Egg Salad Lettuce Wraps

These egg salad lettuce wraps are light, creamy, and perfect when I want something fresh and protein-packed without the bread. Made with a simple, flavorful egg salad and wrapped in crisp lettuce leaves, they’re ideal for a low-carb lunch or an easy make-ahead snack.

Why I Love This Recipe

I love this recipe because it’s quick, satisfying, and keeps things light while still being filling. The egg salad is creamy and tangy with just the right touch of seasoning, and wrapping it in lettuce gives it a crunchy, refreshing twist. It’s perfect for meal prep, and I can always switch it up with extra mix-ins when I want something different.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Hard-boiled eggs, chopped
• Mayonnaise
• Dijon mustard
• Celery, finely chopped
• Red onion or green onion, finely chopped
• Salt and pepper
• Paprika or fresh dill (optional)
• Butter lettuce, romaine, or iceberg leaves (for wrapping)

Directions

1. I start by chopping the hard-boiled eggs and placing them in a bowl.

2. I add the mayonnaise, Dijon mustard, chopped celery, and onion, then season with salt, pepper, and paprika or dill if I’m using it.

3. I mix everything together until well combined and creamy.

4. I gently wash and pat dry the lettuce leaves, then spoon a generous amount of egg salad into the center of each one.

5. I fold or roll the leaves like a wrap or taco and serve immediately.

Servings and timing

This recipe makes about 4–6 lettuce wraps, depending on how full I stuff them. It takes around 10 minutes to prep if the eggs are already boiled, or about 25 minutes total if I need to cook the eggs.

Variations

• I sometimes add avocado or mashed avocado to the egg salad for extra creaminess.

• For more crunch, I mix in chopped pickles or cucumber.

• A sprinkle of everything bagel seasoning on top gives it a savory twist.

• I’ve used Greek yogurt instead of mayo for a lighter version.

• Chopped shredded cheese makes it extra hearty.

Storage/Reheating

I store leftover egg salad in an airtight container in the fridge for up to 3 days. I keep the lettuce separate until ready to serve to keep it crisp. I don’t reheat this dish—it’s best served cold or at room temperature.

FAQs

What’s the best lettuce for wraps?

I like butter lettuce for its soft, pliable leaves, but romaine and iceberg work well too if I want a crunchier bite.

Can I make egg salad ahead of time?

Yes, I often prep the egg salad a day in advance. It actually tastes better after chilling for a few hours.

How do I boil eggs perfectly?

I place eggs in a pot, cover with water, bring to a boil, then simmer for 9–10 minutes. I cool them in an ice bath right after.

Can I make this dairy-free?

Yes, just use a dairy-free mayo, and the rest of the recipe is naturally dairy-free.

How do I keep the wraps from getting soggy?

I always keep the lettuce and egg salad separate until I’m ready to eat. That way, everything stays crisp and fresh.

Conclusion

Egg salad lettuce wraps are one of my favorite low-carb, no-fuss meals. They’re creamy, crunchy, and packed with flavor, plus super easy to throw together. Whether I’m looking for a light lunch or a make-ahead snack, these wraps always deliver the perfect balance of taste and texture.

Egg Salad Lettuce Wraps

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 0 minutes (25 minutes if boiling eggs)
• Total Time: 10–25 minutes
• Yield: 4–6 lettuce wraps
• Category: Lunch, Snack
• Method: No-Cook
• Cuisine: American
• Diet: Low Calorie

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Description

These Egg Salad Lettuce Wraps are creamy, crunchy, and perfect for a light, low-carb meal. Made with a tangy, protein-packed egg salad and wrapped in fresh lettuce leaves, they’re quick to make, naturally gluten-free, and ideal for lunch, snacks, or meal prep. A satisfying, bread-free twist on a classic favorite!

 

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Ingredients

• 6 hard-boiled eggs, chopped
• ¼ cup mayonnaise (or Greek yogurt for a lighter version)
• 1 teaspoon Dijon mustard
• 1 celery stalk, finely chopped
• 2 tablespoons red onion or green onion, finely chopped
• Salt and black pepper, to taste
• ¼ teaspoon paprika or 1 tablespoon fresh dill (optional)
• 6–8 butter lettuce, romaine, or iceberg leaves, washed and dried

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Instructions

1. In a medium bowl, combine chopped eggs, mayonnaise, mustard, celery, onion, salt, pepper, and optional paprika or dill. Mix until well combined and creamy.
2. Spoon 2–3 tablespoons of egg salad into the center of each lettuce leaf.
3. Fold or roll the lettuce like a taco or wrap.
4. Serve immediately, or chill and assemble wraps just before serving.

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Notes

• Add avocado or mashed avocado for extra creaminess.
• Mix in chopped pickles, cucumber, or a sprinkle of everything bagel seasoning.
• Use dairy-free mayo for a fully dairy-free version.
• Store egg salad and lettuce separately for best texture.
• Great for keto, gluten-free, and low-carb diets.