
Simple egg salad served in crisp lettuce cups.
2 gChicken eggs
5 gGarlic Chives
Optional
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15 gCelery
Optional
10 gOnion
Optional
150 gLettuce
30 gMayonnaise
1 tspDijon mustard
To tasteSalt
To tasteBlack Pepper
Place the eggs in a saucepan, cover with cold water, bring to a boil, then cook for 9 minutes.
Cool, peel, and chop the eggs, then mix them with mayonnaise, Dijon mustard, celery, onion, garlic chives, salt, and black pepper until evenly combined.
Spoon the egg salad into the lettuce cups and serve right away.