Name: Egg & Lettuce Cups With Spicy Mayo
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 6 eggs; 12 gem lettuce leaves (baby Cos lettuce); 6 mini gherkins, sliced in half; Handful of coriander leaves; Salt and pepper; 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)

Ingredients

Scale

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)

Instructions

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.
Clean and towel dry the lettuce leaves. Arrange on the platter and add egg halves on top.
Combine the mayonnaise with the hot sauce and garlic powder (if using) and add a dollop on top of each egg.
Finally top with the gherkin and a coriander leaf. Sprinkle with a little sea salt and cracked pepper.