Egg Curry and Mango Chutney Lettuce Cups

These cups are great for a light lunch or dinner in the summer. Very low carb and packed with vegetables and a tasty cream cheese and sour cream mixture.

Ingredients:

• 6 hard boiled eggs
• 1/2 cup cream cheese, at room temperature
• 1/2 cup sour cream, at room temperature
• 1 tablespoon curry powder
• 1/4 cup finely chopped green bell pepper
• 1/4 cup finely diced green onion, white part only
• 1/4 cup crushed peanuts
• 1/2 cup mango chutney
• 6 lettuce cups

Directions:

Peel eggs and chop into bite sized pieces then set aside. Place cream cheese, sour cream, curry powder, pepper, onion and peanuts in a bowl and mix well by hand. Gently stir in eggs and spoon mixture into lettuce cups. Place in refrigerator for 20-30 minutes to chill. Just before serving, top each filled lettuce cup with a dollop of chutney.

Number of Servings: Six

Notes from the Cook: Egg Curry and Mango Chutney Lettuce Cups can be prepared to provide less fat and fewer calories. Use only the whites of eggs, reserving yolks for another recipe. Choose fat free cream cheese and sour cream and omit the peanuts.