Egg Salad Lettuce Wraps
Egg Salad Lettuce Wraps are a refreshing, low-carb alternative to traditional egg salad sandwiches. These delightful wraps feature creamy hard-boiled eggs mixed with zesty Dijon mustard and fresh chives, all nestled within crisp lettuce leaves. Perfect for lunch or a light dinner, they are quick to prepare and packed with flavor, making them an excellent choice for busy weeknights or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Serves 6 wraps 1x
- Category: Appetizer
- Method: No cooking required after initial preparation
- Cuisine: American
Ingredients
Scale
- 6 large hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh chives, finely chopped
- Salt and pepper to taste
- 6 large romaine or butter lettuce leaves
Instructions
- 1. Boil the eggs: Place the eggs in a pot, cover with water, and bring to a boil over medium heat. Cover the pot, remove from heat, and let sit for 12 minutes. Transfer the eggs to an ice bath to cool.
- 2. Prepare the dressing: In a mixing bowl, combine mayonnaise and Dijon mustard until smooth.
- 3. Chop the eggs: Peel the cooled eggs under running water and chop them into small pieces. Add them to the dressing mixture.
- 4. Season: Mix in chopped chives, salt, and pepper until well combined.
- 5. Assemble wraps: Spoon the egg salad mixture into each lettuce leaf.
- 6. Serve: Enjoy immediately or refrigerate for up to one hour before serving.
Nutrition
- Serving Size: 1 lettuce wrap (approximately 100g)
- Calories: 180
- Sugar: 1g
- Sodium: 270mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg