Curried Egg Lettuce Cups Recipe

Curried Egg Lettuce Cups Recipe
Curried Egg Lettuce Cups Recipe photo by Taste of Home
Publisher Photo

Curried Egg Lettuce Cups Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 4 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 6 hard-boiled large 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.
Originally published as Curried Egg Lettuce Cups in Country Woman April/May 2010, p37

Nutritional Facts

1 each: 284 calories, 17g fat (7g saturated fat), 239mg cholesterol, 474mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 10g protein.

  • 4 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 6 hard-boiled large 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
  1. In a large bowl, combine the first four ingredients. Stir in the eggs, pepper and onions. Cover and refrigerate for at least 1 hour.
  2. 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.
Originally published as Curried Egg Lettuce Cups in Country Woman April/May 2010, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCurried Egg Lettuce Cups

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review