Dill Egg Salad Lettuce Boats
Creamy chopped egg salad settles into crunchy romaine leaves with cucumber and fresh dill.
Let’s make something lovely.
Romaine leaves make a crisp, easy-to-hold base for a simple egg salad. A little cucumber keeps the filling fresh, while dill brings enough flavor that the dressing can stay light.
Dryness makes a difference: blot the cucumber and lettuce before assembling so the boats do not turn watery. The filling can be made ahead and spooned into the leaves just before lunch.
Dill Egg Salad Lettuce Boats
What you’ll need
Egg salad
To serve
Let’s do this
- 1
Cook the eggs
Bring a medium saucepan of water to a gentle boil, using enough water to cover the eggs by 1 inch. Lower in the eggs carefully and cook at a gentle simmer for 11–12 minutes, until the whites and yolks are firm.
- 2
Cool and chop
Transfer the eggs to a bowl of ice water for 10 minutes. Peel and chop them into small pieces.
- 3
Mix the filling
Stir together the mayonnaise, mustard, lemon juice, salt, and pepper. Fold in the chopped eggs, cucumber, dill, and green onion without mashing everything smooth.
- 4
Fill the leaves
Divide the egg salad among the dry romaine leaves. Serve immediately, or keep the filling and leaves separately refrigerated until serving.
Egg, Mustard. Check every ingredient and substitute for your own needs.
Before the happy first bite.
Use the firmer inner romaine leaves for boats that are easier to hold.
Blot the diced cucumber to keep the dressing creamy.
Chop the eggs rather than grating them if you want a more textured filling.
Refrigerate the egg salad promptly in a sealed container and use within 3 days. Store lettuce separately. Keep chilled until serving and discard perishable leftovers left out longer than 2 hours, or 1 hour above 90°F/32°C.
