Save It This fresh egg salad lettuce wrap recipe offers a protein-packed twist on traditional egg salad by using crisp lettuce leaves instead of bread. The creamy and zesty egg salad filling combines classic flavors with crunchy veggies and herbs for a light yet utterly satisfying meal that is quick to prepare and perfect for lunch or a speedy dinner.
I began making these wraps on hot days when no one wants to turn on the oven. Now even my salad-resistant partner requests them all summer long. They have become my go-to for simple but special lunches.
Ingredients
- Eggs: Six large eggs are the base and provide filling protein. Use the freshest eggs for easy peeling and great flavor
- Mayonnaise: Adds classic creaminess. Try to pick a good-quality mayo for the best texture and taste
- Dijon mustard: Brings a gentle tang and mild heat. Choose a variety with real mustard seeds if possible
- Lemon juice: Brightens and balances the richness. Freshly squeezed always works best
- Celery: Offers a crisp bite and subtle herby flavor. Look for stalks that are pale green and firm
- Red onion: Adds mild sharpness and color. Go for small onions that feel firm and juicy
- Fresh chives or parsley: Infuses freshness. Use herbs that look vivid and have no limp leaves
- Salt and black pepper: Season to taste and highlight all the flavors. Fresh cracked pepper makes a difference
- Butter lettuce leaves or romaine hearts: Replace bread and deliver crunch. Use large, unblemished leaves for sturdy wraps
- Optional garnishes: Sliced radishes add color and more crunch. A dash of paprika boosts both flavor and visual appeal. Microgreens bring delicious earthiness
Instructions
- Prepare the Eggs:
- Place the eggs in a saucepan and cover completely with cold water. Bring water to a gentle boil over medium-high heat. Once at a boil cover the pan remove from the heat and let the eggs stand in the water for ten minutes so you get fully cooked but still creamy yolks.
- Cool and Chop the Eggs:
- Carefully drain the hot water and transfer the eggs to a bowl of ice water. Let the eggs chill for five minutes which stops the cooking and makes peeling easier. Peel each egg then chop them into medium to small chunks this creates a great texture for the salad.
- Mix the Salad Base:
- In a large mixing bowl add the mayonnaise Dijon mustard lemon juice finely diced celery red onion and your choice of fresh herbs. Stir these together until smooth – this is the rich yet tangy base that makes the dish so special.
- Combine and Season:
- Add the freshly chopped eggs to your bowl. Season with salt and black pepper to taste. Gently fold the eggs and salad base together just until evenly mixed taking care not to mash the eggs too much.
- Assemble the Wraps:
- Lay clean lettuce leaves flat on your work surface. Spoon a generous scoop of egg salad onto the center of each leaf making sure you evenly distribute the mixture so every wrap is satisfying.
- Add Garnishes:
- Top with thinly sliced radishes a sprinkle of paprika or a few microgreens if you like a pop of color and extra crunch. This makes the wraps look and taste vibrant.
- Serve:
- Enjoy immediately. Either fold the lettuce leaves over the filling like little tacos or roll them tightly for more of a wrap experience. Eat with your hands for fun and ease.
Save It I have always loved using fresh chives in my egg salad. They add a gentle onion flavor that is not too overpowering. My kids love decorating the wraps with radish flowers – turning it into a cheerful lunchtime ritual in our house.
Storage Tips
Keep the assembled egg salad in an airtight container in the refrigerator for up to three days. For the best crunch store the lettuce leaves separately and fill them just before serving. If you need to prep ahead for lunches these wraps hold well in individual containers with a paper towel to absorb any extra moisture.
Ingredient Substitutions
To lighten things up try swapping half the mayonnaise for thick Greek yogurt. For extra zip you can add a splash of vinegar or a teaspoon of chopped dill pickles. If you are out of fresh herbs dried chives or parsley work in a pinch just use a bit less.
Serving Suggestions
Serve these wraps alongside a bowl of summer soup or crisp veggie sticks for a colorful plate. They work beautifully for brunch platters or speedy weeknight dinners. If you want to impress guests try adding a sprinkle of everything bagel seasoning right before serving.
Cultural or Historical Notes
Egg salad sandwiches have been a lunchbox staple forever but serving the egg salad in lettuce cups is a newer low-carb idea. Butter lettuce comes from French cuisine and has become popular for wrap-style dishes because of its mild sweet flavor and sturdy leaves. This dish is all about classic comfort with a fresh modern twist.
Seasonal Adaptations
Use romaine hearts in colder months when butter lettuce is pricier. Add extra chopped herbs like dill or basil in summer for more fragrance. In spring garnish with edible blossoms or extra microgreens for color.
Success Stories
I have made these wraps for family picnics and always get asked for the recipe. Once I tried using spicy arugula for the wraps and it gave the dish a lovely peppery kick. My neighbor started making these for her kids after sampling them at a block party which feels like spreading healthy lunch inspiration.
Freezer Meal Conversion
While this egg salad is best enjoyed fresh you can hard-boil eggs in advance then chop and freeze them. When ready to eat just thaw the eggs and mix with the salad base at the last minute. The lettuce leaves do not freeze well so always add those fresh.
Save It Try these wraps for a bright and easy meal whenever you want something filling but light. They are as beautiful as they are delicious and perfect for sharing.
Common Questions About Recipes
- → How do I keep the lettuce crisp?
Chill lettuce leaves in ice water before using, then pat dry thoroughly for maximum crispness.
- → Can I substitute mayonnaise?
Yes, Greek yogurt or mashed avocado offer lighter and flavorful alternatives for the dressing base.
- → How should eggs be cooked for the salad?
Boil eggs gently, then cool in ice water for easy peeling and perfect texture.
- → What herbs are best for the mixture?
Fresh chives or parsley add brightness, while dill or tarragon provide extra flavor options.
- → Are these wraps suitable for gluten-free diets?
Yes, using lettuce wraps and checking condiment labels ensures a naturally gluten-free meal.
- → What sides pair well?
Light salads, chilled sparkling water with lemon, or Sauvignon Blanc complement the freshness well.