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- 4 large eggs, hard-boiled and chopped - 3 tablespoons creamy mayonnaise - 1 tablespoon Greek yogurt for richness - 1 teaspoon Dijon mustard for tang - 1 tablespoon fresh chives, finely chopped - 1 tablespoon fresh dill, finely chopped - Salt and pepper to taste - 1 head of romaine lettuce, leaves separated and cleaned - 1/4 cup cucumber, finely diced for crunch - Optional: Cherry tomatoes, sliced for vibrant garnish - Eggs: These are protein-rich and high in vitamins like B12. They help build muscle and keep you full. - Mayonnaise: Adds creaminess and taste. Choose a brand with healthy fats for a better option. - Greek Yogurt: This ingredient is lower in fat than sour cream and adds probiotics for gut health. - Dijon Mustard: This adds flavor with fewer calories and can help boost your metabolism. - Chives and Dill: Fresh herbs add antioxidants and vitamins, enhancing both taste and nutrition. - Lettuce: Romaine is low in calories and high in fiber, making it perfect for wraps. - Cucumber: This crunchy veggie hydrates and adds vitamins K and C to your meal. - Cherry Tomatoes: These add color and are rich in vitamins A and C, plus they taste great! - Eggs: Look for eggs that are clean and free from cracks. Check the sell-by date. - Lettuce: Choose crisp, green leaves. Avoid any with brown spots or wilting. - Cucumbers: Pick firm cucumbers with smooth skin. They should feel heavy for their size. - Herbs: Fresh herbs should smell strong and look bright. Avoid any that look wilted. - Mayonnaise and Yogurt: Check the labels for quality ingredients. Choose brands with less added sugar and no artificial stuff. These tips help you create a fresh and tasty egg salad for your lettuce wraps. For the full recipe, check the section above! To start, you need to hard-boil the eggs. Take four large eggs and place them in a medium pot. Make sure the eggs are fully covered with water. Turn the heat to medium-high and bring the water to a boil. Once it boils, lower the heat to a simmer for 9 to 12 minutes. After the time is up, remove the pot from heat and move the eggs to an ice bath. This cools them quickly and makes peeling easier. Let them chill for about five minutes. Once cool, peel the eggs and chop them into bite-sized pieces. Now, let's make the egg salad. In a mixing bowl, combine the chopped eggs, three tablespoons of mayonnaise, and one tablespoon of Greek yogurt. The yogurt adds richness and creaminess. Next, stir in one teaspoon of Dijon mustard for a tangy kick. Don’t forget to add finely chopped chives and dill—one tablespoon of each. Mix everything until it’s creamy and well combined. Taste the mixture and add salt and pepper to make it just right. Next, prepare the lettuce wraps. Grab a head of romaine lettuce and wash the leaves under cold water. Pat them dry so they don’t get soggy. Choose strong leaves that can hold the filling without tearing. Now, spoon the egg salad into the center of each lettuce leaf. Be careful not to overfill; you want to fold the sides in without spilling. For some crunch, add finely diced cucumbers on top. If you like, slice some cherry tomatoes for an extra pop of color. For the complete recipe, check out the Full Recipe. Enjoy these tasty wraps right away for the best flavor! To get a great egg salad, start with the right eggs. Use fresh eggs for best results. After boiling, cool them quickly in an ice bath. This helps the yolks stay bright and creamy. Chop the eggs into small pieces, but not too small. You want some texture in your salad. Mix the yolks and whites gently with mayonnaise and yogurt until smooth. If it feels too dry, add more mayo. If it’s too wet, add more chopped eggs. Egg salad wraps are great on their own, but you can enhance them. Add crunchy veggies like sliced bell peppers or shredded carrots. Serve with a side of fresh fruit for a colorful plate. For a light meal, pair the wraps with a bowl of soup. Try a tomato soup or a light broth. You can even enjoy them with a refreshing drink, like iced tea or lemonade. For a tasty twist, try different seasonings. A dash of paprika or garlic powder adds depth. You can also mix in some pickles or olives for a tangy bite. If you like heat, add a pinch of cayenne pepper. Fresh herbs like parsley or cilantro brighten the flavor too. Don't forget to taste as you go. Adjust the seasoning until it’s just right. For the full recipe, check the link above. {{image_4}} You can switch up the egg salad by adding different ingredients. Try using avocado instead of mayonnaise for a creamy and healthy twist. You can also add diced bell peppers for some crunch or even a bit of bacon for extra flavor. If you like spice, add diced jalapeños or a dash of hot sauce. You can use herbs like parsley or cilantro for a fresh taste. Mix and match to find your favorite mix! Romaine lettuce works great, but you can try other types too. Butter lettuce is soft and easy to fold, making it perfect for wraps. Iceberg lettuce gives a nice crunch and holds up well. You can even use collard greens for a sturdy wrap. Each type adds a different texture and flavor to your dish, so feel free to explore. Egg salad is not just for lettuce wraps! You can serve it on whole grain bread for a tasty sandwich. Try it on crackers for a quick snack. You can also top a fresh salad with egg salad for a filling meal. For a fun twist, spoon it into mini bell peppers or avocado halves. Each way brings a new taste and texture to enjoy! For the full recipe, check out the Egg-cellent Egg Salad Lettuce Wraps 🥚🥗. To keep your egg salad fresh, store it in an airtight container. Make sure the lid seals tightly. This helps prevent odors from other foods from mingling. If you have leftover lettuce wraps, wrap them in plastic wrap or place them in a separate container. This keeps the lettuce crisp and the filling fresh. Always cool the egg salad before putting it in the fridge. Egg salad can last about three to five days in the fridge. Always check for signs of spoilage before eating. If it smells off or looks strange, it's best to throw it away. Label your container with the date you made it. This helps you keep track of how long it's been stored. Reheating egg salad wraps is not the best idea. Egg salad does not hold up well when heated. Instead, I suggest enjoying the wraps cold. If you need to reheat the egg salad alone, do it gently in the microwave. Use a low power setting and heat in short bursts. Stir in between to avoid hot spots. When reheating, keep an eye on it to ensure it doesn’t get too hot. Yes, you can use other proteins. Chicken, tuna, or chickpeas work well. Each option gives a different taste and texture. Chicken provides a hearty bite, while tuna adds a nice ocean flavor. For a plant-based option, mash chickpeas for a similar feel. Just remember to adjust the mayo and seasonings to match the protein you choose. Romaine lettuce is my favorite for wraps. Its large, sturdy leaves hold fillings well. Butter lettuce is also a good choice, as it is softer and has a sweet taste. Avoid lettuce that wilts easily, like iceberg. Sturdy leaves give a better bite and make eating cleaner. To make this recipe vegan, swap the eggs with tofu or chickpeas. Use vegan mayo instead of creamy mayonnaise. You can also add mashed avocado for richness. Season the mix well with herbs and spices. This keeps the flavor strong and delicious. Enjoy a fresh and tasty vegan option! In this blog post, we explored the key ingredients for a tasty egg salad. We discussed their nutritional benefits and how to pick fresh items. You learned how to hard-boil eggs, mix the salad, and assemble wraps. Tips for the perfect consistency and flavor enhancements were shared. We also covered fun variations, storage tips, and answers to common questions. Egg salad is simple and fun to make. With these steps, you can enjoy a healthy meal. Experiment with flavors and have a great time in the kitchen!

Easy Egg Salad Lettuce Wraps

Looking for a healthy twist on a classic dish? Try these Egg-cellent Egg Salad Lettuce Wraps! Packed with flavor and crunch, this recipe combines hard-boiled eggs, creamy mayo, Greek yogurt, fresh herbs, and crisp lettuce for a delightful meal. Perfect for lunch or a light dinner, these wraps are simple to make and oh-so-satisfying. Click through to explore this delicious recipe and bring a burst of freshness to your table!
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Ingredients
  

4 large eggs, hard-boiled and chopped

3 tablespoons creamy mayonnaise

1 tablespoon Greek yogurt for richness

1 teaspoon Dijon mustard for tang

1 tablespoon fresh chives, finely chopped

1 tablespoon fresh dill, finely chopped

Salt and pepper to taste

1 head of romaine lettuce, leaves separated and cleaned

1/4 cup cucumber, finely diced for crunch

Optional: Cherry tomatoes, sliced for vibrant garnish

Instructions
 

Hard-boil the Eggs: Carefully place the eggs in a medium-sized pot, ensuring they are covered completely with water. Bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer gently for 9-12 minutes. When finished, remove them from heat and promptly transfer the eggs to an ice bath for about 5 minutes to cool. Once cooled, peel the eggs and chop them into bite-sized pieces.

    Prepare the Egg Salad Mixture: In a mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, Greek yogurt, and Dijon mustard. Add the finely chopped chives and dill to the bowl. Mix everything together until the ingredients are just well incorporated and creamy.

      Season to Taste: Sprinkle salt and pepper into the egg salad mixture to enhance the flavors. Taste and adjust seasoning if necessary, adding more mayonnaise or yogurt for creaminess or more mustard for an extra kick.

        Prepare the Lettuce Wraps: Take the romaine lettuce leaves and wash them under cold water. After washing, spin them dry using a salad spinner or pat them dry with paper towels. Select leaves that are firm and durable, ensuring they can hold the filling without tearing.

          Assemble the Wraps: Spoon an ample portion of the egg salad mixture into the center of each lettuce leaf. Be careful not to overfill, leaving enough space on the edges to fold in the sides for a secure wrap.

            Add Crunch and Garnish: Top each wrap generously with finely diced cucumbers for a refreshing crunch. If desired, add sliced cherry tomatoes on top for a pop of color and additional freshness.

              Serve and Enjoy: Serve your egg salad lettuce wraps immediately for the best taste and texture. They can also be refrigerated for up to an hour if preparing ahead of time, but serve them chilled for a delightful and healthy meal.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4