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Egg salad is a timeless dish that has graced tables at casual lunches, picnics, and potlucks for decades. Traditionally served on bread or crackers, this creamy, protein-rich salad offers a comforting blend of flavors that can be enjoyed in numerous ways. However, as dietary preferences evolve and health-conscious eating becomes more popular, a fresh twist on this classic recipe has emerged: egg salad lettuce boats. This innovative presentation not only adds a delightful crunch but also reduces the carbohydrate content, making it a perfect choice for those seeking healthier alternatives.

Cold Egg Salad Lettuce Boats

Discover a fresh and healthy twist on a classic favorite with egg salad lettuce boats! Perfect for summer picnics or quick lunches, these low-carb wraps combine creamy egg salad with crunchy lettuce for a delightful bite. Packed with protein and customizable to fit various tastes, they’re a versatile option for meal prep. Enjoy the satisfying textures and vibrant flavors in this easy-to-make dish that brings a light and refreshing element to your dining experience. Dive into deliciousness today!
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Ingredients
  

4 large hard-boiled eggs, chopped

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon Greek yogurt (optional for creaminess)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper, to taste

1 celery stalk, finely diced

1/4 cup red bell pepper, diced

2 green onions, sliced

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

4 large romaine or butter lettuce leaves

Instructions
 

In a medium bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, and Greek yogurt (if using). Mix until well combined.

    Add the garlic powder, onion powder, salt, and black pepper. Stir to incorporate all the flavors.

      Fold in the diced celery, red bell pepper, green onions, and fresh dill. Mix gently to avoid mashing the eggs.

        Taste the egg salad and adjust the seasoning if necessary.

          Carefully rinse the lettuce leaves under cold water and pat them dry with a paper towel.

            Spoon generous amounts of the egg salad mixture into each lettuce leaf, forming little boats.

              Serve immediately or refrigerate the egg salad for about 30 minutes for a refreshingly chilled treat.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4