|PREP TIME||COOK TIME||KCAL (g)||FATS (g)||CARBS (g)||PROTEIN (g)|
|5 min||10 min||246||20||2||13|
4 tbsp. mayonnaise
1 tbsp. Dijon mustard
1 tbsp. fresh tarragon, chopped
1 tbsp. fresh chives, chopped
2 tsp. fresh dill, chopped
1 celery stick, sliced
salt & pepper
1 head of butter lettuce
1. Place the eggs into a large pot and cover with cold water. Bring the water to the boil and boil the eggs for 8 minutes. Take the pot off the heat, drain the eggs and run under cold water to cool down.
2. Once cool enough to handle, peel the eggs, place them into a bowl and chop them up.
3. Add the mayonnaise, mustard, fresh herbs and celery. Season to taste with salt and pepper and mix well to combine.
4. Spoon the egg salad into the lettuce leaves and serve immediately.