Egg Salad Lettuce Wraps
Creamy egg salad with a tangy kick, spooned into crisp lettuce cups for a light, protein-packed lunch.
Total
20 min
Prep
10 min
Cook
10 min
Serves
2
How many of these 7 ingredients are already on your shelf? That's the part we do — photograph your pantry and get a week of dinners built from what's already there.
Add to my week — freeServings
Recipe serves 2
Ingredients
- 6 eggs
- 8 leaves butter lettuce
- 2 tbsp finely diced red onions
- 3 tbsp mayonnaise
- 1 tsp dijon mustard
- 1 stalk diced celery
- to taste salt and pepper
Instructions
- 1
Hard-boil eggs for 9 minutes, then cool in ice water and peel.
- 2
Chop eggs and mix with mayonnaise, mustard, red onion, celery, salt, and pepper.
- 3
Spoon the egg salad into lettuce leaves and serve immediately.
Nutrition per serving
Calories
290
14% of a 2,000 kcal day
| Protein | 18 g |
| Carbohydrate | 4 g |
| Fat | 22 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 380 mg |
Goes well with this
American dishes that round out the meal.
Spicy Creole Dirty Rice
Features extra cayenne and crushed red pepper with a touch of tomato paste.
Louisiana Spiced Sweet Potato Bake
Infused with cinnamon, nutmeg, and a pinch of Creole seasoning for a savory-sweet balance.
Spicy Bayou Collard Greens
Loaded with red pepper flakes and simmered in a dark, savory ham stock.
Similar Recipes
Ultra Creamy Stovetop Mac and Cheese
A rich and velvety blend of sharp cheddar and gruyère melted into a smooth béchamel sauce with tender elbow pasta.
Chickpea Salad Sandwiches
A plant-based take on tuna salad using mashed chickpeas and creamy dressing.
White Chocolate Raspberry Cheesecake
A decadent, velvety cheesecake swirled with fresh raspberry sauce and melted white chocolate on a buttery graham cracker crust.