Curried Egg Lettuce Cups Recipe

Curried Egg Lettuce Cups Recipe photo by Taste of Home

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Guests will love the combination of crisp, cold lettuce leaves and flavorful egg salad. Peanuts add a crunchy texture to the dish that makes it even more fun to eat.—Patricia Nieh, Portola Valley, California

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Curried Egg Lettuce Cups Recipe

Prep: 20 min. + chilling

Yield: 6 Servings

20 20

Ingredients

4 ounces cream cheese, softened
1/4 cup sour cream
2 teaspoons curry powder
1/4 teaspoon salt
6 hard-cooked eggs, chopped
1/4 cup finely chopped green pepper
1/4 cup finely chopped green onions
4 tablespoons chopped salted peanuts, divided
6 Bibb or Boston lettuce leaves
1/2 cup mango chutney

Directions

In a large bowl, combine the first four ingredients. Stir in the eggs, pepper and onions. Cover and refrigerate for at least 1 hour.
Just before serving, stir in 3 tablespoons peanuts. Place a rounded 1/3 cupful on each lettuce leaf. Top with chutney; sprinkle with remaining peanuts. Yield: 6 servings.

Nutritional Facts 1 lettuce cup with 4 teaspoons chutney and 1/2 teaspoon peanuts equals 284 calories, 17 g fat (7 g saturated fat), 239 mg cholesterol, 474 mg sodium, 22 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Curried Egg Lettuce Cups in Country Woman April/May 2010, p37