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In today's fast-paced world, the concept of healthy eating has taken on a new significance. As more individuals seek to embrace lighter meals that are both nourishing and satisfying, recipes that highlight fresh ingredients are gaining popularity. One such recipe that embodies this trend is the Crisp Cucumber & Creamy Egg Salad Lettuce Wraps. This dish not only offers a delightful combination of textures and flavors, but it also serves as a nutritious option for lunch or a light dinner. Especially during warmer months, these wraps make for a refreshing snack that can be enjoyed at any time of the day.

Cucumber & Egg Salad Lettuce Wraps

Discover a refreshing twist on healthy eating with Crisp Cucumber & Creamy Egg Salad Lettuce Wraps. This easy recipe elevates simple ingredients like crunchy cucumbers and protein-packed eggs into a satisfying meal perfect for lunch or as a light dinner. Packed with nutrients and flavor, these wraps are ideal for warm weather snacking. Enjoy the creamy egg salad enveloped in crisp lettuce for a wholesome dish that's both delicious and nutritious. Perfect for meal prep or family gatherings!
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Ingredients
  

4 large eggs

1 medium cucumber, finely diced

3 tablespoons Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)

Salt and freshly ground black pepper, to taste

8 large leaves of butter or romaine lettuce

Optional: cherry tomatoes, halved, for garnish

Instructions
 

Boil the Eggs: In a medium-sized pot, gently place the eggs and cover them completely with cold water. Turn the heat to high and bring the water to a rolling boil. Once boiling, cover the pot with a lid and promptly remove it from the heat. Let the eggs sit undisturbed for 12 minutes to cook.

    Prepare the Dressing: While the eggs are cooking, take a large mixing bowl and combine the Greek yogurt, Dijon mustard, fresh lemon juice, chopped dill, salt, and a few cracks of black pepper. Whisk the mixture thoroughly until you achieve a smooth and creamy consistency.

      Chop the Cucumber: Carefully dice the cucumber into small, uniform pieces and set them aside. This will add a refreshing crunch to your salad.

        Cool the Eggs: After 12 minutes, transfer the eggs to a bowl filled with ice water. Let them cool for about 5 minutes. Once cooled, gently tap the eggs against a hard surface to crack the shell, then peel them under running water for easier shell removal. Chop the peeled eggs into small pieces.

          Combine Ingredients: Gently fold the chopped eggs and diced cucumber into the dressing in the mixing bowl. Stir the mixture carefully until all ingredients are thoroughly combined and well-coated with the dressing.

            Assemble the Wraps: Take each lettuce leaf and place it on a flat surface. Spoon 2-3 tablespoons of the egg salad mixture into the center of each leaf, allowing enough space to wrap it easily.

              Garnish: For an extra burst of flavor and color, place cherry tomato halves on top of the filling in each lettuce wrap.

                Serve: To enjoy your refreshing wraps, fold the lettuce leaf over the filling, creating a delicious handheld meal that’s perfect for any occasion.

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