Egg Salad Lettuce Cups (Low Sodium) - Creamy olive-oil egg salad with celery and cucumber tucked into romaine leaves f

Lunch

easy

American

Egg Salad Lettuce Cups (Low Sodium)

Name: Egg Salad Lettuce Cups (Low Sodium)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 serving
Cuisine: American
Ingredients: 4 piece Egg; 120 g Romaine Lettuce, leaves separated; 60 g Celery, diced; 80 g Cucumber, diced; 12 g Extra Virgin Olive Oil; 12 g Lemon, juice only; 4 g Fresh Parsley, chopped; 0.5 g Black Pepper (Ground)

Creamy olive-oil egg salad with celery and cucumber tucked into romaine leaves for a crisp, kidney-conscious lunch.

Prep: 10m

Cook: 10m

320 kcal

2 serving

easy

Jonas Lindemann

Triathlete & Developer with 10+ Years in Endurance Sports

Adjust Servings

Scale ingredients and nutrition

2 servings

Ingredients

For 2 servings

4 pieceEgg (more recipes)
120 gRomaine Lettuce (more recipes)
leaves separated
60 gCelery (more recipes)
diced
80 gCucumber (more recipes)
diced
12 gExtra Virgin Olive Oil (more recipes)
12 gLemon (more recipes)
juice only
4 gFresh Parsley (more recipes)
chopped
0.5 gBlack Pepper (Ground)(more recipes)

Instructions

1
Boil eggs for 10 minutes until hard-cooked. Cool in cold water, peel, and chop.
2
In a bowl, combine chopped eggs with diced celery, cucumber, parsley, olive oil, lemon juice, and black pepper.
3
Spoon the egg salad into romaine leaves and serve immediately.

Nutrition Facts

Per 2 servings

640

Calories

36g

Protein

24g

Carbs

44g

Fat

Fiber6.0g

Sugar8.0g

Sodium440mg

Cholesterol740mg

Dietary Information

Low Sodium

Free From:

✓ Dairy

✓ Tree Nuts

✓ Peanuts

✓ Fish

✓ Shellfish

✓ Soy

Good For

Maintenance

General Health

Explore by Ingredient

Extra Virgin Olive Oil

60 recipes

Shopping List

8 items for 2 servings

Dairy & Eggs

4 piece Egg

Produce

Condiments & Sauces

12 g Extra Virgin Olive Oil

Spices & Seasonings

0.5 g Black Pepper (Ground)