Egg Salad over Boston Lettuce

3 - 8
PersonalPoints™ per serving

Meal Items


1 large egg(s), hard boiled

canola oil

2 tsp

white wine vinegar

1 tsp

Dijon mustard

1 tsp

uncooked carrot(s)

2 Tbsp, shredded


¼ cup(s), diced

boston lettuce

6 leaf/leaves, spread on a plate

unsweetened dill pickle(s)

¼ cup(s), (optional)


1 medium


Combine egg with oil, mustard and vinegar. Season to taste and mix well. Place mixture in center of lettuce leaves and top with vegetables. Enjoy with pickle. Save pear for dessert.