Yields: 4 -5 lettuce cups, 2 Servings

Recipe, Photo, & Styling by Sarah Menanix | Snixy Kitchen

“A refreshing springtime lunch or dinner that can be made in just ten minutes! With a green goddess “egg” salad and crunchy radishes, these tofu lettuce cups are flavorful and filling.” - Sarah Menanix

Ingredients

• 1 (8 oz) package Hodo All-Day Egg Scramble Locate Product

• 1 tbsp minced fresh tarragon

• 1 tbsp minced fresh chives

• 1½ tsp red wine vinegar

• 1/4 tsp each salt and pepper

• 10 large lettuce cups (little gem, butter lettuce, or romaine)

• 1/4 cup thinly sliced radishes

• 1/4 cup sprouts (such as broccoli or alfalfa)

Instructions

1. Toss the egg scramble in a bowl to loosen. Add basil, tarragon, chives, vinegar, salt, and pepper, then toss until well combined. Make this up to 4 days in advance and store in an airtight container in the fridge.

2. To assemble, divide the egg salad among the lettuce cups. Top with radishes, sprouts, and more pepper, to taste. Enjoy immediately