Egg Salad Lettuce Wrap

Fill a pot with enough water to cover 4 eggs and bring it to a boil over high heat.

Add the eggs, reduce to medium heat, and cook for 10 minutes so the yolks set fully without becoming chalky.

Transfer the cooked eggs to cold water for 3 minutes, then peel them carefully.

Let the centers cool completely before chopping, because warm yolks smear into the dressing and make the salad feel heavy.

Shake excess water from 10 romaine leaves and lay them flat so they stay crisp.

Dice 50 g celery into about 0.5 cm pieces, keeping the pieces small enough to fold through the eggs but large enough to crunch.

Coarsely mash the cooled eggs with a fork, leaving visible pieces of white and yolk.

Avoid making a smooth paste, because the filling should feel creamy while still having enough texture for the lettuce wrap.

In a bowl, mix 3 tbsp Greek yogurt, 1 tbsp mayonnaise, 1 tsp Dijon mustard, and 1 tsp lemon juice until smooth.

Combining the dressing first prevents mustard pockets and keeps the lighter yogurt base evenly seasoned.

Add the mashed eggs and celery to the dressing and fold gently with a spatula until just coated.

Spoon about 2 tbsp onto each romaine leaf, roll or fold it loosely, and serve right away before the leaves soften.