Egg Salad Lettuce Cups

Egg Salad Lettuce
Cups



Prep Time: 10 Min
Cook Time: 10 - 15 Min
​Chill Time: 30 + Min

Yields: Varies 6 - 9 Cups

WHAT YOU NEED

• 1 Head Romaine Lettuce
• 5 Large, Free-Range Brown Eggs
• 3 Tbsp. Red Onion, finely diced
• 1 stalk Celery, finely diced
• 1 Green Onion, thinly sliced
• 1 Tbsp. Fresh Dill, chopped
• 2 Tbsp. Fresh Parsley, finely chopped
• 3 Tbsp. Mayonnaise
• Splash EVOO
• 1 Tsp. Dijon Mustard
• 1/2 Tbsp. White Wine Vinegar
• 1/4 Tsp. Himalayan Salt
• Cracked Pep
• GARNISH - Finely diced red onions, dill, thinly sliced green onions.

DIRECTIONS

• Fill a medium sized pot with enough cold water to cover the eggs by about an inch. Carefully add the eggs and set the pot on to the burner at medium high heat. Once boiled, let the eggs go for 4 minutes. Remove from heat, cover, and let them sit for 5 - 7 minutes. Strain eggs to an ice bath and let them chill for a couple minutes before shelling them.
• In the meantime, add you mayo, vinegar, & dijon, to a mixing bowl. Once the eggs are cool, peel off the shells, cut them in half, and scoop out the yolks from all but one full egg. Add the yolks to the mixing bowl and mash them together with the dressing until smooth and creamy. Chop up the eggs in to small pieces, similar in size to your celery / onion. Once the dressing has sat together for a few minutes, start piling in the rest of ingredients. Toss until thoroughly combined with the dressing evenly distributed.​

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• At this point, cover, and refrigerate for 30+ minutes to firm up and let the flavours come together.
• For service, peel back the first few layers of larger leaves from your romaine until you get to the smaller, firmer, and lighter coloured ones. Peel off about 6 - 8 of those and give them a good wash & dry.
• Disperse the egg salad between all of the lettuce cups. You want them nice and full, so you could end up with anywhere from 6 - 8 or 9, depending on the size of your leaves. Transfer them to a serving plate / dish and sprinkle them with cracked pepper, finely diced red onions, green onions, and fresh dill. ENJOY!

HAPPY VEG