Do you eat eggs?
Let’s face it, eggs are good food. The whole egg contains a whole host of bennies for your total body health. Egg yolks are where you get powerful antioxidants, such as lutein and zeaxanthin. The antioxidants, which settle in the retina of the eye, decrease the risk of age-related macular degeneration (AMD), Plus, yolks contain vitamin D, which is loaded with health benefits from keeping your bones strong to controlling blood sugars better to fending off inflammation in the body.
Eggs can be added to so many dishes and with a mere 70 calories per egg, as well as 6 grams of high-quality protein, eggs offer great fuel any time of day. Try eggs scrambled for breakfast, in a wrap for lunch or baked into a casserole for dinner. Plus, eggs go so well with veggies and mesh well with a plant-forward diet very easily. I love to toss colorful veggies into an egg scramble or spice up sunny-side eggs with diced roasted jalapeños or shallots and garlic. I’ll toss a chopped hard-boiled egg into a mixed green salad for a tasty and light meal.
Today, I am whipping up tasty curried egg salad lettuce cups. These are super simple to make and the salad can be made ahead of time and refrigerated overnight to top lettuce the next day. You can also dollop it on toasted whole grain bread, stuff it into a pita or wrap or spoon it onto crackers.
Looking for a protein-packed meal? Try my Curried Egg Salad Lettuce Cups. #recipe #ontheblog #linkinbio #eggenthusiast Click To Tweet
Curried Egg Salad Lettuce Cups
2 hard-boiled eggs, coarsely chopped
1 Tablespoon plain Greek-style yogurt
1 teaspoon Dijon mustard
1/2 teaspoon curry powder
1/2 small shallot, minced
1 teaspoon fresh dill, minced
A pinch of sea salt
2 Bibb lettuce leaves
Place eggs in a small pot and just cover with water. Put on the stove over high heat and bring to a rolling boil. Turn off the heat immediately and cover the pot. After ten minutes put the eggs under cold running water or in an ice bath to cool down.
On a cutting board, roll the hard-boiled eggs to crack the shells and gently remove them. Coarsely chopped the eggs and put into a medium-size bowl.
Add yogurt, mustard, curry powder, shallots, dill and salt and gently mix until combined.
Put a dollop of the egg mixture over each lettuce leaf. Serve immediately or refrigerate for a few hours or overnight.
Enjoy eating simply,