Bacon and Coleslaw Egg Salad Lettuce Cups recipe

Name: Bacon and Coleslaw Egg Salad Lettuce Cups
Total time: 20 min
Yield: 3 servings
Cuisine: British
Ingredients: 120 g Bacon; 4 Eggs; 150 g Coleslaw; 60 g Greek Yoghurt; 40 g Cream Cheese; to taste Salt; to taste Black Pepper

A creamy, crunchy egg salad with smoky bacon and coleslaw for extra texture. It is fresh, filling and perfect for a quick lunch.

20 min · Easy · British Jump to method

Bacon and Coleslaw Egg Salad Lettuce Cups

Ingredients

3 servings

120 g Bacon
4 Eggs
150 g Coleslaw
60 g Greek Yoghurt
40 g Cream Cheese
to taste Salt
to taste Black Pepper

Nutrition	Per serving
Calories	420 kcal
Protein	24 g
Carbohydrates	6 g
Fat	33 g
Saturated fat	12 g
Fibre	1.5 g
Sugar	4 g
Sodium	780 mg

Why this works

Protein-rich and very filling, but high in fat, saturated fat and sodium, so best enjoyed occasionally rather than as an everyday lighter meal.

High-quality protein. Eggs, bacon and Greek yoghurt provide a substantial protein hit to support satiety and muscle maintenance.

Saturated fat and sodium. Bacon and cream cheese contribute notably to saturated fat and salt, which may be a concern for heart health if eaten often.

Some calcium and B vitamins. Greek yoghurt and eggs add calcium, riboflavin and vitamin B12, though the overall dish remains quite rich.

Method

Boil the eggs for 9–10 minutes, then cool, peel and chop them.
Cook the bacon until crisp, then chop it finely.
Mix the Greek yoghurt and cream cheese in a bowl to make a creamy dressing.
Stir in the chopped eggs, bacon and coleslaw, then season with salt and black pepper.
Serve chilled in bowls or spoon into lettuce leaves if available.

Prefer the classic version? Mustard Mayonnaise Egg Salad

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