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In today's fast-paced world, healthy eating has become more than just a trend; it's a lifestyle choice embraced by many. As people become increasingly aware of the benefits of mindful eating, recipes that offer both nutrition and taste are in high demand. Among the myriad of options available, lettuce wraps have gained immense popularity as a low-carb alternative to traditional sandwiches. Not only do they provide a crunchy, refreshing texture, but they also serve as a versatile base for a variety of delicious fillings. One such delightful concoction is the Crisp Cucumber & Creamy Egg Salad Lettuce Wraps—a dish that perfectly marries the crispness of fresh cucumbers with the rich creaminess of egg salad.

Cucumber & Egg Salad Lettuce Wraps

Discover the refreshing twist on healthy eating with Crisp Cucumber & Creamy Egg Salad Lettuce Wraps. Perfect for light lunches or quick snacks, these wraps combine the crunch of fresh cucumbers with creamy egg salad for a delightful bite. Low in carbs and packed with nutrients, they're easy to prepare and customizable for any diet. Elevate your meals with this versatile recipe that’s ideal for any occasion, from picnics to cozy gatherings. Enjoy deliciousness wrapped in lettuce!
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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 pepper to taste

8 large leaves of butter or romaine lettuce

Optional: cherry tomatoes, halved, for garnish

Instructions
 

Boil the Eggs: Place the eggs in a pot and cover them with water. Bring to a rolling boil over high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for 12 minutes.

    Prepare the Dressing: While the eggs are cooking, in a large bowl, combine the Greek yogurt, Dijon mustard, lemon juice, dill, salt, and pepper. Whisk until smooth.

      Chop the Cucumber: Dice the cucumber into small pieces and set aside.

        Cool the Eggs: After 12 minutes, transfer the eggs to a bowl of ice water. Let them cool for about 5 minutes, then peel and chop them into small pieces.

          Combine Ingredients: Add the chopped eggs and diced cucumber to the bowl with the dressing. Stir gently until everything is well-coated and combined.

            Assemble the Wraps: Take each lettuce leaf and spoon about 2-3 tablespoons of the egg salad mixture onto the center of the leaf.

              Garnish: If desired, add cherry tomato halves on top for a pop of color and extra flavor.

                Serve: Fold the lettuce leaf over the filling and enjoy your refreshing wraps!

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