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Lettuce Cups with Smoked Salmon and Eggs

Cindy Anschutz Barbieri

"There are so many great way to enjoy eggs. I love making a big batch of boiled eggs and using them in different recipes! Have you tried my Egg Salad, Bacon Deviled Eggs, or my Roasted Buffalo Chicken Deviled Eggs? Now you can boil a few more and make this great Paleo recipe. Try Lettuce Cups with Smoked Salmon and Eggs and top with avocado or fresh herbs from your garden! I love to drizzle a little extra extra virgin olive oil. Enjoy!"
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15 m servings 174 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 222 mg
  • 74%
  • Sodium:
  • 855 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Mix parsley, scallions, capers, and red onion together in a bowl; add 1 tablespoon olive oil, salt, and pepper and mix well. Stir eggs into mixture.
  2. Arrange romaine leaves on a serving platter; add a salmon slice to each leaf and top with egg mixture. Garnish each cup with parsley and a lemon wedge.

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