Cold Egg Salad Lettuce Boats

As the days grow warmer, the allure of light and refreshing meals becomes more pronounced. Chilled Egg Salad Lettuce Boats offer a delightful and healthy option that is perfect for hot weather. This dish is not only easy to prepare but also versatile enough to serve as a casual lunch for the family or a sophisticated appetizer for elegant gatherings. With the combination of creamy egg salad nestled in crisp lettuce leaves, it presents a unique culinary experience that is both satisfying and nourishing.

Discover the light and refreshing taste of Chilled Egg Salad Lettuce Boats, perfect for warm days! This easy-to-make dish combines creamy egg salad with crisp lettuce leaves, offering a nutritious option ideal for family lunches or elegant gatherings. Packed with protein and customizable to suit your taste, these lettuce boats are not only visually appealing but also provide a satisfying meal that doesn’t compromise on flavor or health. Perfect for picnics, brunches, or quick snacks, you can enjoy a delicious twist on classic egg salad with added nutrients and minimal carbs. Fragrant herbs and fresh veggies elevate this dish, making it a delightful addition to any table.

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Ingredients

6 large eggs

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

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

2 tablespoons fresh chives, finely chopped

2 tablespoons celery, finely diced

Salt and black pepper to taste

1 head of butter lettuce or romaine lettuce (for the boats)

Optional toppings: paprika, sliced radishes, or cherry tomato halves

Instructions

Boil the Eggs: Place the eggs in a medium saucepan and cover them with cold water, ensuring they are submerged by about an inch. Bring the water to a boil over medium-high heat. Once the water reaches a rolling boil, cover the pot, remove it from the heat, and let it sit for 10-12 minutes to cook through.

Cool the Eggs: After the desired resting time, carefully transfer the eggs to a bowl filled with ice water. Let them cool for approximately 5 minutes. This ice bath will stop the cooking process and make peeling the eggs easier.

Prepare the Egg Mixture: Once the eggs are cool, gently peel them under running water to make removal of the shell easier. Chop the peeled eggs into small pieces and place them in a mixing bowl. Add the mayonnaise, Dijon mustard, fresh lemon juice, chopped chives, diced celery, and season with salt and pepper. Stir gently until all ingredients are well combined and coated.

Assemble Lettuce Boats: Carefully separate the lettuce leaves from the head, ensuring they remain intact as they will serve as the boats. Spoon the egg salad mixture into each lettuce leaf, filling to your preference.

Garnish: For an extra pop of flavor and color, consider adding a sprinkle of paprika or placing a sliced radish or a cherry tomato half on top of the egg salad in each lettuce boat.

Serve: Arrange the assembled lettuce boats on a platter. These can be served chilled or at room temperature for a refreshing bite.

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