Egg Salad for Lettuce Wraps
Cooking with Kahnke cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Michael Reese on SeeMeCook
A creamy, tangy egg salad with fresh dill, jalapeño, mustard, and a little heat from red pepper flakes. Serve it in lettuce wraps; the creator notes using extra pepper flakes and garlic.
- Time
- 15 minutes
- Cuisine
- American
Ingredients
- 800 g
- 120 g
- 30 g
- 7 g
- 9 g
- 3 g
- 1 g
- 3 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 960 g before cooking, which is about 120 g per serving.
Steps
Separate the yolks from the whites of the hard-boiled eggs. Chop the whites.
Combine the chopped whites with the dill, finely diced jalapeño, light mayonnaise, yellow mustard, crushed red pepper flakes, garlic powder, salt, and black pepper.
Serve the egg salad in lettuce wraps.
Notes
The post text contains an ellipsis after the eggs, so additional ingredients may be missing. Lettuce is mentioned for serving but no variety or amount is provided. The creator says they used extra pepper flakes and garlic, but gives no additional quantities.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 205
- Protein
- 13 g
- Carbs
- 3 g
- Fat
- 16 g
- Fiber
- 0 g
Where the calories come from
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