These quick and easy egg and lettuce cups are great as finger food or an appetizer at a dinner party, as a quick snack, lunch or breaky. Paleo, Whole30 and keto friendly!
Ingredients
- 6 eggs
- 12 gem lettuce leaves baby Cos lettuce
- 6 mini gherkins sliced in half
- Handful of coriander leaves
- Salt and pepper
For spicy mayo
- 3 tablespoons mayonnaise heaped
- 2 teaspoons hot sauce Tabasco, Franks, or paleo Sriracha sauce
- 1/2 teaspoon garlic powder or grated 1/2 small garlic clove
Instructions
- Place the eggs in a small saucepan, cover with water and bring to a boil. Cook for 5 minutes, then strain and rinse under cold water. Cool down slightly and peel. Slice each egg in two halves, lengthways.
- Clean and towel dry the lettuce leaves. Arrange on the platter and add egg halves on top.
- Combine the mayonnaise with the hot sauce and garlic powder (if using) and add a dollop on top of each egg.
- Finally top with the gherkin and a coriander leaf. Sprinkle with a little sea salt and cracked pepper.
Nutrition
Calories: 58kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 78mg | Potassium: 71mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 642IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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