Kick off your week with a healthy dinner full of fresh ingredients and flavors, all while skipping the meat. The key to a successful Meatless Monday dinner is feeling satisfied by still including a protein source. By introducing more sustainable foods to your weekly diet, Meatless Monday will improve personal health and make the world a little greener. Check out www.meatlessmonday.com for more information on the amazing benefits and how doing this just once a week can impact you and your family.
This week’s recipe is a creamy and delicious egg salad in lettuce cups topped with edamame and roasted red peppers. Eggs are easy to prepare, full of protein, and are very inexpensive.
Growing up, my mom always made her egg salad sandwiches with green olives, white vinegar, mayonnaise, pimentos, and celery, and this recipe is my own creative twist on the family’s classic. By topping the cups with edamame, I’m adding extra protein. The smooth egg salad and sweet, crunchy edamame are complemented by smoky roasted red pepper slices instead of classic pimentos.
The little addition of tangy vinegar accompanies the creamy mayonnaise perfectly. Lastly, the cool lettuce cups make these an easy hand held food. I serve these with buttered, toasted English muffins on the side, and my husband likes to place his egg salad cups on the English muffin to eat it like a sandwich.
This recipe can be prepared in literally minutes, and the only step involving any cooking is boiling the eggs. To save time on my family’s busy Monday evenings, I usually boil and peel the eggs in advance and keep them in the refrigerator to put this together quickly and efficiently.
Let’s get busy!
Edamame Egg Salad Cups with Roasted Red Peppers
- 10 Large eggs, hardboiled and peeled*
- ½ c. Black olives, sliced
- 2/3 Mayonnaise
- 1 tbsp. Rice vinegar
- ½ tsp. celery salt
- ½ tsp. Onion powder
- ¼ tsp. Black pepper
- ¼ tsp. Paprika
- ½ c. Shelled edamame
- 1 Roasted red pepper, sliced
- 1 Head butter lettuce
- 1 package English muffins
- In a medium sized mixing bowl, whisk the mayonnaise, rice vinegar, onion powder, celery salt, paprika, and black pepper together.
- Using a knife or egg slicer, chop the hardboiled eggs into small pieces along with the yolk. Cut large black olives in half, and then cut the halves into quarters.
- Take the black olive pieces and chopped eggs from the cutting board and fold them into the mayonnaise/seasoning mixture. Refrigerate until ready to serve.
- Wash and pat dry the butter lettuce. Take a couple of individual leaves of the lettuce and place on each plate. Scoop a spoonful or two of the egg salad and place inside each lettuce leaf.
- Top the egg salad inside the leaves with some of the edamame beans and roasted red pepper slices.
- Toast and butter English muffins and serve alongside lettuce cups. You can even make these into little sandwiches! Enjoy!
There are many different techniques and recipes on how to perfectly hard boil eggs, but I prefer my way.
- I place the eggs in pot and fill the pot halfway up or a little more with room temperature water making sure the eggs are all covered with water.
- Then I place that pot on my stove and heat it over medium-high heat until the water is at a rolling boil.
- At this point, I turn the heat down to the lowest level, place a lid on top, and let the eggs continue to cook for 12 minutes.
- After 12 minutes, I take the eggs off the stove, run them under cold water, move them to an ice bath, and then peel them.
- Keep peeled eggs in ice bath to cool down for immediate use in egg salad or store in refrigerator until needed.
Enjoy this speedy recipe and I will see you next Monday for another installment of Meatless Monday!
Recipe and Images by Stacie Morgan