Egg Salad Lettuce Wraps
We love the retro vibe of these egg salad lettuce wraps. Iceberg lettuce makes a perfect low-carb swap for bread to serve the egg salad.
Read MoreVegetarian Chopped Liver
Drescription
I'm not sure where I originally found this recipe, but my copy is on a worn, torn sheet of ruled paper. Vegetarian (or Mock) Chopped "Liver" tastes like the real thing, yet is vegetarian-friendly. It is also budget-friendly. Plus, it uses up that half-bag of brown lentils you have hiding in the back of the pantry.
Ingredients
- 1 quart water, plus more to cook eggs
- 1 cup brown lentils
- 2 onions, coarsely chopped
- 3 eggs
- 1 tablespoon olive oil
- 2 onions, thinly sliced
- 1 cup walnuts
- kosher salt
- coarsely ground black pepper
- paprika, for garnish (optional)
Directions
- In a 2 quart saucepan, combine 1 quart water with the lentils. Set over medium-high heat, boil, then lower heat and simmer for 20 minutes. Drain lentils and rinse with cold water to stop cooking.
- Meanwhile, in a larger pot place the chopped onions and eggs, and cover with water. Heat to boiling over medium-high heat, then reduce heat to low and gently simmer for 10 minutes to hard-cook the eggs. Drain and rinse both with cold water. Peel eggs, then set both aside.
- While all that is going on, heat a medium-sized saute or frying pan over medium heat. After the pan gets hot, add the olive oil, heat for about 10 seconds, then add thinly sliced onions. Saute until the onions are browned, about 10-15 minutes.
- Toss lentils, all the onions, eggs and walnuts into a food processor. Process to your preferred consistency. Season to taste with salt and pepper.
- Transfer to serving bowl. Serve with crackers and/or those little cocktail breads that your parents used to buy. To really look fancy-schmancy, dust top of Mock "Liver" with paprika.
