Egg Salad Cos Cups Recipe

Egg Salad Cos Cups Recipe

Egg Salad Cos Cups Recipe

By: Danielle Minnebo

Create a fun dish to have at your next picnic that looks impressive! Try our Egg salad cos cups recipe today


Servings

2

Prep time

Cook time

Recipe


Ingredients

  • 4 hard-boiled eggs
  • ¼ red onion, finely diced
  • ¼ red capsicum, finely diced
  • 1 Lebanese cucumber, chopped
  • ½ cup chopped flat-leaf parsley
  • ½ cup Greek yoghurt
  • Juice ½ lemon
  • 1 tbsp olive oil
  • Pinch sea salt & pepper
  • 8–10 large cos leaves

Method


  • Peel eggs and cut into quarters. Add to bowl along with red onion, red capsicum, cucumber and flat-leaf parsley, mix well until combined.
  • To separate small bowl, add yoghurt, lemon juice, olive oil, sea salt and pepper. Stir until combined and pour over egg salad mix. Toss together until salad is well coated in dressing.
  • Pop filling into container if not serving immediately. Just before serving, spoon egg mix into each cos leaf and place on serving platter.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Danielle Minnebo

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.

You May Also Like

7

Vegan Passionfruit Cheesecake

8

Choc-Cardamom Pudding

9

Blueberry & Basil Smoothie Bites

10

Maple Pecan & Chocolate Chip Coconut Ice Cream