Egg Salad Lettuce Cups

Egg salad lettuce cups are a light, fresh way to enjoy boiled eggs for lunch or a quick snack. Use an electric egg cooker to prepare the eggs, then mix them with a creamy dressing, celery, green onion, and a little seasoning.

Best for: lunch, snacks, light meal prep
Tool used: electric egg cooker
Prep time: 10 minutes
Cook time: 10-12 minutes

Ingredients

• 4 boiled eggs
• 3 tbsp mayonnaise or Greek yogurt
• 1 tsp Dijon mustard
• 1 celery stalk, finely chopped
• 1 green onion, sliced
• Butter lettuce leaves
• Black pepper
• Paprika
• Salt, to taste

How to Make It

Use the electric egg cooker to make hard boiled eggs. Let the eggs cool, then peel and chop them into small pieces.

In a bowl, mix the chopped eggs with mayonnaise or Greek yogurt, Dijon mustard, celery, green onion, salt, and black pepper.

Spoon the egg salad into butter lettuce leaves and finish with paprika and extra green onion.

Meal Prep Tip

Make the egg salad ahead of time and keep it refrigerated. Fill the lettuce cups right before eating so the leaves stay crisp.