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Recipe name/ingredient
Egg and Lettuce Salad Cups
Preparation Time:
Cooking Time:
Serves: 4
Ingredients:
4 Farm Pride 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
Method:
- 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 serving.
