Egg salad doesn’t should be loaded with mayonnaise if you borrow the flavors of a Provencal salad. A lean French dressing, aromatic contemporary basil and tangy olives give the salad loads of zip — and juicy grape tomatoes hold it moist and scrumptious. Skip the bread and roll it in a young leaf of bibb lettuce, for a high-protein snack you’ll crave repeatedly.
Lively time: quarter-hour | Complete time: quarter-hour
Egg Salad Provencal in Lettuce Wraps
Substances
- 6 giant eggs, boiled and peeled
- 3 oz (85g) grape tomatoes, about 3/4 cup, chopped
- 6 medium pitted inexperienced olives, chopped
- 2 tbsp pink onion, finely chopped
- 2 tbsp contemporary basil, chopped
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- ¼ tsp salt
- 8 medium bibb lettuce leaves
Instructions
Chop the eggs, then place them in a medium bowl. Add the tomatoes, olives, pink onion, and basil. In a small bowl, whisk collectively the olive oil, vinegar, and salt, then pour over the egg combination. Stir gently to mix.
Scoop into lettuce leaves by rounded 1/4-cup servings. Roll to shut.
Serves: 4 | Serving Dimension: 2 egg-salad stuffed leaves
Vitamin (per serving): Energy: 162; Complete Fats: 12g; Saturated Fats: 3g; Monounsaturated Fats: 6g; Polyunsaturated Fats: 2g; Ldl cholesterol: 308g; Sodium: 339g; Carbohydrate: 4g; Dietary Fiber: 1g; Sugars: 2g; Protein: 10g
Vitamin Bonus: Potassium: 285mg; Iron: 11%; Vitamin A: 36%; Vitamin C: 13%; Calcium: 6%
Initially revealed June 12, 2018; Up to date April 2026
