Easy (No-Peel!) Egg Salad Lettuce Wraps Recipe
Prep Time:
5 minutes
Cook Time:
30 minutes
Servings:
4 servings
Ingredients
  • 8 large eggs
  • ¼ cup diced pickles
  • ¼ cup diced scallions
  • 1 tablespoon minced fresh dill
  • 1 tablespoon Dijon mustard
  • ½ cup mayonnaise
  • Salt and pepper, to taste
  • 1 head butter lettuce
Directions
  1. Preheat the oven to 350 F.
  2. Spray a loaf pan generously with cooking spray.
  3. Crack the eggs into the loaf pan.
  4. Place the loaf pan in a 9x16-inch baking dish and pour water into the baking dish around the loaf pan until the water reaches the level of the eggs.
  5. Place the eggs into the oven and bake for 30 minutes, until cooked.
  6. Cool for 5 minutes, then run a spatula along the edges of the loaf pan and tip the eggs onto a cutting board.
  7. Chop the eggs into small pieces.
  8. Add the eggs, pickles, scallions, dill, Dijon, and mayonnaise to a bowl and mix.
  9. Season, to taste, with salt and pepper.
  10. Place 10 lettuce leaves onto a large platter.
  11. Divide the egg salad between the lettuce leaves. Garnish with radish and dill, if desired.