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Snack recipe · from the recipe book

Curried Egg Salad Lettuce Cups

Creamy, gently spiced egg salad with crisp apple, celery and green onion, spooned into cool, crunchy romaine leaves.

Curried Egg Salad Lettuce Cups

Ingredients

  • 8 large400 gEggs
  • 6⅓ cups1,500 gWater
  • 3½ oz100 gPlain Greek yogurt, nonfat
  • 2 tsp10 gYellow mustard
  • 2 tsp10 gLemon juice
  • 2 tsp4 gCurry powder
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 1½ stalks60 gCeleryfinely diced
  • ½ medium90 gApplefinely diced
  • 1½ medium20 gGreen onionsthinly sliced
  • 3⅓ cups chopped160 gRomaine lettuceinner leaves separated, washed and dried
  • ⅓ cup chopped6 gFresh cilantrochopped

Steps

  1. Place the eggs in a pot, cover with the water, bring to a boil, then cover, turn off the heat and let stand 12 minutes until the yolks are fully set, reaching 160°F (71°C).
  2. Move the eggs to cold water for 10 minutes, then peel and chop them.
  3. While the eggs cool, stir the Greek yogurt, mustard, lemon juice, curry powder, salt and black pepper together in a bowl to make the dressing.
  4. Fold the chopped eggs, celery, apple and green onion into the dressing.
  5. Lay out the romaine leaves, spoon the egg salad onto them open-faced, and sprinkle with the cilantro. Serve right away.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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