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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
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Egg Tahini Mayo Lettuce Boats

Egg Tahini Mayo Lettuce Boats
Egg Tahini Mayo Lettuce Boats
Egg Tahini Mayo Lettuce Boats
Egg Tahini Mayo Lettuce Boats
Egg Tahini Mayo Lettuce Boats

Growing up my aunt used to make me the best egg sambos ever and they’re still something I massively crave.  For this recipe I used Margaret’s Free-Range Omega 3 Enriched Eggs. I created a video for this recipe here to show you how to make the perfect hard-boiled eggs to nail this recipe. I love Margaret’s Eggs, to me they’re essential ingredients for well-being and they have a slightly stronger taste than other eggs.

I served my tahini egg mayo in lettuce cups, but I also love it on toasted sourdough or rye.

This is a sponsored post in collaboration with Margaret’s Eggs

Egg Tahini Mayo Lettuce Boats

Ingredients
  • 2 Margaret’s Free-Range Omega 3 Enriched Eggs
  • 1.5 tbsp. tahini
  • 1 tsp. Dijon
  • 1 tsp. apple cider vinegar
  • 2 tbsp. chives chopped
  • ½ red onion diced finely
  • Juice of 1 lemon
  • 6 lettuce boats (buy a small gem head lettuce and peel off the largest leaves)
Method
  1. Start by boiling the eggs in a small saucepan add some water and bring it to boil.
  2. Once boiling, add the egg and boil for 6-7 minutes until the eggs are hard boiled.
  3. Remove and place into a bowl of very cold water.
  4. To make the mayo – add the tahini, lemon, Dijon, apple cider vinegar and stir. Toss in the red onion and chives and stir again.
  5. De-shell the eggs and chop into chunks and stir the eggs into the tahini mayo.
  6. Spoon into your lettuce boats with a squeeze of lemon.

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