There’s something about egg salad lettuce wraps that feels like a secret win in the kitchen—simple, satisfying, and just a little bit clever. I first started making these when my kids declared they were “over” sandwiches but still wanted something creamy and crunchy for lunch. The solution? Swapping bread for crisp, cool lettuce leaves. The result? A protein-packed, low-carb meal that’s as easy to make as it is delicious. No fancy equipment, no obscure ingredients—just real food that works for busy weekdays or lazy weekends.
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Why You’ll Love This Recipe
These egg salad lettuce wraps are the kind of recipe you’ll turn to again and again. Here’s why:
- Light but filling: At just 245 calories and 22g of protein per serving, it’s a meal that fuels you without weighing you down.
- No-cook convenience: Perfect for hot days when turning on the stove feels like too much effort.
- Endlessly customizable: Add herbs, spices, or even a little heat to make it your own.
- Kid-friendly: The fun, handheld format makes it a hit with little ones (and adults who are kids at heart).
- Meal-prep hero: The egg salad keeps for days, so you can assemble wraps in minutes all week long.
Ingredients For Egg Salad Lettuce Wraps
You probably have most of these ingredients in your fridge right now. Here’s what you’ll need:
- 6 large eggs: Fresh eggs peel more easily—but if yours are straight from the grocery store, don’t stress. A pinch of baking soda in the boiling water helps.
- 1/3 cup Greek yogurt or mayo: I prefer Greek yogurt for tang and extra protein, but classic mayo works too.
- 1 tbsp Dijon mustard: Adds a subtle kick. Yellow mustard works in a pinch.
- 1/4 cup finely diced celery: For that essential crunch.
- 2 tbsp chopped fresh dill or chives: Dill is my go-to, but chives or parsley add freshness too.
- 1/2 tsp smoked paprika: Optional, but it gives a lovely depth of flavor.
- Salt and pepper: To taste—don’t skip seasoning the eggs well.
- 8 large butter lettuce leaves: Butter lettuce is tender and pliable, but romaine or iceberg work too.
Step-by-Step Instructions For Egg Salad Lettuce Wraps
Let’s turn these humble ingredients into something delicious. Here’s how:
- Boil the eggs: Place eggs in a single layer in a saucepan, cover with cold water by 1 inch, and bring to a rolling boil. Turn off the heat, cover, and let sit for 10 minutes. Transfer to an ice bath to cool completely—this stops the cooking and makes peeling easier.
- Prep the mix-ins: While the eggs cool, dice the celery and chop the herbs. This is also a great time to rinse and pat dry your lettuce leaves.
- Peel and chop the eggs: Gently tap each egg on the counter, roll to crack the shell, and peel under cool running water. Chop into small pieces—I like some texture, so I leave a few larger chunks.
- Make the dressing: In a large bowl, whisk together the Greek yogurt (or mayo), Dijon mustard, smoked paprika, salt, and pepper. Taste and adjust—this is your flavor base, so make it shine.
- Combine everything: Fold in the chopped eggs, celery, and herbs. Be gentle—you want to keep some of that fluffy egg texture.
- Chill (optional but recommended): Let the egg salad rest in the fridge for at least 15 minutes. This lets the flavors meld and firms up the texture.
- Assemble the wraps: Spoon about 1/4 cup of egg salad onto each lettuce leaf. Fold like a taco or roll like a burrito—whatever keeps it from dripping down your arm!
Timing
- Prep Time: 15 minutes
- Cook Time: 10 minutes (mostly hands-off)
- Total Time: 25 minutes
Pro tip: Hard-boil a dozen eggs at the start of the week. You’ll have egg salad ready in 5 minutes flat on busy days.
Substitutions & Variations
This recipe is forgiving. Here are some easy twists:
- Spicy: Add a dash of hot sauce or a pinch of cayenne to the dressing.
- Extra crunchy: Toss in some diced pickles or radishes.
- Lower-carb: Skip the Greek yogurt and use avocado mash instead.
- Herb swap: No dill? Try tarragon, basil, or even a sprinkle of dried oregano.
- Protein boost: Mix in crumbled bacon or diced ham for a heartier version.
Mistakes To Avoid
Avoid these common pitfalls for the best egg salad lettuce wraps:
- Overcooking the eggs: They’ll turn rubbery. Follow the 10-minute steep time.
- Skipping the ice bath: This step is key for easy peeling.
- Over-mixing: Stir gently to keep the salad light, not mushy.
- Underseasoning: Eggs need salt! Taste before assembling.
- Soggy lettuce: Pat leaves dry thoroughly so they don’t wilt.
Storage & Reheating
- Fridge: Store egg salad (without lettuce) in an airtight container for up to 3 days.
- Freezer: Not recommended—the texture suffers.
- Assemble fresh: Keep lettuce and egg salad separate until ready to eat for the best crunch.
What to Serve It With
These wraps are great solo, but here’s how to round out the meal:
- With soup: Try a light tomato basil or chilled cucumber soup.
- Crunchy sides: Baby carrots, sliced bell peppers, or baked sweet potato fries.
- For brunch: Pair with fresh fruit and iced coffee.
Final Thoughts
Egg salad lettuce wraps are proof that the simplest meals are often the most satisfying. Whether you’re packing lunch, needing a quick dinner, or just craving something fresh, this recipe delivers. Give it a try—then come back and tell me how you made it your own. Happy cooking!