egg salad lettuce wraps
By no means am I an advocate for low-carb diets (nor for any ‘diet’ really). But I have frequently heard the suggestion of replacing the usual sandwich bun or bread with crisp, romaine lettuce leaves.
After an indulgent breakfast, I decided to lighten up my usual egg salad lunch sandwich using this idea, laying the egg salad in a bed of grated carrot within the confines of the long leaves.
It was much more satisfying than I imagined. The fan I am of our seedy, wholewheat bread, I added some in there as croutons, lightly grilled in olive oil with a sprinkle of salt.
Egg Salad in Romaine Lettuce Wraps
2 eggs, preferably free range as they have much more attractive (dark yellow), tasty yolks
1 tbsp real, egg mayonnaise
1 tbsp natural yogurt (free from sweeteners and additives)
salt and pepper
2 carrots, washed, peeled and grated
1 tomato, washed and diced
1 slice homemade, wholemeal bread, cubed
4 long leaves of romaine lettuce
1 spring onion (or freshly picked herbs)
Place eggs in a saucepan with enough water to cover. Bring to the boil. Once boiling, remove from heat and set timer for 10 minutes.
Meanwhile, heat olive oil in a frying pan. Add cubed bread and toss to coat in oil. Sprinkle with coarse salt and pan fry, stiring occasionally, over high heat until toasted. Remove from heat and set aside.
Run eggs under cold water to cool, then peel. Place in bowl with mayonnaise and yogurt and mash with a fork. Season to taste.
Rinse lettuce leaves and pat dry. Place grated carrot down centre of each leaf, top with egg salad, tomatoes, croutons and spring onion (herbs). Season with freshly ground salt and pepper.