Egg Salad Lettuce Wraps (Printable Version)
Egg salad wrapped in crisp lettuce, blended with herbs and crunchy veggies for a light, protein-packed bite.
# The Ingredients You'll Need:
→ Eggs
01 - 6 large eggs
→ Salad Base
02 - 1/4 cup mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon lemon juice
05 - 1 celery stalk, finely diced
06 - 2 tablespoons red onion, finely diced
07 - 1 tablespoon fresh chives or parsley, chopped
08 - Salt and black pepper, to taste
→ Wraps
09 - 8 large butter lettuce leaves or romaine hearts
→ Optional Garnishes
10 - Sliced radishes
11 - Paprika
12 - Microgreens
# Step-by-Step Instructions:
01 - Place the eggs in a saucepan and cover with water. Bring to a gentle boil, then cover, remove from heat, and let stand for 10 minutes.
02 - Drain the eggs and immerse in a bowl of ice water for 5 minutes. Peel the cooled eggs and chop them coarsely.
03 - In a large mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, celery, red onion, and chopped herbs. Blend thoroughly until evenly distributed.
04 - Add the chopped eggs to the salad base, season with salt and black pepper, and gently fold to combine.
05 - Arrange lettuce leaves on a clean work surface. Spoon a generous portion of egg salad onto each leaf.
06 - Top with sliced radishes, a sprinkle of paprika, or microgreens, as desired. Serve immediately, folding the leaves to enclose the filling.
# Additional Tips::
01 -
- Ready in under thirty minutes so it is great for busy days
- Naturally gluten-free and low in carbs which makes it friendly for many diets
- No fancy ingredients needed and relies mostly on staples already in your kitchen
- Super customizable so you can easily adapt it for your taste or fridge supplies
02 -
- Egg salad lettuce wraps are high in protein and naturally low in carbs
- They can be made ahead and stored for a couple of days
- These wraps are perfect for meal prep or picnics since the ingredients stay fresh and flavorful even when chilled
03 -
- For perfectly cooked yet easy-to-peel eggs make sure to shock them in ice water right after cooking
- If your lettuce leaves have any tough stems give them a quick slice for more pliable wraps
- A splash of lemon juice or vinegar really wakes up the egg salad and prevents it from tasting too heavy