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Egg Salad Wraps

• 6 large eggs, boiled and peeled

• 84g or 3 ounces grape tomatoes, about 150 grams chopped

• 24g or 6 medium pitted green olives, chopped

• 2 tablespoons red onion, chopped

• 2 tablespoons fresh basil, chopped

• 13g or 1 tablespoon olive oil

• 1 tablespoon white wine vinegar

• 1/4 teaspoon salt

• 8 medium bibb lettuce leaves


1. Peel and chop the eggs and place them 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.

Total Serving: 4

Individual Serving: 1/4 of the batch served with 150 calories of carb of choice such as crackers or bread.

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