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Egg salad lettuce wraps with a side of cucumber slices
Garnish with additional chives or a sprinkle of paprika for extra flavor.
Pair with a cup of herbal tea or infused water for a hydrating beverage.
For the Egg Salad:
6 hard-boiled eggs, chopped
1/2 cup Greek yogurt (unsweetened)
1 tablespoon Dijon mustard
2 tablespoons chopped fresh chives
Salt and pepper to taste
For the Lettuce Wraps:
Large butter lettuce leaves
For the Cucumber Slices:
2 medium cucumbers, thinly sliced
Optional for added crunch:
1/4 cup chopped celery
In a mixing bowl, combine the chopped hard-boiled eggs, Greek yogurt, Dijon mustard, chives, and optional celery.
Season the mixture with salt and pepper to taste.
Place a generous scoop of the egg salad onto each large butter lettuce leaf.
Roll the lettuce leaves, creating wraps with the egg salad filling.
Arrange the cucumber slices on the side for a refreshing accompaniment.
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