Ingredients
Scale
- 6 large eggs (boiled and chopped)
- 3 tablespoons mayonnaise (you can also use Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard (for a tangy kick!)
- 2 tablespoons finely chopped celery (adds a nice crunch)
- 2 tablespoons finely chopped red onion (or green onions for a milder flavor)
- Salt and pepper (to taste)
- 1 teaspoon lemon juice (for a little extra freshness)
- A handful of fresh parsley (optional, for garnish)
- Butter lettuce or romaine lettuce leaves (large and sturdy enough to hold the filling)
Instructions
- Boil the Eggs
Start by boiling your eggs. Place them in a pot, cover with water, and bring it to a boil. Once it’s boiling, lower the heat and simmer for about 10-12 minutes. After that, remove them from the water and let them cool. To peel the eggs, tap them gently on the counter and roll them, which helps make peeling easier. Then, chop the eggs into bite-sized pieces. Don’t stress about making them perfect—just chop them up! - Make the Egg Salad
In a large mixing bowl, add your chopped eggs. Then, spoon in your mayonnaise and Dijon mustard. Stir them together until everything is well-coated. Add in the finely chopped celery, onion, and a pinch of salt and pepper to taste. Don’t forget the lemon juice—it gives the egg salad a fresh, tangy twist! If you’re feeling fancy, toss in some freshly chopped parsley for a burst of color and flavor. - Prepare the Lettuce Leaves
While the egg salad is coming together, take your lettuce leaves and rinse them gently under cold water. Pat them dry with a paper towel. If you’re using romaine, cut the stalk off and carefully separate the leaves, keeping them whole. Butter lettuce leaves are usually tender and easier to separate. Make sure they’re sturdy enough to hold the egg salad without tearing! - Assemble the Wraps
Now comes the fun part! Take one lettuce leaf and spoon some of the egg salad mixture onto the center. Gently fold the sides over to form a wrap. If you’re using larger lettuce leaves, you can fold them like a taco or burrito, folding in the sides first and then the bottom to create a little pocket for the filling. - Serve and Enjoy!
Once your wraps are assembled, serve immediately! These wraps are best when fresh, but if you have leftovers, simply store the egg salad in an airtight container in the fridge and assemble the wraps when you’re ready to eat.
Nutrition
- Serving Size: 4
- Calories: 250
- Fat: 22g
- Carbohydrates: 3g
- Protein: 12g