Mediterranean Egg Salad Lettuce Wraps

Ingredients (Serves 2–3)

• 6 hard-boiled eggs, chopped

• 3 tbsp Greek yogurt (or mayo)

• 1 tbsp olive oil

• 1 tsp Dijon mustard

• 1 small cucumber, finely diced

• ¼ cup cherry tomatoes, chopped

• ¼ cup red onion, finely chopped

• ¼ cup feta cheese, crumbled

• 2 tbsp parsley, chopped

• 1 tbsp lemon juice

• Salt & pepper to taste

• Romaine or butter lettuce leaves (for wraps)

Instructions

1. In a bowl, mix Greek yogurt, olive oil, mustard, lemon juice, salt, and pepper.

2. Add chopped eggs, cucumber, tomatoes, red onion, feta, and parsley. Toss gently.

3. Spoon the Mediterranean egg salad into crisp lettuce leaves.

4. Fold or roll like a wrap.

5. Serve immediately or chill for 15 minutes for extra freshness.

Q & A

Q: Can I make this ahead of time?
A: Yes! Prepare the salad up to 24 hours ahead. Keep lettuce separate until serving.

Q: What lettuce works best?
A: Butter lettuce, romaine hearts, or iceberg cups—anything sturdy and crisp.

Q: Can I make it healthier?
A: Use all Greek yogurt, skip mayo, and add more veggies like bell peppers or celery.

Q: Any protein additions?
A: Grilled chicken cubes, chickpeas, or even tuna work great.