Egg Salad Lettuce Wraps

Instructions

1. Step 1

   Wash the lettuce leaves, drain them well, and set them aside to dry.

   Ingredients used: 1.0 piece Butter Lettuce

   Cookware: colander

2. Step 2

   Place the eggs in the saucepan, add the water, and bring to a boil over high heat.

   Ingredients used: 8.0 piece Egg, 1440.0 ml Water

   Cookware: saucepan

3. Step 3

   Cover the saucepan, remove it from the heat, and let the eggs stand.

   Timer: 11 min (fixed)

   Cookware: saucepan

4. Step 4

   Drain the eggs through the colander and cool them under cold running water.

   Timer: 5 min (fixed)

   Cookware: colander, saucepan

5. Step 5

   Peel the cooled eggs and chop them into small pieces.

   Cookware: Chef Knife, cutting board

6. Step 6

   Stir the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper together in the mixing bowl.

   Ingredients used: 1.0 gr Black Pepper, 10.0 gr Dijon Mustard, 15.0 ml Lemon Juice, 90.0 ml Mayonnaise, 3.0 gr Salt

   Cookware: mixing bowl, spoon

7. Step 7

   Finely chop the celery and green onions. Fold them and the chopped eggs into the dressing until evenly coated.

   Ingredients used: 50.0 gr Celery, 3.0 piece Scallion

   Cookware: Chef Knife, cutting board, mixing bowl, spoon

8. Step 8

   Divide the egg salad among the dry lettuce leaves and serve immediately.

   Cookware: spoon