Curried Egg Salad Lettuce Cups

Time to Cook: 
15 min
Time to Prepare: 
10 min
Number of Servings: 
Learn More About This Recipe +

Coloring eggs is super fun, but what do you do with a bunch of hard boiled eggs once the fun has passed? Eat them, of course! You could put them in salad, make deviled egg chicks, or a more grown up version of deviled eggs, or you could just make this wonderful egg salad for lunch. Serve it rolled up in a tortilla, with triangles of warm naan bread, spooned over greens, or as I did-perched on romaine lettuce leaves that can easily be picked up and munched on. However you choose, this salad is a very tasty way to use up hard boiled eggs!

A delicious way to use up hard boiled eggs


3 large eggs, hard boiled

1/2 onion, sliced

1/2 cup frozen peas, thawed

salt and pepper

1 lemon

2 Tbsp mayonnaise

2 Tbsp plain Greek yogurt

1/2 tsp curry powder

1 stalk celery, chopped finely

2 Tbsp chopped cilantro or parsley

Romaine heart leaves

1/4 cup chopped roasted cashew nuts


1. Coarsely chop the hard boiled eggs in a large bowl. A pastry cutter makes this really easy!

chopped eggs

2. In a non stick pan with a little oil, saute the onion over medium low heat until very soft and lightly browned. Add the peas and continue to cook for about 3 minutes. Remove from the heat and set aside.

curry dressing

3. In a small bowl, stir together the mayonnaise, yogurt, curry powder, 1 tbsp fresh lemon juice and 1/2 tsp lemon zest. Set aside.

4. In a large bowl, gently stir together the chopped egg, celery, cilantro, cashews, sauteed onion and peas. Fold in the dressing.

5. Spoon the egg salad onto romaine hearts. Serve with triangles of warm naan bread.