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Egg Lettuce Cups With Spicy Mayo

Egg & Lettuce Cups With Spicy Mayo

  • Author: Irena Macri | Eat Drink Paleo
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 12 pieces 1x


  • 6 eggs
  • 12 gem lettuce leaves (baby Cos lettuce)
  • 6 mini gherkins, sliced in half
  • Handful of coriander leaves
  • Salt and pepper

For spicy mayo

  • 3 heaped tablespoons of good quality mayonnaise
  • 2 teaspoons hot sauce (Tabasco, Franks, or paleo Sriracha sauce)
  • 1/2 teaspoon garlic powder (or grated 1/2 small garlic clove)


  1. Place the eggs in a small saucepan, cover with water and bring to a boil. Cook for 5 minutes, then strain and rinse under cold water. Cool down slightly and peel. Slice each egg in two halves, lengthways.
  2. Clean and towel dry the lettuce leaves. Arrange on the platter and add egg halves on top.
  3. Combine the mayonnaise with the hot sauce and garlic powder (if using) and add a dollop on top of each egg.
  4. Finally top with the gherkin and a coriander leaf. Sprinkle with a little sea salt and cracked pepper.

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