Mexican Egg Salad Lettuce Wraps
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| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Total time | 25 minutes |
| Allergy | Egg |
| Dietary | Vegetarian |
| Meal type | Appetizer, Salad, Side Dish, Snack, Starter |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Casual Party |
| Region | American |
| By author | Karen S Burns-Booth |
A tasty change to the usual egg salad, this salad has a bit of a spicy kick to it and is excellent when served in baby gem lettuce leaves as a carb-free wrap. Adjust the seasoning to taste, but do try to use free-range eggs in this recipe.
Ingredients
- 6 free range eggs, hard boiled (shelled and finely chopped)
- 4 grilled red peppers from a jar, drained and finely diced
- 2 large dill pickles, finely diced
- 2 tablespoons red pesto
- 4 to 6 tablespoons mayonniase
- 1 teaspoon hot smoked paprika
- salt and pepper to taste
- baby gem lettuce leaves
- salad ingredients such as tomatoes, sliced red onions and cucumber
Optional
- thin sliced deli ham
Note
A tasty change to the usual egg salad, this salad has a bit of a spicy kick to it and is excellent when served in baby gem lettuce leaves as a carb-free wrap. Adjust the seasoning to taste, but do try to use free-range eggs in this recipe.
Directions
| Step 1 | Place the chopped hard boiled eggs into a large container with the chopped peppers, dill pickles, red pesto, mayonnaise and smoked paprika. Mix well and then season to taste with salt and pepper. |
| Step 2 | Chill the egg salad for 30 minutes before assembling the lettuce wraps. |
| Step 3 | Arrange the baby gem lettuce leaves on a plate, and place a slice of deli ham in the middle of each leaf, if using. (The ham is optional and can be omitted for vegetarians) |
| Step 4 | Spoon some of the egg salad over the top of the ham and in the middle of the lettuce leaf. Arrange the salad ingredients in and around the lettuce wraps and enjoy immediately. |
| Step 5 | The egg salad can be made 24 hours before it is needed and makes an excellent sandwich filling too. Once made, store in a covered container in the fridge for up to 4 days. |
