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Egg and Tuna Salad Cups

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Preparation time: 20 min
Serves 4 people
4.56 Average Rating

Bursting with protein and bright flavour, these egg and tuna salad cups are both satisfying and elegant. Creamy eggs and tuna mingle with crunchy vegetables and herbs, all tucked into crisp lettuce “cups” for a light, fresh bite. They’re perfect as a quick lunch, party nibble or healthy snack, easy to assemble and even easier to enjoy.

Print Recipe
Published

Ingredients

Dressing
  • ¼ cup whole egg mayonnaise
  • 2 tbsp lemon juice
  • ¼ cup plain Greek yoghurt
  • 2 tsp Dijon mustard
  • 1 tsp caster sugar
  • Salt & Pepper
Salad Wraps
  • 4 eggs
  • 2 small stalks celery, finely diced
  • 2 spring onions, thinly sliced
  • 1 Lebanese cucumber, seeds removed, finely diced
  • 2 tbsp baby capers, chopped
  • 2 x 125g cans tuna slices in oil – Italian style, drained and broken into pieces
  • 1/2 cup parsley, coarsely chopped, plus extra leaves for garnish
  • 2 small gem lettuce, washed, trimmed

Method

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  1. To make dressing, whisk ingredients in a small bowl. Season with salt and pepper, to taste. Set aside.
  2. Place eggs into a medium saucepan. Cover with cold water and bring to the boil. Cook for 5 minutes (semi-firm yolks). Remove eggs and immerse in cold water until completely cool. Peel and roughly chop.
  3. Combine celery, onions, cucumber and capers with half the dressing in a large bowl. Gently fold in tuna, boiled eggs and parsley.
  4. Separate lettuce leaves and arrange on a serving plate. Spoon in egg salad. Drizzle with remaining dressing.

Video

Nutrition Per Serve

  • 250g Serving size
  • 1030kJ 246kcal Energy
  • 18g Protein
  • 15g Total fat
  • 3g Saturated fat
  • 9g Carbs (total)
  • 8g Carbs (sugar)
  • 675mg Sodium
  • 3g Fibre
  • 4.1µg Vitamin D

Reviews

Overall Rating

Average Rating: 4.56

5 reviews

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