Egg Salad Lettuce Cups (#332)

Egg Salad Lettuce Cups (#332)

Basic Information

• Servings: 2
• Serving Size: 2 lettuce cups
• Difficulty: 2
• Budget: 3
• Prep Time: 10
• Cook Time: 10
• Total Time: 20
• Meal Type: Breakfast

Diet Types

• Omnivore
• Low-Carb
• High-Protein
• Keto
• Gluten-Free
• Vegetarian

Equipment

• - Medium pot
• - Medium bowl
• - Measuring spoons

Ingredients

1. 4 large eggs, hard-boiled and chopped
2. 4 large lettuce leaves
3. 1 tablespoon mayonnaise
4. 1 teaspoon lemon juice
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. - In a medium bowl, mix chopped eggs with mayonnaise, lemon juice, salt, and pepper.
2. - Spoon egg salad into lettuce leaves, using 2 leaves per serving.
3. - Serve fresh.

Storage

Refrigerate egg salad in an airtight container for up to 2 days. Assemble fresh before eating.

Nutrition

• Calories: 220
• Protein: 14g
• Fat: 16g
• Carbs: 2g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A