Egg Salad Lettuce Wraps

These egg salad lettuce wraps are cool, creamy, and crunchy, with tender chopped eggs folded into a dill-flecked mayonnaise dressing and tucked into crisp butter lettuce leaves. They are quick to make, satisfying, and ideal for a simple low-carb lunch or light supper.

Nutrition · per serving

225kcal

13gProtein

4gCarbs

17gFat

1gFiber

2 servings

Ingredients

8 items

Egg salad

eggs4 large

mayonnaise45 g

Dijon mustard10 g

celery, finely diced40 g

fresh dill, finely chopped8 g

fine salt2 g

black pepper, freshly ground1 g

Lettuce cups

butter lettuce leaves8 large leaves

Tips

•To stay within the 10-minute target, start with room-temperature eggs and use a small pan so the water comes to a boil quickly.
•For even faster prep, use pre-cooked hard-boiled eggs; this reduces total time to about 5 minutes.
•A small squeeze of lemon juice can brighten the salad, but it is optional if you want to keep the ingredient list minimal.
•Serve with sliced cucumber or avocado for a more filling low-carb meal.

Steps

1
Bring a small saucepan of water to a boil. Carefully lower in the eggs and boil for 8 minutes for firm but still tender yolks. While the eggs cook, separate, wash, and dry the butter lettuce leaves, then finely dice the celery and chop the dill.
4 large eggs8 large leaves butter lettuce leaves40 g celery, finely diced8 g fresh dill, finely chopped
2
Drain the eggs and cool them briefly under cold running water just until comfortable to handle. Peel them, then chop to your preferred texture; for a creamier salad, mash half of the eggs and leave the rest chunkier.
4 large eggs
3
In a bowl, mix the chopped eggs with the mayonnaise, Dijon mustard, diced celery, dill, salt, and black pepper until evenly combined. Taste and adjust seasoning if needed; the salad should be creamy but still hold its shape when spooned.
4 large eggs45 g mayonnaise10 g Dijon mustard40 g celery, finely diced8 g fresh dill, finely chopped2 g fine salt1 g black pepper, freshly ground
4
Spoon the egg salad into the butter lettuce leaves and serve immediately. For neat wraps, use two leaves per portion and mound the filling in the center rather than spreading it to the edges.
8 large leaves butter lettuce leaves4 large eggs45 g mayonnaise10 g Dijon mustard40 g celery, finely diced8 g fresh dill, finely chopped2 g fine salt1 g black pepper, freshly ground

Origin & History

Egg salad is a classic American luncheon staple, popular in sandwiches, tea sandwiches, and deli-style cold salads. Serving it in lettuce cups is a more modern low-carb adaptation that keeps the creamy, comforting character of the original while making it lighter and crisper.

american lowcarb egg lettuce-wraps beginner quick vegetarian

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Egg Salad Lettuce Wraps

Steps

Bring a small saucepan of water to a boil. Carefully lower in the eggs and boil for 8 minutes for firm but still tender yolks. While the eggs cook, separate, wash, and dry the butter lettuce leaves, then finely dice the celery and chop the dill.

4 large eggs8 large leaves butter lettuce leaves40 g celery, finely diced8 g fresh dill, finely chopped

Drain the eggs and cool them briefly under cold running water just until comfortable to handle. Peel them, then chop to your preferred texture; for a creamier salad, mash half of the eggs and leave the rest chunkier.

4 large eggs

In a bowl, mix the chopped eggs with the mayonnaise, Dijon mustard, diced celery, dill, salt, and black pepper until evenly combined. Taste and adjust seasoning if needed; the salad should be creamy but still hold its shape when spooned.

4 large eggs45 g mayonnaise10 g Dijon mustard40 g celery, finely diced8 g fresh dill, finely chopped2 g fine salt1 g black pepper, freshly ground

Spoon the egg salad into the butter lettuce leaves and serve immediately. For neat wraps, use two leaves per portion and mound the filling in the center rather than spreading it to the edges.

8 large leaves butter lettuce leaves4 large eggs45 g mayonnaise10 g Dijon mustard40 g celery, finely diced8 g fresh dill, finely chopped2 g fine salt1 g black pepper, freshly ground