Crunchy Lettuce Wraps with Egg and Pickle recipe

Name: Crunchy Lettuce Wraps with Egg and Pickle
Total time: 15 min
Yield: 2 servings
Cuisine: British
Ingredients: 1 head Lettuce; 4 Eggs; 2 Pickles; 1 tsp Mustard; 2 tbsp Yoghurt

Fresh lettuce wraps filled with chopped egg, crisp pickle and a mustard yoghurt dressing. They are light, punchy and ideal for a quick lunch.

15 min · Easy · British Jump to method

Crunchy Lettuce Wraps with Egg and Pickle

Ingredients

2 servings

1 head Lettuce
4 Eggs
2 Pickles
1 tsp Mustard
2 tbsp Yoghurt

Nutrition	Per serving
Calories	136 kcal
Protein	9.3 g
Carbohydrates	4.6 g
Fat	8.2 g
Saturated fat	2.4 g
Fibre	1.2 g
Sugar	3.2 g
Sodium	0.6 mg

Why this works

Light, protein-containing lettuce wraps with relatively low carbohydrate and moderate fat, but sodium can be noticeable from the pickles.

Eggs. Provide complete protein plus vitamin B12, vitamin D and selenium, supporting muscle maintenance and general nutrient intake.

Lettuce. Adds volume with very few calories, along with small amounts of folate and vitamin K.

Pickles and mustard. Can contribute a higher sodium load, so this dish may be less suitable for strict low-salt diets if served with salty pickles.

Method

Boil the eggs for 8 to 9 minutes, then cool, peel and chop them.
Mix the yoghurt with the mustard to make a dressing.
Finely chop the pickles and stir them into the chopped egg.
Spoon the egg mixture into lettuce leaves and drizzle over the mustard yoghurt.
Serve immediately while the lettuce is crisp.

Prefer the classic version? Tofu, Pepper and Cabbage Lettuce Cups

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