Egg Salad Lettuce Cups

These Egg Salad Lettuce Cups are a delightful and refreshing twist on a classic dish, perfect for a low-carb, Keto-friendly lunch. Crisp lettuce leaves hold a creamy, flavorful egg salad that is both satisfying and nutritious.

Ingredients

• 4 large eggs - boiled and peeled
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh chives - finely chopped
• 1 tablespoon fresh dill - finely chopped
• Salt - to taste
• Black pepper - to taste
• 4 large lettuce leaves (such as romaine or butter lettuce)
• 1/4 cup celery - finely diced
• 1 tablespoon lemon juice

Steps

1. Boil the eggs in a pot of water for 10-12 minutes until hard-boiled. Once done, transfer them to an ice bath to cool.
2. While the eggs cool, prepare the lettuce leaves by rinsing them under cold water and patting dry.
3. Peel the cooled eggs and chop them into small pieces.
4. In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, chives, dill, celery, lemon juice, salt, and black pepper. Mix well until the ingredients are fully incorporated.
5. Spoon the egg salad mixture evenly into the prepared lettuce leaves to create cups.
6. Serve immediately or refrigerate for up to an hour before serving.

Nutrition

• Calories: 320
• Protein: 14 g
• Carbs: 4 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 370 mg
• Total Fat: 28 g
• Saturated Fat: 5 g
• Unsaturated Fat: 23 g
• Water: 0.2 L

Health Benefits

• High in protein, which supports muscle health and satiety.
• Rich in healthy fats, promoting heart health and maintaining energy levels.

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