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Recipe from Simpler Savory

The recipe

Low Carb Egg Salad Lettuce Wraps

Prep
10 min
Cook
12 min
Total
22 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
220

2× the original author values. Recipe yield: 4 servings.

calories
440

3× the original author values. Recipe yield: 4 servings.

calories
660
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 8 large eggs — hard-boiled and cooled
  • 1/3 cup mayonnaise — use good-quality; or half mayo/half Greek yogurt
  • 2 tablespoons Greek yogurt — optional, to replace part of the mayo
  • 2 teaspoons Dijon mustard — or yellow/grainy to taste
  • 1 tablespoon lemon juice — or apple cider vinegar, plus more to taste
  • 1/4 cup dill pickles — finely chopped; pat dry
  • 1/3 cup celery — finely minced
  • 2 tablespoons scallions — thinly sliced, white and green parts
  • 2 tablespoons fresh dill — chopped; or use parsley/chives
  • 1/2 teaspoon kosher salt — plus more to taste
  • 1/4 teaspoon black pepper — freshly cracked; more to taste
  • 1/4 teaspoon paprika — smoked or sweet; optional pinch of cayenne
  • 12 leaves lettuce — butter or romaine hearts; rinsed and well dried
  • 1 tablespoon pickle brine or lemon juice — as needed to loosen salad
  • 2 tablespoons chives or dill — finely chopped, for garnish

Instructions

  1. Place eggs in a saucepan, cover with cold water by 1 inch, bring to a rolling boil, then turn off heat, cover, and let sit 10 to 12 minutes.
  2. Transfer eggs to an ice bath until cool, then gently crack and peel; chill briefly to keep whites tender.
  3. In a large bowl whisk mayonnaise, Greek yogurt (if using), Dijon, and lemon juice with salt and pepper until smooth and tangy.
  4. Stir in chopped pickles, minced celery, sliced scallions, and dill until evenly distributed.
  5. Roughly chop cooled eggs so whites and yolks remain visible; keep some texture.
  6. Gently fold eggs into the dressing until coated and glossy; if too thick, add a teaspoon of lemon juice or pickle brine to loosen.
  7. Taste and adjust salt and pepper, then add paprika (and a tiny pinch of cayenne if desired). Chill 10 minutes to set.
  8. Rinse and thoroughly pat dry lettuce leaves so they stay crisp and don’t water down the filling.
  9. Spoon egg salad into lettuce cups without overfilling. Top with chives or dill and a light dusting of paprika if you like.
  10. Arrange on a platter and serve immediately, or keep components separate and assemble just before eating.

Notes

Store egg salad in an airtight container up to 3 days. Keep lettuce leaves washed, well dried, and wrapped in a slightly damp paper towel inside a zip-top bag for 2–3 days. Assemble wraps just before serving so the leaves stay crisp. If the salad thickens after chilling, stir in a teaspoon of water, lemon juice, or pickle brine to loosen.

Source: https://simplersavory.com/low-carb-egg-salad-lettuce-wraps/