Bacon Egg Salad Lettuce Cups

Looking for something high protein and low card? I got just the thing! My twist to a classic egg salad sandwich. Introducing my egg salad lettuce cups. Super easy to meal prep ahead! If you want an extra kick, add some spice!

Préparation: 5 minutes
Temps de cuisson : 10 minutes
Ingrédients: 7
Portions : 10

Ingrédients

8 pieces Lettuce, Romaine, (washed, dried)
6 entier Œufs, (boiled, cold and peeled)
2 cuillères à café Sel et poivre, (selon les goûts)
1 cuillère à café Mayonnaise
2 cuillères à soupe Hot Sauce, (I used Zoë Olive Oil’s Siracha sauce)
4 cuillères à soupe Cottage Cheese
4 cuillères à soupe Morceaux de bacon

Processus

Wash and dry romaine lettuce, set aside
In a pot over high heat, bring your eggs to a boil
Once the water is boiling, shut the heat, and set the pot aside with the lid over it
Allow eggs to continue cooking with the remaining heat
Once cooled, peel eggs and give them a rough chop on a cutting board
In a medium-sized bowl, add your roughly chopped eggs, salt, pepper, cottage cheese, mayonnaise, set aside
Cut a whole avocado in half and from there, dice it up, set aside
Time to assemble: place romaine lettuce on a plate with about 3 tsp of egg mixture filling
Add a few pieces of avocado, bacon bits, and top off with hot sauce of choice!
Serve immediately and enjoy!

Notes

Store in the fridge in an air tight container for it to last throughout the week for breakfasts. This recipe can make 8 to 10 lettuce cups, depending on how large your leaves are.