Egg salad doesn’t have to be loaded with mayonnaise when you borrow the flavors of a Provencal salad. A lean vinaigrette, fragrant fresh basil and tangy olives give the salad plenty of zip — and juicy grape tomatoes keep it moist and delicious. Skip the bread and roll it in a tender leaf of bibb lettuce, for a high-protein snack you’ll crave again and again.
Ingredients
- 6 large eggs, boiled and peeled
- 3 ounces (75 g) grape tomatoes, about 3/4 cup chopped
- 6 medium pitted green olives, chopped
- 2 tablespoons (30 ml) red onion, chopped
- 2 tablespoons (30 ml) fresh basil, chopped
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) white wine vinegar
- 1/4 teaspoon (1.25 ml) salt
- 8 medium bibb lettuce leaves
Directions
Peel and chop the eggs and place in a medium bowl. Add the chopped tomatoes, olives, red onion and basil. In a cup, stir the olive oil, vinegar and salt and pour over the egg mixture. Stir to mix.
Scoop into lettuce leaves by rounded 1/4-cup servings. Roll to close.
Serves: 4 | Serving Size: 2 egg-salad filled leaves
Nutrition (per serving): Calories: 157; Total Fat: 11g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Cholesterol: 279g; Sodium: 310g; Carbohydrate: 4g; Dietary Fiber: 1g; Sugars: 2g; Protein: 10g
