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Egg Salad Lettuce WrapsThis light, no-fuss recipe is all about the basics done right. Creamy egg salad gets a slight tang from mustard and is tucked into crisp lettuce leaves for a satisfying, low-carb lunch or snack. It’s easy to prep ahead and endlessly adaptable.
3 ServingsYield
10 MinutesPrep Time
10 MinutesCook Time
IngredientsInstructions
4 large eggs2 tablespoons mayo1 teaspoon yellow or Dijon mustard
Salt and pepper to taste6–8 large lettuce leaves (like romaine, butter, or iceberg)Optional add-ins: chopped celery, green onion, paprika
1
Boil the eggs:
Place eggs in a pot and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 9–10 minutes. Transfer to cold water, peel, and chop.
2
Make the egg salad:
In a bowl, combine chopped eggs with mayo, mustard, salt, and pepper. Mix well. Add any optional ingredients if using.
3
Assemble the wraps:
Spoon egg salad into lettuce leaves. Fold or roll and serve immediately.
4
Optional:
Chill the egg salad for 30 minutes before serving if you prefer it cold.
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