Mediterranean Egg Salad Lettuce Wraps

Mediterranean Egg Salad Lettuce Wraps ingredients

• 4 large eggs
• 3 tbsp mayonnaise
• 2 tbsp red onion
• 3 tbsp red bell pepper
• 2 tbsp Kalamata olives
• 1 tbsp fresh dill
• 1 tsp lemon juice
• 0.25 tsp salt
• 0.125 tsp black pepper
• 8 butter lettuce leaves

How to make Mediterranean Egg Salad Lettuce Wraps

1. Place 4 large eggs in a medium saucepan and cover with cold water by about one inch. Bring the water to a rolling boil over high heat, then immediately remove from heat, cover the pan, and let stand for exactly 10 minutes.
2. While the eggs are resting, prepare an ice bath by filling a bowl with ice and cold water. After 10 minutes, transfer the eggs from the hot water directly into the ice bath to stop the cooking process and cool them completely for about 5 minutes.
3. Once cooled, gently tap and roll each egg to crack the shell, then peel them under cool running water. Chop the peeled hard-boiled eggs into bite-sized pieces and set aside.
4. In a medium mixing bowl, combine the chopped eggs, 3 tablespoons mayonnaise (or Greek yogurt), 2 tablespoons finely diced red onion, 3 tablespoons finely diced red bell pepper, and 2 tablespoons chopped Kalamata olives.
5. Add 1 tablespoon chopped fresh dill, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the egg mixture.
6. Gently fold all the ingredients together until well combined. Taste the egg salad and adjust seasoning with additional salt, pepper, or lemon juice if desired.
7. Wash and thoroughly dry 8 butter lettuce leaves. Arrange them on a platter.
8. Spoon a generous amount of the Mediterranean egg salad into the center of each lettuce leaf.
9. Serve the lettuce wraps immediately, or cover and refrigerate for up to 2 days for a make-ahead lunch option.

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