Egg Salad Lettuce Wraps

Introduction

If you’re looking for a lighter twist on a classic comfort food, Egg Salad Lettuce Wraps are the perfect choice. Picture this: creamy, flavorful egg salad nestled in crisp, refreshing lettuce leaves. It’s light, it’s crunchy, and best of all—it’s quick and easy to whip up! I’ll admit, there’s something so satisfying about making a dish like this. It’s as simple as chopping a few ingredients and mixing them together, yet the result feels like a little burst of sunshine on your plate.

I first discovered this recipe during one of those moments when I needed to eat something fast but also wanted something healthy. The moment I took my first bite, I was hooked. The egg salad is creamy, yet fresh with the tang of mustard and the crunch of celery, and the lettuce wrap is the perfect vessel for it all. My family was skeptical at first (they love their bread, after all!), but once they tried it, we were all hooked. It’s now a weekly go-to, especially for those busy weekdays when we want something delicious without spending hours in the kitchen.

Why You’ll Love This Recipe

Egg Salad Lettuce Wraps are more than just a simple meal. Here’s why I absolutely love this recipe—and why I think you will too:

1. It’s Super Easy to Make
   With just a handful of ingredients and a few simple steps, you’ll have a meal that’s ready in no time. I’m talking 10 minutes tops!
2. It’s Versatile
   Whether you’re looking for a quick lunch, an easy dinner, or a fresh snack, this recipe fits the bill. Plus, you can easily adjust the ingredients to match your taste. Want a little more spice? Add some sriracha! Craving a more savory bite? Throw in some turkey bacon or a dash of smoked paprika.
3. Healthy and Satisfying
   Packed with protein from the eggs and crunch from the lettuce, these wraps are not only delicious but also nutritious. You’ll feel satisfied without the heavy feeling of a traditional sandwich.
4. Great for Meal Prep
   The egg salad keeps well in the fridge for a few days, making this recipe perfect for meal prepping. Prep your egg salad in advance and simply wrap it in lettuce when you’re ready to eat!

Preparation Time and Servings

• Total Time: 15 minutes
• Servings: 4

Nutrition Facts (Per serving, without the lettuce):

• Calories: 250
• Protein: 12g
• Carbs: 3g
• Fat: 22g

Ingredients

Here’s everything you’ll need for this simple and flavorful recipe:

• 6 large eggs (boiled and chopped)
• 3 tablespoons mayonnaise (you can also use Greek yogurt for a lighter version)
• 1 tablespoon Dijon mustard (for a tangy kick!)
• 2 tablespoons finely chopped celery (adds a nice crunch)
• 2 tablespoons finely chopped red onion (or green onions for a milder flavor)
• Salt and pepper (to taste)
• 1 teaspoon lemon juice (for a little extra freshness)
• A handful of fresh parsley (optional, for garnish)
• Butter lettuce or romaine lettuce leaves (large and sturdy enough to hold the filling)

Each of these ingredients plays a crucial role in the dish:

• Eggs: The base of the egg salad, packed with protein and richness. I always use farm-fresh eggs for the best flavor.
• Mayonnaise & Dijon mustard: These creamy ingredients bring everything together, giving you that classic egg salad taste, with just the right balance of creaminess and tang.
• Celery & onion: These fresh ingredients add crunch and a little bit of bite that contrasts beautifully with the smoothness of the eggs.
• Lettuce: A crisp, refreshing vessel to hold all that delicious egg salad. I love using butter lettuce, but you can go with whatever leafy greens you prefer.

Step-by-Step Instructions

Now, let’s dive into the easy process of making these Egg Salad Lettuce Wraps! It’s one of those recipes that’s quick to prepare but feels like a real treat.

1. Boil the Eggs
   Start by boiling your eggs. Place them in a pot, cover with water, and bring it to a boil. Once it’s boiling, lower the heat and simmer for about 10-12 minutes. After that, remove them from the water and let them cool. To peel the eggs, tap them gently on the counter and roll them, which helps make peeling easier. Then, chop the eggs into bite-sized pieces. Don’t stress about making them perfect—just chop them up!
2. Make the Egg Salad
   In a large mixing bowl, add your chopped eggs. Then, spoon in your mayonnaise and Dijon mustard. Stir them together until everything is well-coated. Add in the finely chopped celery, onion, and a pinch of salt and pepper to taste. Don’t forget the lemon juice—it gives the egg salad a fresh, tangy twist! If you’re feeling fancy, toss in some freshly chopped parsley for a burst of color and flavor.
3. Prepare the Lettuce Leaves
   While the egg salad is coming together, take your lettuce leaves and rinse them gently under cold water. Pat them dry with a paper towel. If you’re using romaine, cut the stalk off and carefully separate the leaves, keeping them whole. Butter lettuce leaves are usually tender and easier to separate. Make sure they’re sturdy enough to hold the egg salad without tearing!
4. Assemble the Wraps
   Now comes the fun part! Take one lettuce leaf and spoon some of the egg salad mixture onto the center. Gently fold the sides over to form a wrap. If you’re using larger lettuce leaves, you can fold them like a taco or burrito, folding in the sides first and then the bottom to create a little pocket for the filling.
5. Serve and Enjoy!
   Once your wraps are assembled, serve immediately! These wraps are best when fresh, but if you have leftovers, simply store the egg salad in an airtight container in the fridge and assemble the wraps when you’re ready to eat.

How to Serve

Egg Salad Lettuce Wraps are delicious on their own, but you can easily turn them into a more complete meal. Here are some serving ideas:

• Serve with a side of roasted veggies: Roasted sweet potatoes or a crunchy kale salad are perfect accompaniments for these wraps.
• Pair with fruit: A light fruit salad or sliced fresh fruit adds a refreshing contrast.
• Add a pickle or chips: If you love the crunch, serve your wraps with some crispy chips or a pickle on the side.
• For a light dinner: Enjoy the wraps with a simple soup like tomato basil or a chilled gazpacho.

Additional Tips

1. Use Fresh Ingredients: The freshness of the ingredients really makes this recipe pop. Fresh eggs, crisp lettuce, and vibrant herbs are key to the best flavor.
2. Don’t Overfill the Lettuce: Be sure not to overstuff your lettuce leaves with egg salad—keep the portions light and manageable. You don’t want to end up with an overstuffed wrap that’s hard to eat!
3. Make It Ahead: You can make the egg salad ahead of time and store it in the fridge for up to three days. Just assemble the wraps when you’re ready to serve.
4. Customize the Filling: If you prefer a bit more crunch, feel free to add some chopped pickles or even a few nuts to the egg salad mixture.
5. Make It Spicy: Add a dash of hot sauce or sriracha to the egg salad for a spicy kick!

Recipe Variations

One of the great things about Egg Salad Lettuce Wraps is how easily they can be customized. Here are some fun variations to try:

1. Vegetarian: Replace the eggs with mashed avocado for a creamy, plant-based version of this dish. Add chickpeas for extra protein and crunch!
2. Add Protein: If you’re craving more protein, you can mix in some diced chicken or turkey. Shredded rotisserie chicken works wonders in this recipe.
3. Swap the Lettuce: If you’re not a fan of lettuce wraps, you can use collard greens, kale, or even spinach leaves. Make sure to blanch the greens if they’re tough.
4. Add Spice: Add chili flakes or a pinch of cayenne pepper for an added kick. You could also mix in some chopped jalapeños for an extra spicy twist!

Freezing and Storage

If you have leftovers or want to make a big batch ahead of time, here’s how to store and freeze your egg salad:

• Storing: Keep the egg salad in an airtight container in the fridge for up to 3 days.
• Freezing: I don’t recommend freezing the egg salad itself as the texture can change, but you can freeze the boiled eggs separately and then make the salad fresh when you’re ready to eat.

Special Equipment

You don’t need any fancy equipment for this recipe, but these few items will help:

• Sharp Knife: A sharp knife is essential for chopping the eggs, celery, and onions neatly and quickly.
• Mixing Bowl: Use a medium-sized bowl to combine all your ingredients.
• Tongs or Salad Servers: These are helpful for assembling the wraps without making a mess!

FAQ Section

Can I use store-bought mayonnaise?
Absolutely! If you prefer store-bought, it’ll work just fine. If you want a lighter version, use Greek yogurt instead!

How do I make this recipe ahead of time?
You can make the egg salad up to two days in advance and store it in the fridge. Just wait to assemble the wraps until you’re ready to eat.

Can I make this recipe spicy?
Yes, absolutely! Add a bit of sriracha to the egg salad mixture for some heat, or top the wraps with a drizzle of your favorite hot sauce.

Can I freeze the egg salad?
I don’t recommend freezing the egg salad itself, but the boiled eggs can be frozen and used later.

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Conclusion

I hope you’re as excited about these Egg Salad Lettuce Wraps as I am! They’re simple, flavorful, and the perfect light meal for any occasion. Whether you’re meal prepping for the week or looking for a fresh, new lunch idea, these wraps are a winner. Give them a try, and let me know what you think! Don’t forget to snap a photo and tag me on Instagram—I’d love to see your beautiful creations!