2015 Kids Recipe Challenge winning recipe: 3rd place!
Hannah, from Oakwood, loves to wrap up egg salad in crisp greens to add crunch and colour to her lunch. Romaine will give a big crunch but Boston lettuce makes great cups to hold your filling. Be sure to try and add other fun vegetables like shredded carrot or zucchini.
Preparation Time: 5 minutes
Cooking Time: n/a
Makes: 2 lettuce wraps
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This recipe can be easily doubled.
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Be sure to keep hard cooked peeled eggs in the fridge for these quick lunch ideas or fast grab and go snacks
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You can substitute 1 tbsp yogurt with 1/8th tsp Dijon mustard for ranch style dressing for a healthier option.
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Mixture can be stored in the fridge for up to 3-4 days
Ingredients
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| Bell peppers (any colour) |
1/4 cup (60 mL)
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| Romaine or Boston lettuce |
2 leaves
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| Tomato |
1 small
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| Hard boiled eggs, peeled |
2
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| Ranch style dressing |
1 Tbsp (15 mL)
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Directions
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Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
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Gently rinse peppers, lettuce and tomato under cool running water. Dice the peppers and tomatoes; set aside.
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In a bowl, mash together eggs and dressing. Stir peppers into egg mixture.
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Spread egg mixture onto lettuce leaves and sprinkle with tomatoes.
Nutrition Information per serving (2 lettuce wraps):
Calories: 121 kcal
Protein: 7g
Fat: 9 g
Carbohydrate: 5 g
Fibre: 1 g
Sodium: 126 mg
Last Update – April 29, 2024