Super Simple Curried Egg Salad In Romaine Cups (Gluten Free, Dairy Free)

I know, I totally owe you guys a “real” recipe. And I promise I will get back to it – as soon as life slows down! We’ve been going 10 different directions at 100 miles an hour lately, so recipe development and testing has sort of been moved to the back burner. (no pun intended!)

However, I do have a super easy, super delicious Whole30 approved snack/lunch to share with you today.

curried egg salad served in romaine lettuce cups

Aren’t they adorable? I have to admit (I feel like I’ve been doing that a lot lately, by the way) that The Man accidentally came up with the romaine cups. See, I  took a salad for lunch one day and cup the top half of a head of romaine, leaving the more sturdy bottom layers behind. (Although in fairness to me, I’d have diced those up and used them for my next salad.) So when The Man was looking for something to eat with his egg salad, he found the romaine and the lettuce cups were born! They work surprisingly well if I do say so myself!

curried egg salad served in romaine lettuce cups

The beauty of this salad (as with most salads, I’ve found) is that you can keep it as simple or make it as complex as you’d like., The Man made a batch with just egg, mayo and spicy mustard, whereas I like to add some chopped celery and a dash of celery salt and curry powder to mine. However you make it, though, it’s a great addition to a packed lunch or eaten solo as an afternoon snack!

curried egg salad served in romaine lettuce cups

WHAT YOU NEED:

serves two for lunch

six hard boiled eggs

1/8 cup homemade mayo

1 tbsp spicy mustard

salt and pepper to taste

1/2 tsp curry

sprinkle of cumin

chili powder for dusting

WHAT TO DO:

The hardest part about this recipe is peeling the stupid eggs. In a bowl, combine all ingredients – I sometimes use a knife to coarsely chop the eggs first. Once you’ve dumped everything in, use a spoon to mix everything together – not too much though or you’ll end up with something the consistency of paste. Ideally you want your eggs to be coarsely chopped so you have a more textured salad.

Serve in romaine lettuce cups, over a bed of mixed greens, or just eat plain!

curried egg salad served in romaine lettuce cups

I’m linking up with vegetarian mamma for Gluten Free Friday – check it out for more gluten free recipes!

Advertisements

4 thoughts on “Super Simple Curried Egg Salad In Romaine Cups (Gluten Free, Dairy Free)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s