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