Egg and lettuce cups
Egg and lettuce cups combine boiled eggs, mayonnaise, and curry powder wrapped in crisp lettuce leaves, offering a light and nutritious snack or appetizer. This easy recipe highlights the classic flavors with a refreshing crunch.
Cook time 10 min
Prep time 15 min
Ingredients:
4 eggs1 tbsp mayonnaise
1 tsp curry powder
12 lettuce leaves
Egg and lettuce cups are a delightful and nutritious way to enjoy a healthy meal. This simple recipe combines the classic flavors of eggs, mayonnaise, and curry powder, all wrapped in crisp lettuce leaves. It's perfect for a light snack or can be served as an appetizer at a gathering.
Instructions:
- Place the 4 eggs in a medium-sized saucepan and cover them with cold water.
- Bring the water to a boil over medium-high heat. Once it reaches a rolling boil, reduce the heat to medium and let the eggs simmer for 10 minutes.
- After 10 minutes, remove the eggs from the hot water and immediately place them in a bowl of ice water. Allow them to cool for about 5 minutes.
- Once cooled, peel the eggs carefully, ensuring that you remove all the shells.
- Place the peeled eggs in a mixing bowl and mash with a fork until you achieve a chunky consistency.
- Add 1 tablespoon of mayonnaise and 1 teaspoon of curry powder to the mashed eggs.
- Mix all the ingredients well until the mixture is evenly combined.
- Wash and dry the 12 lettuce leaves thoroughly. Pat them dry with a paper towel if necessary. Choose leaves that are sturdy enough to hold the egg mixture.
- Lay each lettuce leaf flat on a serving platter or plate.
- Spoon a generous amount of the egg mixture onto the center of each leaf. Aim to distribute the mixture evenly among the 12 leaves.
- Your egg and lettuce cups are ready to serve immediately.
- For added presentation, you can sprinkle a pinch of extra curry powder on top or add a few fresh herbs like chives or parsley.
Egg and lettuce cups are a fantastic option for a quick, healthy, and tasty dish. They are easy to prepare and bring a bit of fun and sophistication to your table. Whether you're making them for a casual lunch or a fancy dinner, these cups are sure to please.
Egg and lettuce cups FAQ:
Boil the eggs for 10 minutes after the water reaches a rolling boil for perfectly hard-boiled eggs.
Store any leftover filling in an airtight container in the refrigerator for up to 2 days. It's best to keep the filling separate from the lettuce leaves to maintain their crispness.
Yes, you can substitute mayonnaise with Greek yogurt or a vegan mayo for a lighter option or dietary preferences.
Use sturdy lettuce varieties like romaine or iceberg, as they hold the filling well. Avoid delicate leaves that may tear easily.
You can add finely chopped celery, onion, or bell peppers for added crunch and flavor, or adjust the curry powder to taste.
Cooking Tips:
- Use fresher eggs for better texture and taste. Hard-boil the eggs and let them cool before peeling.
- Chopping the eggs finely will help in achieving a more consistent mixture with the mayonnaise and curry powder.
- Adjust the amount of curry powder to taste, depending on how spicy you like your food.
- If you're looking for a lower-fat option, consider using reduced-fat mayonnaise or Greek yogurt.
- Serve the egg mix in crisp and fresh lettuce leaves to ensure a good crunch.
- Prepare the cups just before serving to prevent the lettuce from wilting.
Nutrition Facts
4 ServingsCalories 100kcal
Protein 7g
Carbohydrates 2.50g
Fiber 1.00g
Sugar 0.49g
Fat 7g
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