BLT Egg Salad Cups
This is a deviled egg style salad with bacon and tomatoes served in lettuce cups. A bit of avocado makes a good addition.
Servings 4
Calories 482kcal
Ingredients
- 12 eggs you can use pre-cooked eggs, which are often available in stores to make this no-cook
- 1/2 cup mayonnaise or try 1/4 cup mayo and 1/4 cup cream cheese, if not dairy-free
- 2 teaspoons Dijon mustard or more, to taste
- 1 green onion chopped
- 1 rib celery chopped, optional, for crunch
- 2 teaspoons lemon juice
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper ground
- 1/4 teaspoon smoked paprika or more to taste
- 1 head butter lettuce for serving
- 4 pieces bacon pre-cooked, chopped
- 1/4 cup cherry tomatoes halved
Instructions
- Place the eggs in a pot and cover with one inch of cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs sit in hot water for 10 minutes. Transfer to an ice bath (a bowl of cold water and ice cubes) and cool them there for 5 minutes. Peel then roughly chop the eggs.
- Add chopped eggs to a bowl, and add in the mayonnaise, mustard, lemon, celery, and green onion. Stir well to combine. Season to taste with salt, pepper, and smoked paprika.
- Spoon the egg salad into the lettuce leaves and top with bacon and tomatoes. Sprinkle with a bit more smoked paprika and serve.
Notes
To make the chopping easier, you can pulse the eggs in a food processor. If you have a pastry blender, that can also make the chopping easier by chopping them directly in a mixing bowl.
This will store for 3-5 days in the refrigerator.
Nutrition
Calories: 482kcal | Carbohydrates: 3g | Protein: 20g | Fat: 42g | Saturated Fat: 10g | Cholesterol: 517mg | Sodium: 834mg | Potassium: 343mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2218IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 3mg