Egg Salad Lettuce Wraps

Ingredients

Instructions

1. 1

   Bring a small saucepan of water to a boil. Carefully lower in the eggs and boil for 8 minutes for firm but still tender yolks. While the eggs cook, separate, wash, and dry the butter lettuce leaves, then finely dice the celery and chop the dill.

2. 2

   Drain the eggs and cool them briefly under cold running water just until comfortable to handle. Peel them, then chop to your preferred texture; for a creamier salad, mash half of the eggs and leave the rest chunkier.

3. 3

   In a bowl, mix the chopped eggs with the mayonnaise, Dijon mustard, diced celery, dill, salt, and black pepper until evenly combined. Taste and adjust seasoning if needed; the salad should be creamy but still hold its shape when spooned.

4. 4

   Spoon the egg salad into the butter lettuce leaves and serve immediately. For neat wraps, use two leaves per portion and mound the filling in the center rather than spreading it to the edges.

Nutrition per serving

Notes

• •To stay within the 10-minute target, start with room-temperature eggs and use a small pan so the water comes to a boil quickly.
• •For even faster prep, use pre-cooked hard-boiled eggs; this reduces total time to about 5 minutes.
• •A small squeeze of lemon juice can brighten the salad, but it is optional if you want to keep the ingredient list minimal.
• •Serve with sliced cucumber or avocado for a more filling low-carb meal.

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