Description

Egg Salad Lettuce Wraps offer a light and healthy twist on the classic egg salad sandwich by using crisp lettuce leaves as wraps. This low-carb, protein-packed meal is refreshing, easy to make, and perfect for a quick lunch or snack.

Ingredients

6 hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise (or Greek yogurt for a lighter option)
1 teaspoon Dijon mustard
1 tablespoon fresh chives or green onions, chopped
1 celery stalk, finely diced
Salt and pepper to taste
Romaine or butter lettuce leaves (large and sturdy enough for wrapping)
Optional: paprika or dill for garnish

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Instructions

In a medium bowl, combine chopped hard-boiled eggs, mayonnaise, Dijon mustard, chopped chives, and diced celery.
Mix gently until all ingredients are well combined.
Season with salt and pepper to taste.
Wash and pat dry the lettuce leaves.
Spoon a generous amount of the egg salad onto the center of each lettuce leaf.
Garnish with a sprinkle of paprika or fresh dill if desired.
Fold the lettuce leaf around the filling to create a wrap.
Serve immediately or chill for 10–15 minutes before serving.

Notes

Add chopped pickles or relish for a tangy twist.
Mix in crumbled bacon for added crunch and flavor.
Substitute mayonnaise with avocado for a healthier fat alternative.
Include a dash of curry powder or smoked paprika for a flavor boost.
Use different types of lettuce such as iceberg or collard greens based on preference.
Store egg salad in airtight container up to 3 days; keep lettuce separate until serving.
Best served cold; do not reheat.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Wraps
Method: No-cook / Assembly
Cuisine: International

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 2g
Sodium: 320mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 2g
Protein: 14g
Cholesterol: 210mg