Name: Egg and Lettuce Salad Cups Recipe - Australian Eggs
Total time: 15 min
Yield: 4
Ingredients: 4 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

Egg and Lettuce Salad Cups

Preparation time 15 mins
Serves 4 people
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Publication 23 August 2013
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Ingredients

4 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.