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Lettuce Cups with Smoked Salmon and Eggs

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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
Original recipe yields 4 servings

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  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.

Nutrition Facts

Per Serving: 174 calories; 10.7 g fat; 5.9 g carbohydrates; 15 g protein; 222 mg cholesterol; 855 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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