Egg Salad Lettuce Wraps

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
Pickled Red Onions
1 small red onion, halved and thinly sliced crosswise
1/4 cup apple cider vinegar
2 tbsp water
Egg Salad
6 egg hard-cooked, coarsely chopped
5 slices bacon, cooked and chopped
1/3 cup mayonnaise
1/4 cup diced celery
1 tbsp grainy dijon mustard
1 head Boston Bibb/Butter lettuce, separated into leaves
2 tbsp chopped chives
pepper to taste
Nutritional Facts
Amount Per Serving
270 Calories
Protein
10 g
Fat
24 g
Carbohydrates
5 g

Directions

1. Pickled Red Onions: Place sliced onions in a small jar. In a microwave safe bowl, combine vinegar and water; microwave on high power for 45 seconds or until hot. Pour over onions to cover. Let sit for 30 minutes or cover and refrigerate for up to 2 weeks.

2. Egg Salad: In a large bowl, place eggs, bacon, mayonnaise, celery and Dijon; stir to combine. Spoon onto lettuce leaves; top with drained pickled red onions, chives and pepper.

Tip: For a flavour variation, add curry powder to taste to the egg salad – use a little or a lot. It’s up to you!