Name: Egg Salad Lettuce Wraps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 6 hard-boiled eggs, chopped; 1/2 cup cherry tomatoes, halved or diced; 1/4 cup mayonnaise; 1 teaspoon Dijon mustard (optional); Salt and pepper, to taste; Butter lettuce or romaine leaves (6 large leaves); Chives or green onions, chopped (optional garnish)

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Egg Salad Lettuce Wraps are a fresh, flavorful twist on classic creamy egg salad, served in crisp lettuce leaves for a lighter, low-carb option that doesn’t skimp on flavor. Each bite is packed with richness from the eggs, juicy tomatoes, and a satisfying crunch from the lettuce. It’s one of my favorite quick lunches or light dinners.

Egg Salad Lettuce Wraps

Why You’ll Love This Recipe

I love how easy and satisfying these wraps are. They’re high in protein, low in carbs, and full of bold flavor from simple ingredients. There’s no cooking beyond boiling the eggs, and I can prep everything ahead of time. It’s a refreshing, wholesome option that keeps me full and energized throughout the day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Hard-boiled eggs
Cherry tomatoes (halved or diced)
Mayonnaise
Dijon mustard (optional)
Salt and pepper
Butter lettuce or romaine leaves (for wraps)
Chives or green onions (optional garnish)

Directions

I start by chopping the hard-boiled eggs into bite-sized pieces and placing them in a mixing bowl.
I add the diced cherry tomatoes to the bowl.
I mix in mayonnaise and a small amount of Dijon mustard, then season with salt and pepper to taste.
I gently stir everything together until the mixture is creamy and well-combined.
I lay out the lettuce leaves and spoon a generous amount of the egg salad into each one.
I sprinkle chopped chives or green onions on top for a fresh, colorful finish.
I serve immediately or chill the filling ahead of time and assemble when ready to eat.

Servings and timing

This recipe makes about 4–6 lettuce wraps, depending on the size of the leaves. It takes around 10 minutes to prepare if the eggs are already cooked. From start to finish, I can have this dish ready in under 20 minutes.

Variations

I sometimes mash the eggs more for a creamier consistency or add a splash of lemon juice for brightness. If I want a bit of heat, I stir in a dash of hot sauce or some chopped jalapeños. I’ve also mixed in avocado for extra creaminess or topped the wraps with shredded cheese. For a heartier version, I serve the egg salad in a low-carb tortilla or a pita instead of lettuce.

Storage/reheating

I store the egg salad mixture in an airtight container in the fridge for up to 3 days. I keep the lettuce separate to prevent it from getting soggy. When I’m ready to eat, I spoon the chilled filling into fresh lettuce leaves. I don’t reheat this recipe—it’s best served cold or at room temperature.

FAQs

What’s the best lettuce to use?

I usually use butter lettuce or romaine. Both hold their shape well and have a nice crisp texture that pairs perfectly with the creamy filling.

Can I make this ahead of time?

Yes, I make the egg salad up to 2 days ahead and just keep it chilled. I assemble the wraps right before serving so the lettuce stays fresh.

How do I boil eggs perfectly?

I place the eggs in cold water, bring to a boil, then cover and turn off the heat. I let them sit for 10–12 minutes, then transfer to an ice bath.

Can I add extra veggies?

Absolutely. I sometimes toss in diced cucumbers, bell peppers, or even shredded carrots for more crunch and color.

Is this recipe kid-friendly?

Yes, it’s creamy, mild, and easy to eat with your hands, which makes it a great option for kids.

Conclusion

Egg Salad Lettuce Wraps are a fresh, flavorful, and satisfying alternative to traditional sandwiches. They’re easy to make, packed with protein, and endlessly customizable to suit my taste. Whether I’m looking for a quick lunch or a light dinner, this recipe always hits the spot and keeps things simple without sacrificing flavor.