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    Snack · American
    Vegetarian

    Dill & lemon egg salad lettuce cups

    Chopped boiled eggs in a lemony Greek yoghurt dressing with plenty of dill, spooned into crisp little gem leaves. Lighter than the mayonnaise version, with the same comfort.

    Prep
    5 minutes
    Cook
    10 minutes
    Makes
    2 portions
    Difficulty
    Easy
    Dill & lemon egg salad lettuce cups

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    159kcal
    Protein
    15g
    Carbs
    4g
    Fat
    9g

    Where the calories come from

    • Protein 38%
    • Carbs 10%
    • Fat 52%
    Fibre
    0.8 g
    Sugar
    3.2 g
    Salt
    1.18 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £0.77a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 60g low-fat Greek yoghurt
    • 1 tbsp lemon juice
    • 2g fresh dill, chopped
    • ¼ tsp salt
    • 4 eggs
    • 80g little gem lettuce, leaves separated

    Method

    1. Lower the eggs into a pan of boiling water and simmer for 10 minutes. Cool them in cold water, then peel and chop.

    2. Stir the yoghurt, lemon juice, dill and salt in a bowl until smooth.

    3. Fold in the chopped eggs until coated. Taste and add more seasoning if needed.

    4. Spoon the egg salad into the lettuce leaves to serve.

    Adapted from Bowl of Delicious

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