Egg and Lettuce Salad Cups

egg and lettuce salad cupsServes 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 fish sauce
8 iceberg lettuce leaves


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.

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.

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



  • This can also be eaten as a wrap
  • To make this a more child friendly meal, just leave off the dressing and coriander, and add some grated cheese
  • Serving size: 200 grams