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

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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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6 servings


  • 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

Nutritional Facts

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


  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

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