Egg salad wrapped in crisp lettuce, blended with herbs and crunchy veggies for a light, protein-packed bite.
# The Ingredients You'll Need:
→ Salad Base
02 - 1/4 cup mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon lemon juice
05 - 1 celery stalk, finely diced
06 - 2 tablespoons red onion, finely diced
07 - 1 tablespoon fresh chives or parsley, chopped
08 - Salt and black pepper, to taste
→ Wraps
09 - 8 large butter lettuce leaves or romaine hearts
→ Optional Garnishes
10 - Sliced radishes
11 - Paprika
12 - Microgreens
# Step-by-Step Instructions:
01 - Place the eggs in a saucepan and cover with water. Bring to a gentle boil, then cover, remove from heat, and let stand for 10 minutes.
02 - Drain the eggs and immerse in a bowl of ice water for 5 minutes. Peel the cooled eggs and chop them coarsely.
03 - In a large mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, celery, red onion, and chopped herbs. Blend thoroughly until evenly distributed.
04 - Add the chopped eggs to the salad base, season with salt and black pepper, and gently fold to combine.
05 - Arrange lettuce leaves on a clean work surface. Spoon a generous portion of egg salad onto each leaf.
06 - Top with sliced radishes, a sprinkle of paprika, or microgreens, as desired. Serve immediately, folding the leaves to enclose the filling.
