This egg salad lettuce wrap is a light yet filling meal that balances flavor, texture, and nutrition in every bite. Packed with protein-rich eggs, crisp celery, and creamy dressing, it’s wrapped in crunchy romaine leaves for a refreshing, low-carb alternative to bread.
With only 231 calories per serving and plenty of healthy fats, this recipe is ideal for keto, vegetarian, and meal-prep lifestyles—quick to make, satisfying, and wholesome for everyday eating.
10-Minute Flavorful Egg Salad Lettuce Wraps
Equipment
- 1 large mixing bowl
- 1 Fork (for mashing eggs)
- 1 Spoon for mixing
- 1 Cutting Board
- 1 Knife (for chopping celery)
- 1 Foil sheet (per wrap, optional for rolling)
Ingredients
- 6 large hard-boiled eggs peeled
- ½ cup celery finely chopped
- 2 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon relish dill or sugar-free for keto
- ⅓ teaspoon onion powder
- 18 large romaine lettuce leaves or butter lettuce/iceberg
- Sea salt – to taste
- Black pepper – to taste
Instructions
- Prepare the Hard-Boiled Eggs: Begin by placing your peeled, hard-boiled eggs into a large mixing bowl. To create the ideal texture for the salad, use a fork to gently press down on each egg, breaking them into smaller, bite-sized crumbles.Don’t over-mash—the goal is to keep some larger pieces intact for a more satisfying bite. If you prefer a creamier consistency, you can mash a bit more thoroughly.
- Chop and Add Fresh Vegetables: On a cutting board, finely dice the celery into small, even pieces. The crisp texture of celery adds freshness and crunch, balancing the creaminess of the dressing. Transfer the chopped celery into the bowl with the eggs. This step ensures that every bite of your wrap has both smoothness and a refreshing crunch.
- Mix the Creamy Dressing: In a small separate dish, combine the mayonnaise, yellow mustard, relish, and onion powder. Stir until smooth and well blended. This dressing should be thick, tangy, and slightly sweet (if you’re using sweet relish) or briny (if using dill relish). Once mixed, pour it over the eggs and celery. This method ensures that the flavors are evenly distributed.
- Combine Ingredients Thoroughly: Using a spoon, gently fold the dressing into the egg and celery mixture. Continue mixing until every piece of egg is lightly coated and the celery is well distributed throughout. Take a moment to taste the mixture—if needed, season with sea salt and freshly cracked black pepper. Adjust seasoning little by little, as eggs can quickly absorb flavors.
- Prepare the Lettuce Leaves: Select large, sturdy lettuce leaves such as romaine, butter lettuce, or iceberg. Rinse each leaf under cold water and pat dry with a clean towel to remove excess moisture. For one wrap, lay out 6–7 leaves slightly overlapping on a sheet of foil or parchment paper. Overlapping helps create a stronger wrap that won’t tear when rolling.
- Assemble the Wrap: Spoon a generous amount of egg salad onto the center of the layered lettuce leaves. Spread it out slightly, but keep it away from the edges to prevent spilling when rolling.If you like extra crunch, you can add fresh sprouts, cucumber slices, or avocado on top before rolling.
- Roll the Wrap Tightly: Using the foil or parchment as a guide, lift one side of the lettuce over the filling, then continue rolling firmly but gently until the salad is completely enclosed. The foil will hold the shape together and make it easier to slice or transport. Tuck in the sides if needed for a neater presentation.
- Serve and Enjoy: Unwrap the foil slightly and enjoy immediately for the freshest crunch. These wraps are perfect for a quick lunch, a light dinner, or even as a meal-prep option—simply keep the filling and lettuce stored separately until ready to roll.
Notes
- Use cold, fully set hard-boiled eggs for best texture.
- Fresh, crisp lettuce works better than softer varieties to prevent tearing.
- The egg salad filling can be made up to 3 days in advance.
- Wraps are best assembled right before eating to keep them crunchy.
- Adjust mustard or relish based on your personal flavor preference.
- Add-ins like avocado, sprouts, or herbs can elevate flavor and nutrition.
Chef’s Secrets for Perfect Results
The key to an outstanding egg salad wrap lies in balancing creaminess and crunch.
Be sure not to mash the eggs too much—leaving some larger chunks gives the filling more texture and bite.
When preparing the dressing, mix it separately first to ensure even distribution before adding it to the eggs.
For the wraps, use fresh and sturdy lettuce like romaine or iceberg, as delicate greens may wilt or tear.
If you prefer a restaurant-style finish, chill the egg mixture for at least 30 minutes before assembling, which allows the flavors to meld beautifully and makes the wrap easier to roll.
Serving Suggestions for Every Occasion
These lettuce wraps are versatile and can be served in many ways.
For a quick lunch, pair them with sliced cucumbers or cherry tomatoes on the side.
If you’re hosting, cut the wraps into smaller sections and serve as bite-sized appetizers.
For a heartier meal, enjoy them with a light soup such as tomato basil or a simple broth-based vegetable soup.
You can also add toppings like avocado slices, sprouts, or a sprinkle of paprika for extra flavor and visual appeal.
Whether served warm with soup or cold as a snack, these wraps fit effortlessly into any mealtime.
Storage Tips for Freshness and Flavor
The best way to keep these wraps fresh is to store the egg salad filling and the lettuce leaves separately.
Place the egg mixture in an airtight container and refrigerate for up to 3 days.
To keep the lettuce crisp, wash and dry the leaves thoroughly, then store them in a sealed bag or container lined with paper towels to absorb extra moisture.
Assemble the wraps only when ready to eat to avoid soggy leaves.
If preparing for meal prep, portion out the salad into small containers and pack lettuce separately for a quick grab-and-go lunch.
Frequently Asked Questions
1. Can I make the egg salad ahead of time?
Yes, the egg salad can be prepared up to 3 days in advance. Just store it in a sealed container in the refrigerator. Assemble the wraps right before serving for the freshest texture.
2. What type of lettuce works best?
Romaine and iceberg are the sturdiest choices, but butter lettuce also works for a softer wrap. Choose large, intact leaves for the best results.
3. Can I make this dairy-free?
Absolutely! Simply substitute mayonnaise with a dairy-free mayo or mashed avocado for creaminess. The flavor will still be rich and satisfying.
4. How can I make the recipe more filling?
You can add avocado, sprouts, shredded cheese (if not dairy-free), or extra protein like grilled tofu or chickpeas. Serving with a light soup or salad also makes it more complete.
5. Are these wraps good for meal prep?
Yes, but store the components separately. Keep the egg salad in one container and the lettuce leaves in another. Assemble when ready to eat to prevent sogginess.
