Egg Salad Lettuce Cups & Dill Roasted Potatoes

This lemony meal will brighten your vibe, as well as your energy, thanks to the hard-boiled eggs, a great source of protein and B vitamins.

Photo: Photography by Jesse Lane Lee

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Prep Time
20 min
55 min


Potatoes & dipping sauce

  • 1 lb baby potatoes, scrubbed and quartered
  • 2 tbsp avocado oil
  • 1 tbsp minced fresh dill
  • 1/8 tsp each sea salt and ground black pepper
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest

Egg salad

  • 4 large eggs
  • 1 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • ¼ tsp paprika
  • 1/8 tsp each sea salt and ground black pepper
  • ¼ red onion, thinly sliced
  • ½ cup diced cucumber
  • 4 romaine lettuce leaves
  • 2 tbsp minced fresh dill


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a bowl, toss potatoes with oil, dill, salt and pepper; spread evenly on prepared baking sheet; bake 45 minutes, turning once.
  3. Meanwhile, prepare dipping sauce by combining mayonnaise, lemon juice and lemon zest; set aside.
  4. In a large pot, place eggs and add water to cover eggs by 1 inch. Cover pot and bring water to a boil. When water is boiling, turn off burner and let pot sit, covered, 10 minutes. Drain eggs and place in cool water before peeling.
  5. Prepare egg salad: In a large bowl, mash peeled eggs with mayonnaise, Dijon, paprika, salt and pepper. Stir in red onion and cucumber. Divide mixture among lettuce leaves and sprinkle with dill. Serve with roasted potatoes and dipping sauce.

NOTE: If following our Meal Plan, refrigerate one-half egg salad, lettuce leaves, potatoes and dipping sauce in separate containers. Assemble when called for.

Nutrition Information

  • Serving Size 1/2 of Recipe
  • Calories 600
  • Carbohydrate Content 47 g
  • Cholesterol Content 380.5 mg
  • Fat Content 40 g
  • Fiber Content 6 g
  • Protein Content 18 g
  • Saturated Fat Content 7 g
  • Sodium Content 638 mg
  • Sugar Content 3 g

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