Egg Salad Lettuce Wraps
When I was a kid, my mom made eggs almost everyday. We started out the day with eggs for breakfast, and on most days, eggs for lunch too. My favorite days were those in which we’d ave eggs for dinner too in the form for a big country breakfast dinner or some sort of frittata or quiche with a big salad.
Needless to say I have an appreciation of all things egg. I figured my family would also share my egg love, but for some reason my son does not share my enthusiasm for the incredible egg. I don’t know what happened. He seemed to love every egg I put in front of him until just about a year ago, and now he seems to have a growing distaste of simple breakfast eggs.
To get him to eat eggs, I have to make them in fun recipes, and serve them in creative ways. For instance he won’t eat a plain fried egg, but when it’s atop of a Croque madame, he’ll devour it within seconds. So I guess I’d call him spoiled when it comes to egg dishes, and I have none to blame but myself.
When it comes to lunch eggs, my favorite thing in the world is egg salad. But my son isn’t satisfied with the traditional egg, and green onion salad. He craves salty things. So for him I created this simple olive and egg salad and serve it in a lettuce wrap.
For this salad I’ve added pimento stuffed green olives. The texture and salty flavor pair perfectly with eggs. You could also use black olives or capers.
If you’re concerned about your eggs be sure to use Davidson’s Safest Choice pasteurized eggs. “Davidson’s Safest Choice® Eggs are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. The vast majority of eggs sold in grocery stores are NOT pasteurized. Safest Choice™ offers peace of mind when making recipes calling for raw or undercooked eggs, and removes the worry of cross contamination. Learn more about Safest Choice pasteurization process and find store locations.
Egg Salad Lettuce Wraps
- 8 hard boiled eggs, chopped
- 1/2 cup mayonnaise
- 1/4 cup pimento stuffed green olives, chopped
- 2 tablespoons freshly chopped parsley
- salt and pepper to taste
- 8 hydroponic butter lettuce leaves
Combine chopped eggs, mayonnaise, chopped olives, parsley and salt and pepper. Mix well to combine.
Serve egg salad in lettuce leaves.
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This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are 100% my own.