Healthy Egg Salad Lettuce Boats -

Egg salad is a classic dish that has stood the test of time, beloved for its creamy texture and rich flavor. Not only is it versatile, easily adapting to various tastes and dietary preferences, but it also serves as a blank canvas for creativity in the kitchen. Whether you enjoy it on toast, in a sandwich, or served simply on a bed of greens, egg salad can be transformed into a delightful meal for any occasion. Today, we are introducing a fresh twist on this beloved dish: Fresh & Zesty Egg Salad Lettuce Boats.

Healthy Egg Salad Lettuce Boats

Discover a fresh and delightful twist on a classic favorite with Fresh & Zesty Egg Salad Lettuce Boats. This recipe features creamy egg salad made healthier with Greek yogurt, served in crisp romaine lettuce leaves for a refreshing meal. Perfect for lunch or a light dinner, these lettuce boats offer a delicious combination of flavors and textures, making them a nutritious choice that's easily customizable. Elevate your meals with this simple, wholesome dish that everyone will love!

Print Recipe Pin Recipe

Ingredients

4 large eggs

1/4 cup plain Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon freshly squeezed lemon juice

2 tablespoons fresh chives, finely chopped

2 tablespoons celery, finely diced

1/4 teaspoon garlic powder

Salt and pepper, to taste

1 head of Romaine lettuce (or butter lettuce), leaves separated

Optional: 1 tablespoon capers, rinsed and chopped (for an added flavor punch)

Instructions

Boil the Eggs:

- Place the eggs in a medium-sized pot and cover them with cold water, ensuring there is about an inch of water above the eggs.

- Bring the water to a vigorous boil over medium-high heat.

- Once boiling, reduce the heat to low and allow the eggs to simmer for 10-12 minutes.

- Afterward, remove the pot from heat, transfer the eggs to an ice bath filled with cold water, and let them sit for a few minutes until they are fully cooled.

Prepare the Egg Mixture:

- Once the eggs are cool, gently tap them on a hard surface to crack the shell, then peel under running water to make the process easier.

- Chop the peeled eggs into small, bite-sized pieces.

- In a large mixing bowl, combine the chopped eggs, Greek yogurt, Dijon mustard, freshly squeezed lemon juice, chives, diced celery, garlic powder, salt, and pepper.

- Stir gently yet thoroughly until all ingredients are well incorporated into a creamy mixture.

Taste and Adjust:

- Sample your egg salad and adjust the seasoning to your preference, adding more salt, pepper, or lemon juice as necessary for brightness.

- If opting for an extra tangy kick, fold in the chopped capers at this stage.

Assemble the Lettuce Boats:

- Take the Romaine lettuce leaves and rinse them under cold water, ensuring that any grit is washed away.

- Carefully pat the leaves dry with a paper towel or clean kitchen towel.

- Spoon a generous amount of the egg salad mixture into each lettuce leaf, creating delightful little boats for easy eating.

Serve:

- Arrange the assembled lettuce boats beautifully on a serving platter.

- For added visual appeal, consider garnishing with additional chopped chives or halved cherry tomatoes for a splash of color.

- Enjoy these refreshing and healthy egg salad lettuce boats immediately, or chill them in the refrigerator for a short while before serving for an extra crisp sensation!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings