider using alternatives such as Belgian endive, Boston or Bibb lettuce, or standard iceberg.
Note that this recipe can be doubled or tripled for a large group.
