Mediterranean Egg Salad Lettuce Wraps

These light, flavorful wraps are a healthy twist on classic egg salad, ditching the bread and embracing the crisp crunch of lettuce cups. The Mediterranean focus adds tanginess from the lemon and Dijon, making it a perfect quick lunch or an elegant appetizer.

📝 Ingredients

For the Egg Salad:

• 6 large eggs, hard-boiled and chopped

• 1/4 cup mayonnaise

• 1 tsp Dijon mustard

• 1 tsp lemon juice

• 1/4 cup finely chopped celery or red onion (for crunch, optional)

• 1/4 cup crumbled feta cheese (optional, for Mediterranean flair)

• Salt and black pepper to taste

For the Wraps & Garnish:

• 8-12 crisp lettuce leaves (Butter lettuce, Romaine, or Iceberg cups work well)

• 1/4 cup crumbled cooked bacon (Optional, as seen in the image)

• Cherry tomatoes, halved (Optional, as seen in the image)

• Fresh parsley or dill, chopped

👩‍🍳 Instructions

1. Prepare the Eggs: Peel the hard-boiled eggs and chop them coarsely. Place the chopped eggs in a medium bowl.

2. Make the Dressing: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice.

3. Combine and Season: Pour the dressing over the chopped eggs. Add the chopped celery/onion and feta cheese (if using). Gently fold the mixture together until just combined. Be careful not to over-mix, or the salad will become mushy.

4. Taste and Adjust: Season the salad generously with salt and black pepper. Taste the mixture and add more lemon juice or Dijon mustard if a sharper flavor is desired.

5. Chill: Cover the egg salad and refrigerate it for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.

6. Assemble and Serve: Wash and pat the lettuce leaves completely dry. Spoon a serving of the chilled egg salad into the center of each lettuce cup. Garnish with crumbled bacon and halved cherry tomatoes (if using) and a sprinkle of fresh herbs. Serve immediately.

💡 Recipe Notes and Tips

• Spice it Up: For a kick, add a dash of hot sauce or a pinch of red pepper flakes to the egg salad mixture.

• Healthier Option: Substitute the mayonnaise with plain Greek yogurt or a blend of half mayonnaise and half Greek yogurt for a lighter, higher-protein dressing.

• Make-Ahead: The egg salad filling can be prepared up to 3 days in advance and stored tightly covered in the refrigerator. Assemble the wraps just before serving to prevent the lettuce from wilting.

❓ Related Questions

• What kind of lettuce is best for wrapping?

  • Butter lettuce (Boston or Bibb) is flexible and soft. Iceberg provides the most crunch and holds its cup shape well.

• How do I toast the bacon crumbles?

  • Cook bacon until crisp, then crumble it. For a quick toast, you can also sprinkle the pre-cooked bacon pieces onto a baking sheet and bake at 350°F for a few minutes until they are fully crispy.

• How can I make the egg salad lower in sodium?

  • Use low-sodium salt substitutes, omit the added salt, and if using bacon or feta, reduce the amount, as these ingredients are naturally salty.