Egg and Lettuce Rolls

Egg and Lettuce Rolls

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Serve as a summery starter, garnished with tomato wedges and cucumber slices. These type of rolls also make delicate accompaniments for cocktails - arrange attractively on a serving platter and garnish with tomato or sprigs of watercress and parsley for a pretty effect.
Servings: 20 rolls
Calories: 28


  • 5 large crisp lettuce leaves
  • 3 hard-boiled eggs roughly chopped
  • 1 oz margarine or butter softened
  • 1 oz Danish Blue cheese crumbled


  • Cut off a thin slice from the stalk end of each lettuce leaf to remove the thickest part of the stalk. Wash and gently pat dry on absorbent paper. Set aside.
  • Make the filling: put the eggs into a bowl with 25 g (1 oz) margarine and the cheese. Mash with a fork to
  • form a smooth paste, adding a little more margarine if the mixture is too stiff to blend.
  • Place 1 lettuce leaf on a work surface and spoon 1 tablespoon of the egg mixture into the centre. Gently spread the mixture over the lettuce leaf right up to the edges. Starting at the trimmed end, tightly
  • roll up the leaf to enclose the. egg mixture. Wrap firmly in cling film immediately after rolling.
  • Spread, roll and wrap the remaining lettuce leaves in the same way and refrigerate overnight.
  • To serve: unwrap the rolls and cut with a sharp knife into 2.5 cm (1 inch) lengths. Serve at once.
Calories: 28 kcal
Carbohydrates: 1 g
Protein: 1 g
Fat: 2g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 32 mg
Sodium: 41 mg
Potassium: 25 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 529 IU
Vitamin C: 1 mg
Calcium: 14 mg
Iron: 1 mg
Ingredients Egg
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