Egg Salad Lettuce Wraps
This egg salad is light and tasty. It uses a simple vinaigrette, fresh basil, and salty olives for flavor. The mix is wrapped in crunchy bibb lettuce leaves for a protein‑rich snack.
Active time: 15 minutes | Total time: 15 minutes
Ingredients
- 6 large boiled eggs, peeled and chopped
- 3 oz (about ¾ cup) grape tomatoes, diced
- 6 green olives, pitted and chopped
- 2 tbsp red onion, finely chopped
- 2 tbsp fresh basil, chopped
- 1 tbsp olive oil
- 1 tbsp white‑wine vinegar
- ¼ tsp salt
- 8 medium bibb lettuce leaves
Directions
- Put the chopped eggs in a bowl.
- Add the tomatoes, olives, onion, and basil.
- In a small cup, whisk oil, vinegar, and salt. Pour over the egg mixture.
- Mix gently until everything is coated.
- Spoon about ¼ cup of the salad onto each lettuce leaf.
- Roll the leaf tightly to close the wrap.
Serves 4. Each serving is two lettuce wraps.
Nutrition (per serving)
- Calories: 162
- Total Fat: 12 g
- Saturated Fat: 3 g
- Monounsaturated Fat: 6 g
- Polyunsaturated Fat: 2 g
- Cholesterol: 308 mg
- Sodium: 339 mg
- Carbohydrate: 4 g
- Fiber: 1 g
- Sugars: 2 g
- Protein: 10 g
- Potassium: 285 mg
- Iron: 11 % of daily value
- Vitamin A: 36 % of daily value
- Vitamin C: 13 % of daily value
- Calcium: 6 % of daily value