EGG SALAD LETTUCE BOATS - CALORIES:343 / P:36g F:18g C:9g

INGREDIENTS:

• 4 large - 200g - Eggs

• 50g - Low Fat Cottage Cheese

• 35g Non Fat Greek Yogurt

• 15g - Dijon Mustard

• 25g - Pickles

• 20g - Red Onion

• 45g - Avocado

• 1.5g - Fresh Dill

• 1.5g - Paprika

• 1g - Salt & Pepper

• 3 Leaf - 45g - Romaine Lettuce

METHOD:

Bring a pot of water to a rolling boil. Carefully lower the eggs into the boiling water and boil for 9-10 minutes for medium-firm yolks. Immediately transfer to an ice bath or rinse under cold water. Let cool completely, then peel and pat dry.

Place the peeled eggs on a large cutting board and roughly chop. For chunkier texture, leave bigger pieces, for creamier texture, chop more finely. Transfer to a large bowl.

Add the cottage cheese, Greek yogurt and mustard to the chopped eggs. Mix gently to combine.

Finely dice the pickles, red onion and avocado. Chop the fresh dill. Add to the egg mixture along with paprika. Season with salt and pepper to taste. Mix well and adjust seasoning as needed.

Separate and wash the romaine lettuce leaves to create 'boats'. Spoon the egg salad into each lettuce leaf and enjoy!

CALORIES:343

P:36 F:18 C:9