Hey y'all! If you're searching for a quick, satisfying, and healthy meal, these Egg Salad Lettuce Wraps are about to become a staple in your kitchen. They're creamy, flavorful, and have the perfect crunch—all wrapped up in crisp lettuce for a refreshing bite. Perfect for lunches, picnics, meal prep, or a light dinner, these wraps are naturally low-carb and endlessly customizable. Let's get cooking!
Why You'll Love This Egg Salad Lettuce Wraps Recipe
- Light & Refreshing: The crisp lettuce pairs beautifully with creamy egg salad for a guilt-free, energizing meal.
- Quick & Easy: Ready in under 30 minutes, making it perfect for busy weekdays.
- Low-Carb & Gluten-Free: A nutritious alternative to bread-based sandwiches.
- Meal Prep Friendly: Stores well in the fridge for tasty grab-and-go lunches.
- Crowd-Pleaser: Simple ingredients come together for a flavor-packed bite everyone can enjoy.
Egg Salad Lettuce Wraps Ingredients
- 6 large eggs
- ¼ cup mayonnaise (full-fat, light, or Greek yogurt for a lighter option)
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ cup finely diced celery
- 2 tablespoon finely diced red onion
- 1 tablespoon chopped fresh chives or parsley
- Salt and freshly ground black pepper, to taste
- 8 large butter lettuce leaves (such as Bibb or Romaine)
- Optional: sliced radishes, diced avocado, or a sprinkle of paprika to garnish
Directions: How to Make Egg Salad Lettuce Wraps
Step 1: Hard Boil the Eggs
- Place eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat.
- Once boiling, cover and remove from heat. Let eggs sit for 10-12 minutes.
- Transfer eggs to a bowl of ice water to stop cooking. Peel once cool enough to handle.
Step 2: Make the Creamy Egg Salad
- Chop eggs into small, bite-sized pieces using a sharp knife or egg slicer.
- In a medium mixing bowl, combine chopped eggs, mayonnaise, Dijon mustard, lemon juice, celery, red onion, and chives.
- Season generously with salt and freshly ground black pepper. Stir well to combine until creamy and evenly mixed.
Step 3: Assemble the Lettuce Wraps
- Lay out rinsed and dried lettuce leaves on a platter or cutting board.
- Spoon about ⅓ cup of egg salad onto the center of each leaf.
- Top with optional garnishes like radishes, avocado, or paprika.
- Fold the lettuce around the egg salad to form a wrap and serve immediately.
Notes & Helpful Cooking Tips for Egg Salad Lettuce Wraps
- For extra protein and creaminess, swap half the mayo for plain Greek yogurt.
- Chill the egg salad for at least 30 minutes before assembling wraps for maximum flavor.
- Use extra sturdy lettuce leaves like Romaine if you want heartier wraps that won't fall apart.
Egg Salad Lettuce Wraps Variations
- Avocado Egg Salad Lettuce Wraps: Mash half an avocado into the egg salad for extra creaminess and healthy fats.
- Spicy Wraps: Add a dash of hot sauce or chopped jalapeños to your egg salad for a kick.
- Herb Lovers: Mix in fresh dill, tarragon, or basil for a garden-fresh flavor twist.
Required Equipment for Egg Salad Lettuce Wraps
- Medium saucepan (for boiling eggs)
- Bowl for ice water bath
- Mixing bowl
- Sharp knife or egg slicer
- Spoon for mixing and scooping
- Paper towels for patting lettuce dry
Storage Instructions for Egg Salad Lettuce Wraps
Store leftover egg salad (without lettuce) in an airtight container in the refrigerator for up to 3 days. Assembled lettuce wraps are best eaten immediately, as the lettuce can wilt; if prepping ahead, keep egg salad and lettuce separate and assemble just before serving. For more tips on storing egg-based dishes, check out these egg safety guidelines.
Serving Suggestions and Pairings for Egg Salad Lettuce Wraps
- Pair with a side of fresh fruit salad or sliced cucumbers for a light lunch.
- Serve alongside crunchy veggie chips or roasted sweet potatoes for a heartier meal.
- Enjoy with a sparkling water or iced tea for a refreshing picnic spread.
Egg Salad Lettuce Wraps Pro Tips
- Use older eggs for easier peeling and smoother texture (see why here).
- Pat your lettuce leaves dry to keep wraps crisp and prevent sogginess.
- Don’t overmix the egg salad—leave some small chunks for texture!
Frequently Asked Questions About Egg Salad Lettuce Wraps
- Can I make egg salad lettuce wraps ahead of time?
- Yes! Make the egg salad up to 3 days in advance, store in the fridge, and assemble the wraps just before serving.
- What type of lettuce works best for egg salad wraps?
- Bibb, Boston, and Romaine lettuces all make excellent wraps thanks to their large, sturdy leaves.
- How do I keep my lettuce wraps from getting soggy?
- Pat lettuce completely dry and assemble wraps immediately before eating for the freshest, crispiest results.
Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1 celery stalk, finely diced
- Salt and pepper to taste
- 8 large butter lettuce leaves
Instructions
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1Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes.
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2Transfer the cooked eggs to a bowl of ice water and let cool for 5 minutes. Peel the eggs and chop them coarsely.
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3In a medium bowl, combine mayonnaise, Dijon mustard, chives, dill, diced celery, salt, and pepper.
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4Add the chopped eggs to the bowl and gently mix until well combined.
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5Spoon the egg salad evenly onto the lettuce leaves, wrap, and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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