6 large eggs
12 small romaine lettuce leaves
1 tbsp Walden Farms Mayo
2 tsp smooth Dijon mustard
3 tbsp Walden Farms Caesar Salad dressing
½ tsp lemon juice
3 tbsp chopped fresh flat leaf parsley
Sea salt and freshly ground black pepper
2 tbsp olive oil
1 anchovy fillet, minced
1 small clove garlic, minced
¼ tsp grated lemon zest
1 packet of sour cream and herb zippers crushed like bread crumbs

Place the eggs in a saucepan and cover with water. Bring to a boil over high heat. Once
water begins to boil, reduce it to medium-low and simmer eggs for exactly 10 minutes.
Drain eggs and cover with cold water. Sitting them in ice water will help the eggs chill
more quickly.

Arrange 12 small lettuce leaves on a serving platter. Carefully peel the eggs and cut in
half lengthwise. Remove the yolks and place them in a small bowl. Arrange the whites
on leaves. Mash the yolks with the mayo, Dijon, Caesar dressing, lemon juice and 2 tbsp
of the parsley until smooth. Season generously with sea salt and freshly ground black
pepper. Set the filling aside.

In a small skillet, heat the olive oil over medium heat. Add the anchovy and garlic and
cook, stirring, until the anchovy begins to dissolve into the oil, about 1 minute. Add the
lemon zest and sour cream and herb zipper crumbs and sauté them until golden, about
2-3 minutes.

When you’re ready to serve the eggs, spoon the yolk mixture back into the cavities of the
egg whites, mounding it slightly in the center. (To make extra cute eggs, you can pipe
the filling with a star tip.) Sprinkle each egg with some of the crumb mixture (about 1
tsp), allowing some to spill onto the lettuce cups. Garnish with remaining chopped
parsley and serve.

Carb count: 2 grams/serving

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