Meat-Free Monday: Egg and Salad Lettuce Cups

April 23, 2012

These Egg and Lettuce Salad Cups are the perfect lunch or dinner, providing you with the nutrients you need for a balanced diet, whilst also being low in GI and saturated fats.

Serves 4


4 eggs

1 red capsicum, diced

1 Lebanese cucumber, diced

3 green onions, finely sliced diagonally

1 carrot, grated

1 cup bean sprouts

¼ cup chopped coriander

2 tbsp lime juice

1 ½ tbsp sweet chilli sauce

1 tsp soy or fish sauce

8 iceberg lettuce leaves


1. Place the eggs into a saucepan and cover with water. Place the lid on the saucepan and bring to the boil, and when it starts uncover and start timing for 10 minutes. Drain and cool under cold water, then peel.

2. Chop the eggs and combine in a large bowl with the capsicum, cucumber, onions, carrot and bean sprouts. Combine the juice and sauces in a small bowl and whisk with a fork. Pour over the vegetable mixture and gently mix through. To serve, spoon into lettuce leaves.

3. You can prepare the filling up to 1 hour in advance, keep covered in the fridge. Dress just before serving.


This can also be eaten as a wrap.

What are you cooking tonight?

Want More?

Have our best reads delivered straight to your inbox every week by subscribing to our newsletter.



You Said


Win a brand new Audi
Win a brand new Audi