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Mediterranean Egg Salad In Lettuce Cups Recipe
This healthier version of egg salad is served in lettuce cups, tastes fresh and light, and is gluten-free.
Course:
Salad
Ingredients
5
hard-boiled eggs
peeled
1
tablespoon
red onion
finely diced
1
green onion
thinly sliced
1/4
cup
cucumber
diced, seeds removed
1/4
cup
mixed olives
chopped
1/4
cup
crumbled feta cheese
5.3
ounces
plain Greek yogurt
1/4
cup
roasted red peppers
chopped
Salt and pepper to taste
Instructions
Chop the hard-boiled eggs and set aside.
Chop the olives and set aside.
In a large bowl, add the yogurt, cucumber, red onion, green onion, chopped olives, and feta. Stir well to combine.
Add the eggs and stir to combine.
Taste and adjust the salt and pepper to your liking.
Add the roasted red peppers, and stir until just combined.
Serve with romaine hearts, pita bread, or over a bed of mixed greens.