Description
These Egg Salad Lettuce Wraps offer a fresh, low-carb alternative to traditional egg salad sandwiches. Made from hard-boiled eggs, creamy mayonnaise, Dijon mustard, crunchy celery, and fresh herbs, all wrapped in crisp lettuce leaves, this recipe is easy to prepare, protein-packed, and perfect for a healthy lunch, light dinner, or quick snack.
Ingredients
Egg Salad
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon Greek yogurt (optional)
- 1 celery stalk, finely diced
- 2 tablespoons green onions, chopped
- 1 tablespoon fresh parsley or dill, chopped
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
Wraps
- 8 large butter lettuce or romaine leaves
- Paprika, for garnish
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then cover, remove from heat, and let the eggs sit for 10–12 minutes.
- Cool the Eggs: Transfer the eggs to an ice bath and allow them to cool completely. This stops the cooking process and makes peeling easier.
- Peel and Chop: Peel the cooled eggs and chop them into small pieces suitable for mixing into the salad.
- Prepare Egg Salad Base: In a mixing bowl, combine mayonnaise, Dijon mustard, Greek yogurt (if using), garlic powder, salt, and black pepper. Stir well to create a creamy dressing base.
- Mix Ingredients: Add the chopped eggs, diced celery, chopped green onions, and fresh herbs to the dressing. Gently fold everything together until just combined, maintaining some texture.
- Prepare Lettuce Leaves: Wash and dry the butter lettuce or romaine leaves carefully to keep them crisp and sturdy for wrapping.
- Assemble Wraps: Spoon the egg salad evenly onto each lettuce leaf, adjusting portions so each leaf holds a balanced amount of filling.
- Garnish and Serve: Sprinkle the wraps with paprika and additional fresh herbs if desired. Serve immediately for best freshness or refrigerate until ready to enjoy.
Notes
- Butter lettuce and romaine are ideal choices because their leaves are sturdy enough to hold the egg salad without tearing.
- Substitute some or all of the mayonnaise with Greek yogurt for a lighter, tangier option.
- Add diced avocado, cucumber, or pickles to enhance flavor and texture variations.
- The egg salad can be prepared up to 3 days in advance and stored separately from the lettuce.
- Keep refrigerated and avoid leaving egg salad at room temperature for more than 2 hours to ensure safety.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch, Appetizer, Healthy Recipes, Low-Carb Meals
- Method: Boiling
- Cuisine: American
