Bacon And Cheddar Egg Salad Lettuce Cups

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · Pork · gluten-free, keto, low-carb

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Ingredients

• 10, hard-boiled and chopped eggs
• 4 slices thick-cut bacon
• 2 oz, diced small sharp cheddar
• 1/2 cup mayonnaise
• 2 stalks, finely diced celery
• 2, thinly sliced scallions
• 2 heads, leaves separated butter lettuce
• 1/2 tbsp dijon mustard
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika

Method (tap to check — screen stays awake)

1. Cook the bacon over medium heat for 9 minutes, until it is crisp all the way to the center, then drain and crumble it.
2. Chop the hard-boiled eggs coarsely, leaving some pieces of white large enough to see, and put them in a bowl.
3. Fold in the mayonnaise, dijon, celery, scallions, cheddar, salt and pepper, then add the bacon last so it stays crunchy.
4. Separate the lettuce into cup-shaped leaves and rinse and dry them thoroughly, because a wet leaf turns the salad watery.
5. Spoon the egg salad into the leaves, dust with smoked paprika and serve three or four cups per person.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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