Egg White Salad Lettuce Cups

Egg White Salad

Egg White Salad over Lettuce Leaves

This is one of my favorite lunches. Sometimes I make the egg salad (mostly egg whites) and serve it as a dip with veggies!

Serves: 4
Prep Time: 5 minutes
Cooking Time: 12 minutes
Difficulty: Easy
Comments: This makes a great low calorie and low carb lunch! or try a half serving with veggie dippers as a snack. For gluten free, make sure to use a gluten free mayonnaise.


4 eggs, large, hard boiled
6 eggs, large, hard boiled, use whites only
2 stalks celery, diced
1/4 onion, medium, diced
1/2 cup mayonnaise, light or reduced fat, and Gluten Free
1 tablespoon Dijon mustard
pepper, black, ground
2 green onions , chopped
1 head lettuce, butter or large green leafy

To hard boil the eggs, place eggs in sauce pan, pour in just enough water to cover the eggs and bring to a boil. As soon as the water boils, remove the pan from burner, cover tightly and let sit in water for 17 minutes (20 minutes for X-large eggs and 15 minutes for medium eggs). Drain and cool with ice water. Peel and chop the eggs, discarding 6 of the yolks for another use. In a medium bowl, mix the eggs, celery, onions, pepper, mayonnaise, and Dijon. Arrange lettuce leaves on plates and spoon the egg salad on top. Top with chopped green onions and cracked black pepper.

Per Serving About: 200 calories, 15 g fat, 3 g saturated fat, 0 g trans fat, 12 g protein, 7 g carbohydrates, 1 g dietary fiber, 460 mg sodium; WW Points Plus value 6

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