Description
Egg Salad Lettuce Boats offer a fresh, low-carb alternative to traditional egg salad sandwiches. Creamy, protein-packed egg salad is nestled inside crisp, refreshing lettuce leaves, making it a perfect light lunch, healthy snack, or easy appetizer bursting with flavor and texture.
Ingredients
Egg Salad
- 6 large eggs, hard-boiled and chopped
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tbsp chopped fresh chives
- 1 tbsp chopped parsley
- Salt and black pepper, to taste
For Serving
- 8 large romaine or butter lettuce leaves
- Paprika, for garnish (optional)
Instructions
- Prepare the Egg Salad: Combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, chopped chives, and chopped parsley in a bowl. Stir gently to blend all the ingredients evenly while maintaining some texture.
- Season: Add salt and freshly ground black pepper to taste. Mix well to ensure the seasoning is uniform throughout the egg salad.
- Prepare the Lettuce: Wash the romaine or butter lettuce leaves thoroughly, then pat them dry with paper towels to remove excess moisture. This helps keep the lettuce crisp.
- Assemble the Lettuce Boats: Spoon the creamy egg salad evenly into each lettuce leaf, creating individual ‘boats’ that hold the filling securely.
- Garnish and Serve: Optionally, sprinkle a pinch of paprika over the top for color and a subtle smoky flavor. Serve immediately to enjoy the crisp freshness of the lettuce with the creamy egg salad.
Notes
- Add diced celery or chopped pickles for extra crunch and flavor contrast.
- For a lighter version, substitute part of the mayonnaise with Greek yogurt to reduce fat content while maintaining creaminess.
- Keep the egg salad refrigerated until ready to assemble and serve to ensure freshness and food safety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
