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Rustic Egg Salad Cups

Rustic Egg Salad Cups

A rustic way of changing up your classic egg salad sandwich to not only be low carb and keto friendly, but delicious and flavorful too!
Course Recipes
Cuisine American
Keyword cobb salad cups, keto egg salad, lettuce cups, rustic egg salad lettuce cups
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 238kcal
Author Bon Appeteach


  • 4 Hard Boiled Eggs
  • 1 Small Tomato
  • 4 Romaine Lettuce Leaves
  • 4 Slices of Bacon diced
  • 4 Tbsp. Red Onion sliced thin
  • 4 Tbsp. Blue Cheese
  • 1/2 Avocado diced
  • 1/4 Cup Mayo
  • 1 tsp. Dijon Mustard
  • 1/2 tsp Salt
  • 1/2 tsp. Pepper
  • 1/4 tsp. Paprika


  • Prepare your bacon as you prefer (I like to bake mine personally). Set aside on a paper towel to drain any grease.
  • Create the salad cups from your head of iceberg lettuce buy cutting the head in half and peeling off 4 layers. Set the lettuce cups aside.
  • Take your peeled hard boiled eggs and cut into wedges. You should have 4 egg wedges from each egg. Repeat the same technique with your tomatoes as well. Thinly slice a bit of red onion and dice the avocado. Set aside.
  • In a bowl combine the mayo, mustard, salt, pepper, and paprika. Use a whisk to stir together. The mixture is fairly thick.
  • Assemble the cups by placing a few egg slices and tomato wedges into the cups first. Then add the avocado, bacon, and sliced red onion. Sprinkle with a bit of blue cheese and drizzle on the dressing. Enjoy!


Serving: 1g | Calories: 238kcal | Carbohydrates: 4g | Protein: 9g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 129mg | Sodium: 412mg | Fiber: 2g | Sugar: 1g