Egg & Lettuce Salad Cups

Serves 4


  • 4 size 6 Big Paddock eggs
  • 1 red capsicum, diced
  • 1 Lebanese cucumber, diced
  • 3 spring onions, finely sliced diagonally
  • 1 carrot, grated
  • 1 cup bean sprouts
  • ¼ cup chopped coriander
  • 2 tablespoons lime juice
  • 1 ½ tablespoons sweet chilli sauce
  • 1 teaspoon fish sauce
  • 8 iceberg lettuce leaves


  1. Place the eggs into a saucepan and cover with water.
  2. Cover and bring to the boil.
  3. When it starts to boil uncover and start timing for 10 minutes.
  4. Drain and cool under cold water, then peel.
  5. Chop the eggs and combine in a large bowl with the capsicum, cucumber, onions, carrot and bean sprouts.
  6. Combine the juice and sauces in a small bowl and whisk with a fork.
  7. Pour over the vegetable mixture and gently mix through.
  8. To serve, spoon into lettuce leaves.

Serving suggestions

This can also be eaten as a wrap. To make this a more child friendly meal, just leave off the dressing and coriander, and add some grated cheese.

To make vegetarian, replace the fish sauce with a little soy sauce.

Cooking tips

You can prepare the filling up to 1 hour in advance, keeping covered in the fridge. Dress just before serving.