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.
Active time: 15 minutes | Total time: 15 minutes
Egg Salad Provencal in Lettuce Wraps
Ingredients
- 6 large eggs, boiled and peeled
- 3 oz (85g) grape tomatoes, about 3/4 cup, chopped
- 6 medium pitted green olives, chopped
- 2 tbsp red onion, finely chopped
- 2 tbsp fresh basil, chopped
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- ¼ tsp salt
- 8 medium bibb lettuce leaves
Directions
Chop the eggs, then place them in a medium bowl. Add the tomatoes, olives, red onion, and basil. In a small bowl, whisk together the olive oil, vinegar, and salt, then pour over the egg mixture. Stir gently to combine.
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: 162; Total Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 2g; Cholesterol: 308g; Sodium: 339g; Carbohydrate: 4g; Dietary Fiber: 1g; Sugars: 2g; Protein: 10g
Nutrition Bonus: Potassium: 285mg; Iron: 11%; Vitamin A: 36%; Vitamin C: 13%; Calcium: 6%
Originally published June 12, 2018; Updated April 2026
