🍽️ FittestMe.aiFoodsNutrients

Egg Salad Lettuce Wraps Recipe

American · Main course · 20 min total

A light and refreshing twist on classic egg salad, served in crisp lettuce cups for a low-carb, gluten-free meal or snack.

Ingredients

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh dill
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 8 large butter lettuce leaves (or romaine hearts)
• Optional: 1/4 cup finely diced celery

Instructions

1. Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then remove from heat, cover, and let stand for 10 minutes.
2. Transfer eggs to a bowl of ice water and let cool for 5 minutes. Peel and chop into small pieces.
3. In a medium bowl, combine mayonnaise, mustard, chives, dill, salt, and pepper. Add chopped eggs (and celery if using) and stir gently to coat.
4. Lay lettuce leaves flat. Divide egg salad evenly among leaves, placing about 1/4 cup in the center of each leaf. Fold or roll to enclose the filling, or serve open-faced.
5. Serve immediately.

Tips

• Use fresh, crisp lettuce for best texture; butter lettuce or romaine hearts work well.
• Egg salad can be made ahead and refrigerated for up to 2 days; assemble wraps just before serving.
• For extra crunch, add 1/4 cup finely diced celery or red bell pepper.
• To make it dairy-free, use vegan mayonnaise.

More about Egg Salad Lettuce Wraps →

AI estimate may be inaccurate · Terms