This Egg Salad Lettuce Wrap recipe contains less than 3 grams of carbs per serving. Believe it or not it is satisfyingly filling. Packed with protein so refreshing and delicious!
Ingredients
6 eggs
3 iceberg lettuce leaves
1 pickle
1 green onion
1 tablespoon of dill
2 tablespoons of mayonnaise
¼ teaspoon of salt
Pinch of black ground pepper
Here’s what we’re doing:
1. Place your eggs in a pot, cover them with water and cook on high heat. As soon as they start to boil set a timer for 10 minutes, turn the heat down to medium and cook until the timer goes off.
2. Turn the stove off, immediately drain the water, cover the eggs with cold water and ice to stop the cooking process. This way the eggs won’t overcook. They form a green layer around the yolk and are more dry when they get overcooked
3. Peel and dice the eggs, pickles, green onion, and dill. Combine all of the ingredients in a bowl and mix well.
4. Divide the egg salad among 3 lettuce leaves and enjoy!
This breakfast you can take with you to work as well, just pack the lettuce separately so it doesn’t get soggy from the egg salad and assemble it when you’re ready to eat.
- 6 eggs
- 3 iceberg lettuce leaves
- 1 pickle
- 1 green onion
- 1 tablespoon of dill
- 2 tablespoons of mayonnaise
- ¼ teaspoon of salt
- Pinch of black ground pepper
- Place your eggs in a pot, cover them with water and cook on high heat. As soon as they start to boil set a timer for 10 minutes, turn the heat down to medium and boil them until the timer goes off.
- Turn the stove off, immediately drain the water, cover the eggs with cold water and ice to stop the cooking process. This way the eggs won't overcook. They form a green layer around the yolk and are more dry when they get overcooked
- Peel and dice the eggs, pickles, green onion, and dill. Combine all of the ingredients in a bowl and mix well.
- Divide the egg salad among 3 lettuce leaves and enjoy!
