Curried Egg Lettuce Wraps Yield: 12 (2-wrap) servings |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Hard-cooked eggs, coarsely chopped | 2 lb. 12 oz.* | 24 large | ||||
| Golden raisins | 8 oz. | 1-1/2 cups | ||||
| Mayonnaise | 8 oz. | 1 cup | ||||
| Red onion, minced | 3 oz. | 3/4 cup. | ||||
| Fresh cilantro, chopped | - | 3/4 cup | ||||
| Jalapeño chili peppers, seeded and minced | - | 3 | ||||
| Dijon mustard | - | 1 Tbsp. | ||||
| Ginger root, grated | - | 1 Tbsp. | ||||
| Coriander, toasted and ground | - | 1 Tbsp. | ||||
| Chili powder | - | 1 Tbsp. | ||||
| Turmeric | - | 1-1/2 tsp | ||||
| Kosher salt | - | 1 Tbsp. | ||||
| Iceberg lettuce leaves, trimmed | Approx. 2 lb. | 24 leaves |
- DIRECTIONS
- » To large bowl, add eggs and raisins.
- » In separate small bowl, whisk mayonnaise, red onion, cilantro, chili peppers, Dijon mustard, ginger, coriander, turmeric, and salt. Fold mixture into eggs. Refrigerate if not serving immediately.
- » For each serving, portion about 1/4 cup mixture into each lettuce cup (or 1/2 cup mixture between two leaves) and roll up carefully. Serve immediately.
- *If using peeled, hard-cooked egg product.
Note: Egg salad mixture may be used as a sandwich filling on multi-grain nut bread.