Egg Salad Lettuce Cups

Monday, December 02, 2013

Just because we don't eat gluten doesn't mean that we still can't have sandwich type foods.  Sandwiches are so easy to have for lunch or dinner and some people eat them daily.  In most cases you can simply replace the bread with some lettuce.  

This meal is one of my favorite quick meals to make and eat.  It takes 20 minutes top to make so you can be out the door and on your way.  It's a little bit more difficult to make egg salad in a paleoish way.  Common ingredients include mayo and ranch dressing.  Both of which can have undesirable ingredients in them. 

With these easy switch of substitutes you will be well on your way to making this dish.  These substitutes can also be used in dishes like deviled eggs, chicken salad sandwiches, etc.


  • 4 eggs
  • 3 pickle slices
  • 3 tbsp paleo mayo
  • 4 tbsp sour cream
  • 1 tsp parsley
  • 1/8 tsp garlic powder
  • 1/8 tsp paprika
  • 1/8 tsp lemon juice
  • salt & pepper to taste

  1. Place the eggs in a pan on the stove that is filled with water until they are fully submerged.  Bring the water to a boil.  Once boiling, keep eggs in the water and continue to boil the water for a full 10 minutes.
  2. After 10 minutes, place pan in the sink and run cold water over the eggs for a couple of minutes.  At this point if you are not in a rush it is easier to peal and cut the eggs if they are cooled.  Place the eggs in the fridge for at least 20 min.
  3. Remove the eggs from the fridge.  Remove the shell and chop into small chunks and place into a medium sized bowl.
  4. Slice the pickles and add them to the bowl with the eggs.
  5. Add the mayo, sour cream, lemon juice, and all the spices.
  6. Mix them all together.
  7. Place egg salad onto a bed of lettuce...or if you use a head of lettuce or something like romaine lettuce you can scoop the egg salad onto your lettuce.
  8. Enjoy!

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