Cold Egg Salad Lettuce Boats

Cold Egg Salad Lettuce Boats

Discover a fresh take on a classic with Chilled Egg Salad Lettuce Boats! Enjoy the creamy, nutritious egg salad nestled in crisp lettuce leaves for a satisfying crunch. Perfect for picnics, brunches, or a quick lunch, these delightful bites are easy to prepare and customizable to your taste. Learn about essential ingredients, step-by-step preparation, and presentation tips to create a dish that's as visually appealing as it is delicious. Enjoy a healthy twist on a favorite comfort food!

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Ingredients

6 large eggs

1/4 cup mayonnaise (adjust for creaminess preference)

1 tablespoon Dijon mustard

1 tablespoon 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 eggs in a medium pot and cover them with water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10-12 minutes.

Cool the Eggs: After the resting period, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will help stop the cooking and make them easier to peel.

Prepare the Egg Mixture: Once cool, peel the eggs and chop them into small pieces. In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, chives, celery, salt, and pepper. Mix gently until everything is well-coated and combined.

Assemble Lettuce Boats: Carefully detach the lettuce leaves, trying to keep them whole. Use the leaves as a vessel to scoop or dollop the egg salad mixture on top.

Garnish: Sprinkle additional chives, paprika, or place a slice of radish or cherry tomato on top for extra color and flavor if desired.

Serve: Arrange the lettuce boats on a platter and serve chilled or at room temperature.

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