Deviled Egg Salad "Cups"
Deviled eggs are such a delicious party food; egg salad is such a delicious lunch food.
This recipe steals ingredient inspiration from both and then ups the vegetable profile by adding scallions and radishes and wrapping it all up in fresh lettuce.
The inspiration continues through to how you eat them, too: You can serve the "cups" at a party as a finger food or eat them for lunch instead of a sandwich.
INGREDIENTS
- 2 tablespoons Greek yogurt
- 1 teaspoon spicy brown or Dijon mustard
- 1/4 teaspoon ground paprika
- 1/4 teaspoon garlic powder
- 2 hard-boiled eggs, chopped
- 2 tablespoons celery, finely chopped
- 1 tablespoon radish (about 1 medium), finely chopped
- 1 teaspoon scallion (green part only), thinly sliced
- 3 small Bibb or Boston lettuce leaves
DIRECTIONS
- Combine yogurt, mustard, paprika, and garlic powder in a medium bowl. Add eggs, celery, radish, and scallion and gently mix to coat.
- Season to taste with salt and freshly ground black pepper.
- Place lettuce leaves on a plate. Spoon egg salad into the leaf centers and garnish with scallion.
WHY WE LOVE THIS RECIPE
Instead of mayo, this egg salad is made with probiotic- and protein-packed Greek yogurt. Garlic provides antioxidants, celery adds fiber, and paprika adds a nutritious flavor kick. These are perfect for a quick lunch or to serve at a party.