American 12 min

Egg Salad Lettuce Wraps

Name: Egg Salad Lettuce Wraps
Total time: 12 min
Yield: 2 servings
Cuisine: American
Ingredients: 8 large eggs; 3 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 2 stalks celery, finely diced; 2 tablespoons red onion, finely diced; 1 tablespoon fresh dill; 1 tablespoon chives, minced; Salt and black pepper to taste; 8 large butter lettuce leaves; Paprika for garnish

ketolow-carbhigh-proteingluten-freequick

Ingredientsfor 2

340

Cal

24g

Protein

Carbs

26g

Fat

18 large eggs
23 tablespoons mayonnaise
31 tablespoon Dijon mustard
42 stalks celery, finely diced
52 tablespoons red onion, finely diced
61 tablespoon fresh dill
71 tablespoon chives, minced
8Salt and black pepper to taste
98 large butter lettuce leaves
10Paprika for garnish

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Instructions

1
Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a full boil over high heat, then cover, remove from heat, and let sit exactly 10 minutes. Transfer to an ice bath immediately and let cool 10 minutes — this stops the cooking and prevents the rubbery texture and grey ring that comes from overcooking.
2
Peel eggs and chop into a mix of small and medium pieces — some chunk variation adds better texture. In a bowl, mix mayonnaise, Dijon mustard, salt, and pepper. Add chopped eggs, celery, red onion, dill, and chives. Fold gently to combine without mashing the eggs into a paste.
3
Taste and adjust seasoning — egg salad often needs more salt than you expect. Arrange lettuce leaves in pairs (double-layered for sturdiness) and spoon the egg salad into each. Dust with paprika. Serve immediately or refrigerate the filling separately for up to 3 days.