10-Minute Flavorful Egg Salad Lettuce Wraps
A fresh and protein-rich twist on classic egg salad, these lettuce wraps are creamy, crunchy, and perfect for a quick lunch or snack. Low in carbs and high in flavor, they’re a satisfying keto-friendly recipe you can whip up in just 10 minutes.
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.
