Description
Egg salad lettuce wraps are a refreshing and nutritious twist on the classic egg salad sandwich. These light and crunchy wraps are filled with creamy egg salad and wrapped in crisp lettuce leaves, making them the perfect choice for quick lunches or picnics. Easy to prepare and customizable, they offer a delightful balance of flavors and textures that will leave you satisfied without feeling heavy. Enjoy the vibrant colors and flavors as you indulge in this simple yet elegant dish.
Ingredients
Scale
- 6 large eggs
- 1/3 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- 1/2 cup finely chopped celery
- Salt and pepper to taste
- 6 large butter or romaine lettuce leaves
Instructions
- Boil the eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Cover and let sit off heat for 12-15 minutes.
- Prepare ice bath: Fill a bowl with ice water.
- Peel eggs: Cool eggs in the ice bath for 5 minutes, then peel under running water if needed.
- Make egg salad: Chop peeled eggs and mix in a bowl with mayonnaise, mustard, chopped celery, salt, and pepper until combined.
- Assemble wraps: Spoon egg salad into large lettuce leaves and top with herbs or spices if desired.
- Serve immediately or store in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 wrap (approximately 150g)
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 370mg