Egg Salad Lettuce Wraps (Print Version)
Low-carb, gluten-free lettuce parcels filled with creamy eggs, celery, Dijon and fresh herbs - ready in 25 minutes.
# 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
# How to Make It:
01 - Place eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat, then reduce to a gentle simmer and cook for 9-10 minutes.
02 - Transfer eggs immediately to an ice bath or run under cold water until completely cooled. Peel off the shells and roughly chop the eggs.
03 - In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, celery, red onion, and chives. Fold in the chopped eggs and stir gently until evenly coated. Season with salt and pepper to taste.
04 - Carefully separate lettuce leaves from the head, rinse under cold water if needed, and pat thoroughly dry with a clean towel.
05 - Spoon the egg salad evenly onto the center of each lettuce leaf. Add optional toppings such as sliced radishes, extra herbs, or a sprinkle of paprika if desired.
06 - Fold the lettuce leaves around the filling and serve immediately while the lettuce is crisp.
# Expert Advice:
01 -
- They come together in under thirty minutes with zero oven time, which is a lifesaver on hot days.
- The crunch of cold lettuce against creamy egg salad is the kind of contrast that makes you close your eyes at the table.
- They are endlessly adaptable, so whatever you have lurking in the crisper drawer can probably tag along.
02 -
- Overcooked eggs develop a grey ring around the yolk that looks unappetizing and tastes slightly sulfurous, so set a timer and respect it.
- Letting the egg salad rest in the fridge for even fifteen minutes before assembling makes the flavors meld in a way that immediate serving cannot match.
03 -
- Run the chopped eggs through a coarse sieve if you want an ultra smooth salad, or leave them chunky if you prefer more bite and texture contrast.
- A tiny pinch of sugar in the dressing balances the mustard and lemon in a way that makes people ask what your secret is.