Lunch
easy
American
Egg Salad Lettuce Cups (Low Sodium)
Creamy olive-oil egg salad with celery and cucumber tucked into romaine leaves for a crisp, kidney-conscious lunch.
Prep: 10 min
Cook: 10 min
320 kcal/serving
2 serving
Adjust Servings
Scale ingredients and nutrition
2 servings
Ingredients
For 2 servings
- 4 pieceEgg(more recipes)
- leaves separated
- diced
- diced
- juice only
- chopped
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