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Egg White Salad Lettuce Cups (01.24.13)

by Jennifer Burns, Intermountain Medical Center Heart Institute

  • 6 large hard-boiled egg whites, chopped (about 2 cups)
  • 1/4 cup celery, finely diced
  • 1/4 cup red bell pepper, finely diced
  • 1/4 cup red onion, finely diced
  • 3 tablespoons fat-free mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lime juice
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon dried dill
  • 1/2 teaspoon salt-free seasoning (i.e. Mrs. Dash)
  • 1/4 teaspoon black pepper
  • 6 iceberg lettuce large leaves (“cups”)
  • 6 tomato slices
  • 12 cucumber slices
  • 2 teaspoon chives, garnish

In a mixing bowl, stir together the egg whites, celery, pepper and onion. In a small bowl mix the mayo, mustard, lime juice, lemon juice, dill, salt-free seasoning and pepper. Fold the mayo mixture to the egg white mixture.

Place some of the egg white salad in each lettuce  “cup”. Top each with a tomato, 2 cucumbers; then sprinkle with chives for garnish.