Egg Salad Provencal in Lettuce Wraps

Egg salad doesn’t need to be loaded with mayonnaise while you borrow the flavors of a Provencal salad. A lean French dressing, aromatic recent basil and tangy olives give the salad loads of zip — and juicy grape tomatoes preserve 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 time and again.

Energetic time: quarter-hour | Whole time: quarter-hour

Egg Salad Provencal in Lettuce Wraps

Components

• 6 giant eggs, boiled and peeled
• 3 oz (85g) grape tomatoes, about 3/4 cup, chopped
• 6 medium pitted inexperienced olives, chopped
• 2 tbsp crimson onion, finely chopped
• 2 tbsp recent 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, crimson 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 Measurement: 2 egg-salad crammed leaves

Vitamin (per serving): Energy: 162; Whole 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 printed June 12, 2018; Up to date April 2026