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Mediterranean Egg Salad Lettuce Wraps Ingredients

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Ditch the mayo! This fresh egg salad uses yogurt and lemon, combined with savory feta and bold olives. Just chop, mix gently, and serve light! Step-by-step guidance and nutritional facts provided.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 6 large hard-boiled eggs, peeled
  • 1/4 cup plain Greek yogurt (or mayonnaise)
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped Kalamata olives
  • 2 tablespoons chopped sun-dried tomatoes (drained)
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon fresh lemon juice
  • 8 large butter lettuce leaves (or romaine hearts)

Instructions

  1. Step 1: Peel and roughly chop the hard-boiled eggs. Place the chopped eggs into a medium mixing bowl.
  2. Step 2: Add the Greek yogurt, fresh lemon juice, and a pinch of salt and black pepper to the bowl of chopped eggs. Gently stir the mixture until the eggs are lightly coated with the yogurt binder.
  3. Step 3: Fold in the Mediterranean additions: the crumbled feta cheese, chopped Kalamata olives, sun-dried tomatoes, and fresh dill. Mix only until the ingredients are distributed evenly throughout the egg mixture, taking care not to over-mash the salad.
  4. Step 4: Cover the bowl and refrigerate the Mediterranean Egg Salad for a minimum of 30 minutes. This chilling time allows the flavors to properly meld and firms up the salad for easier serving.
  5. Step 5: Just before serving, rinse and pat dry the lettuce leaves. Lay the leaves flat and spoon approximately 1/4 to 1/3 cup of the chilled egg salad mixture into the center of each butter lettuce cup. Serve immediately.

Notes

  • Store leftover egg salad in an airtight container for up to 3 days, always keeping the salad separate from the lettuce wraps to prevent the leaves from wilting or becoming soggy.
  • Do not attempt to reheat this egg salad; if you prefer a slightly softer texture, simply remove the chilled salad from the refrigerator 10 minutes before serving.
  • For a heartier presentation, serve these wraps alongside a small bowl of toasted pita chips or use the salad as a spread on toasted baguette slices for Mediterranean crostini.
  • To achieve the best flavor, make sure the salad chills for the minimum 30 minutes, as this waiting period is crucial for the fresh dill and lemon juice to fully infuse the eggs.
  • Author: alanya
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup egg salad mixture wrapped in 3 large lettuce leaves
  • Calories: 178
  • Sodium: 175mg
  • Fat: 11.6g
  • Saturated Fat: 3.9g
  • Trans Fat: 0g
  • Protein: 1.5g

Find it online: https://yummyplatess.com/mediterranean-egg-salad-lettuce-wraps-ingredients/