- 1/4 cup chopped fresh parsley, or to taste
- 3 scallions, minced
- 2 tablespoons capers
- 2 tablespoons chopped red onion
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 4 hard-cooked eggs, chopped
- 6 leaves romaine lettuce
- 6 slices smoked salmon
- 1 lemon, cut into wedges
- 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.
- 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.
05/30/2019
recipepes.com
lettuce cups with smoked salmon and eggs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
