4 Eggs (1 whole + 3 whites)

2 cups iceberg Lettuce leaves

1 tsp Parsley, finely chopped

1 tsp Mustard powder

juice of ½ Lemon




  1. Hard boil 4 eggs (10 minutes). Refresh in cold water when cooked
  2. Remove from water, peel, halve and discard 3 yolks
  3. Chop the 4 whites and remaining 1 yolk. Place them in a bowl
  4. Add the chopped parsley, mustard, lemon juice, salt and pepper. Mix thoroughly
  5. Set the lettuce leaves on a serving plate. Place 2 tablespoons of egg mixture in each lettuce leaf
  6. Garnish each cup with a sprig of parley and serve warm