Cold Egg Salad Lettuce Boats

Egg salad is a beloved dish that has found its way into countless lunchboxes, picnics, and brunch spreads. Its creamy texture and delectable flavor make it a versatile choice that can be enjoyed in various forms—whether as a sandwich filling, a scoop on crackers, or even straight from the bowl. However, as health-conscious eating continues to trend, many are looking for lighter alternatives to traditional bread-based servings. Enter Chilled Egg Salad Lettuce Boats—a refreshing take that not only satisfies your cravings but also elevates your dining experience with a burst of color and crunch.

Discover a light and refreshing take on a classic favorite with Chilled Egg Salad Lettuce Boats, perfect for any occasion! This recipe transforms traditional egg salad into a healthier option by using crisp lettuce leaves as vessels. Packed with high-quality protein from eggs and customizable with fresh herbs and veggies, these boats are not only nutritious but visually appealing too. Ideal for picnics, brunches, or as a crowd-pleasing appetizer, they offer endless possibilities for personalization while keeping meals gluten-free and delicious. Enjoy a delightful culinary experience that satisfies cravings and elevates your dining!

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Ingredients

6 large eggs

1/4 cup mayonnaise (adjust based on your desired creaminess)

1 tablespoon Dijon mustard

1 tablespoon freshly squeezed lemon juice

2 tablespoons fresh chives, finely chopped

2 tablespoons celery, finely diced

Salt and freshly ground black pepper, to taste

1 head of butter lettuce or romaine lettuce (to serve as boats)

Optional toppings: paprika, sliced radishes, or halved cherry tomatoes

Instructions

Boil the Eggs: Place the eggs in a medium-sized pot and fill it with water until the eggs are submerged. Bring the water to a rolling boil over medium-high heat. Once it reaches a boil, remove the pot from heat, cover it with a lid, and let the eggs sit undisturbed for 10-12 minutes.

Cool the Eggs: After the resting time, carefully transfer the eggs to a bowl filled with ice water. Allow them to cool for about 5 minutes. This step not only stops the cooking process but also makes peeling the eggs much easier.

Prepare the Egg Mixture: Once the eggs are cool, peel them and chop them into small, bite-sized pieces. In a large mixing bowl, combine the chopped eggs with mayonnaise, Dijon mustard, lemon juice, chives, diced celery, salt, and black pepper. Gently fold the mixture together until all ingredients are evenly coated and integrated.

Assemble the Lettuce Boats: Carefully separate the leaves of the butter or romaine lettuce, ensuring they stay whole and intact. Place generous spoonfuls of the egg salad mixture on each lettuce leaf, allowing it to serve as a lovely vessel.

Garnish: For an extra touch of flavor and aesthetics, sprinkle additional chopped chives and paprika over the egg salad. You can also add a slice of radish or a halved cherry tomato on top for vibrant color and a fresh crunch.

Serve: Arrange the filled lettuce boats on a pretty platter and serve them chilled or at room temperature for a refreshing appetizer or light meal.

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

Enjoy these delightful and fresh Chilled Egg Salad Lettuce Boats as a fun and healthy addition to your meal!