Inspired living

Egg Salad Cos Cups Recipe

Egg Salad Cos Cups Recipe

Credit: Danielle Minnebo

These Cos Cups are a really fun dish to have at a picnic and it also looks impressive. Prepare the egg filling and pop it into a container. Take this to the picnic along with the cos leaves. Fill the cos leaves just before serving, otherwise the leaves will go soggy.

Serves: 2



  • 4 hard-boiled eggs
  • ¼ red onion, finely diced
  • ¼ red capsicum, finely diced
  • 1 Lebanese cucumber, chopped
  • ½ cup chopped flat-leaf parsley
  • ½ cup Greek yoghurt
  • Juice ½ lemon
  • 1 tbsp olive oil
  • Pinch sea salt & pepper
  • 8–10 large cos leaves
  1. Peel eggs and cut into quarters. Add to bowl along with red onion, red capsicum, cucumber and flat-leaf parsley, mix well until combined.
  2. To separate small bowl, add yoghurt, lemon juice, olive oil, sea salt and pepper. Stir until combined and pour over egg salad mix. Toss together until salad is well coated in dressing.
  3. Pop filling into container if not serving immediately. Just before serving, spoon egg mix into each cos leaf and place on serving platter.


Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.