Creamy classic egg salad spooned into lettuce wraps or cups. A great way to use up your hard boiled eggs for Easter brunch or lunch. For how to make perfect hard boiled eggs that peel easily see my post. For some kick, add a little horseradish, or try a little curry powder.
Course lunch, Salad, Snack
Keyword Egg, salad, wraps
1/3cupVegenaise or your favorite mayonnaise
1/4teaspoonground black pepper
6hard boiled eggspeeled and chopped small
1largerib celerychopped fine
2tablespoonsfinely chopped onion or shallotoptional
2teaspoonsfresh chopped dill
12leavesRaddichio, butter lettuce, or napa cabbage or more as needed
To a medium bowl add the Vegenaise, and lemon juice. Season with salt and pepper and taste. Adjust seasoning to your tastes preferences. Stir until smooth.
Add chopped egg, celery, onion and dill. Fold together gently. Scoop into lettuce leaves and serve sprinkled with extra fresh dill if desired.