Up your egg salad game with these tangy, curry-flavored lettuce wraps. Vegan mayonnaise keeps the saturated fat in this recipe in check while still providing a creamy backdrop for the curry and lime. Look for thick, Indian curry paste (not Indian simmer sauce) where Indian ingredients are sold.
This makes for a great midday meal — the fiber, protein and fat tide you over until your next meal, so you won’t need a late-afternoon snack.
Active time: 10 minutes Total time: 25 minutes
Curried Egg Salad Lettuce Wraps Ingredients Directions Prepare a large bowl with an ice water bath and set aside. Bring a medium pot of water to a boil over medium-high heat. Pierce the eggs with a clean thumbtack (this makes the eggs easier to peel after boiling). Lower the eggs into the water and bring back to a simmer. Start timer and cook for 6 minutes. Remove the pot from the heat and let the eggs sit in the water for 6 minutes. Transfer eggs to the ice water with a slotted spoon. Let stand until cool enough to handle, 5 minutes. Gently crack the shells and peel the eggs. Chop the eggs and set aside. In a large bowl, whisk together the mayonnaise, lime juice and curry paste until smooth. Add the eggs and green onions and stir to combine. Season with the salt and pepper. The egg salad can be stored for up to 2 days in an airtight container in the refrigerator. To serve, place a few cucumber slices in a lettuce leaf. Mound about 1/4 cup (57g) egg salad into each lettuce leaf, fold taco-style and serve. Serves: 4 | Serving Size: 2 lettuce leaves stuffed with 1/4 cup/57g egg salad each Nutrition (per serving): Calories: 212; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Cholesterol: 278mg; Sodium: 686mg; Carbohydrate: 5g; Dietary Fiber: 3g; Sugar: 2g; Protein: 12g
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