Egg Salad Lettuce Wraps (Printable)
Creamy egg mixture with celery and chives in crisp lettuce leaves for a light, low-carb lunch or snack.
# What You'll Need:
→ Eggs
01 - 6 large eggs
→ Salad Base
02 - 1/4 cup mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon fresh lemon juice
05 - 1/4 cup finely chopped celery
06 - 2 tablespoons finely chopped red onion
07 - 2 tablespoons chopped fresh chives or parsley
08 - Salt and freshly ground black pepper, to taste
→ Wraps
09 - 8-10 large butter lettuce leaves (romaine, Boston, or iceberg may be substituted)
→ Optional Toppings
10 - Sliced radishes
11 - Extra chopped fresh herbs
12 - Paprika or chili flakes
# Directions:
01 - Place the eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat, then reduce the heat to low and simmer for 9 to 10 minutes until hard-boiled.
02 - Immediately transfer the boiled eggs to an ice bath or run them under cold running water until completely cool. Peel the shells and roughly chop the eggs into bite-sized pieces.
03 - In a mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, chopped celery, red onion, and chives. Fold in the chopped eggs and mix gently until evenly coated. Season with salt and freshly ground black pepper to taste.
04 - Carefully separate the lettuce leaves from the head, rinse under cold water if needed, and pat thoroughly dry with a clean kitchen towel or paper towels.
05 - Spoon the egg salad evenly among the prepared lettuce leaves. Garnish with optional toppings such as sliced radishes, extra herbs, or a sprinkle of paprika or chili flakes if desired.
06 - Fold or roll the lettuce leaves around the filling and serve immediately for the best texture and flavor.
# Expert Tips:
01 -
- The crunch of cold lettuce against creamy egg salad is the kind of texture contrast that makes you close your eyes.
- It comes together fast enough that you can make it between meetings, and cleanup is basically one bowl.
02 -
- Overcooking the eggs by even a few minutes turns the yolks chalky and sulfurous, and nothing rescues that texture.
- Letting the finished salad sit in the fridge for thirty minutes before serving deepens the flavors significantly.
03 -
- Start with eggs that are at least a week old because fresh farm eggs resist peeling stubbornly and will test your patience.
- A pinch of paprika over the top before serving adds color and a whisper of smoke that makes people ask what your secret is.