Let Me Tell You How These Egg Salad Lettuce Wraps Saved My Lunch Routine
Honestly, if you’d told me five years ago I’d be raving about lettuce instead of bread, I’d have cracked up (get it? Eggs? Cracked?). But seriously, these egg salad lettuce wraps have become my go-to when I’m craving something satisfying but don’t feel like being fancy or carb-loading. I first started making them after a hectic morning juggling work emails and a dog who decided to rearrange the entire living room—I looked in the fridge, spotted some eggs and romaine, and just winged it. And guess what? Sometimes, last-minute lunches become the best ones. Plus, my partner still teases me about the time I tried to use iceberg and the whole thing fell apart faster than my New Year’s resolutions.
Why I Keep Making These (And Why You'll Probably Love Them, Too)
I make this when I want something quick but still feels like Real Food. My family goes a bit mad for this because it’s creamy, crunchy, and everyone can add their own extras (even my cousin who puts sriracha on literally everything). I admit, I used to get super annoyed peeling eggs until I learned the old 'ice bath' trick—before that, I lost half the whites every time. This recipe isn’t fussy, and to be honest, sometimes I even eat the filling with a spoon when no one’s watching. No judgment.
What You'll Need (And What You Can Swap If You Want)
- 6 large eggs (or medium, or whatever’s in your fridge—fresh from the farmer’s market are best, but let's be real, supermarket eggs are what I use 90% of the time)
- ¼ cup mayo (sometimes I go Greek yogurt if I’m feeling virtuous, and my grandmother swore by Duke’s Mayo, but honestly, any mayo will do)
- 1 teaspoon Dijon mustard (I’ve used yellow in a pinch, and once, horseradish mustard—which was wild, but not bad)
- 1 teaspoon lemon juice (a squeeze of bottled works if that's all you've got)
- Salt and black pepper, to taste
- 2 tablespoons chopped chives or green onion (if you skip it, no one’ll notice, but it’s nice for a pop of color)
- Romaine lettuce leaves (butter lettuce holds up well, iceberg...not so much, as I learned the hard way)
- Optional: a handful of diced celery, a pinch of paprika, or even a sprinkle of crumbled bacon if you’re feeling extra
How I Throw This Together (Hint: You Can’t Really Mess It Up)
- First, boil your eggs. I put mine in a saucepan, cover with cold water (about an inch above), then bring it to a gentle boil. Once it’s bubbling, I set a timer for 10 minutes (some folks say 9, some 11, I split the difference). After, straight into an ice bath so they peel easier. This is where I always lose patience and peel them too early—don’t be like me, let them cool properly.
- Peel the eggs (it’s always a little messy, but if a bit comes off, just eat it—chef’s treat).
- Chop your eggs up—not too fine, I like some chunks left. Toss them in a bowl. Add the mayo, mustard, lemon juice, salt, and pepper. Mix it up until it’s as creamy or chunky as you like (this is where I usually sneak a taste and sometimes add more mustard; depends on my mood).
- Stir in the green onions or chives. If you’re adding celery or bacon, toss that in too. Don’t worry if it looks a bit weird at this stage; it always does before it comes together.
- Now, spoon the egg salad onto the lettuce leaves. I pile it up so it’s almost falling out. If the leaves are small, just use more and make bite-sized wraps—kids love these ‘mini boats’.
- Eat immediately, or chill for a bit if you like it colder (I think it tastes better the next day, but good luck making it last that long).
Notes From My Kitchen (AKA Lessons Learned the Hard Way)
- I’ve tried store-bought hard boiled eggs and, honestly, they’re okay in a pinch. But the texture isn’t quite the same—just something I noticed.
- If you overboil the eggs and the yolks go a bit grey, it’s fine. The mayo covers a multitude of sins.
- Don’t stress if your egg salad looks a bit runny at first; a short chill in the fridge will usually help it set up.
Variations I’ve Messed Around With (Not All Winners!)
- I tried adding curry powder once—came out sort of Indian-inspired and my friend loved it, but I thought it was a bit much for breakfast.
- Swapped in avocado for some of the mayo (tasted great but turned a funky color after a while, so eat that one fresh!).
- One time I tried making it with pickled jalapeños; it was...well, intense. Maybe too intense. But if you like a kick, go for it!
The Gear I Use—And What to Do if You Don’t Have It
- Medium saucepan (for boiling eggs). If you don’t have one, I suppose you could microwave the eggs, but I haven’t tried that and I’m a bit wary!
- Mixing bowl. Or just use a big cereal bowl if that’s clean.
- Sharp knife and chopping board. I’ve used kitchen scissors in a pinch (not ideal, but it worked well enough).
Keeping It Fresh (Though It Usually Disappears Fast)
You can keep the egg salad in an airtight container in the fridge for up to 2 days—though honestly, in my house it never lasts more than a day! The lettuce gets soggy if you wrap them too far ahead, so keep the salad and lettuce separate until you’re ready to eat.
How I Like to Serve These (And a Family Quirk)
I usually put the egg salad in a bowl in the middle of the table and let everyone build their own wraps. My brother likes to add a little hot sauce and crumbled Fritos on top—don’t ask me why, but it’s a thing now. Sometimes I serve it with a side of pickles or cucumber slices for crunch. If it’s a picnic, I pack the salad in one container, lettuce in another—easy peasy.
Pro Tips I Learned By Doing It Wrong First
- I once tried rushing the cooling step after boiling and ended up with half the egg sticking to the shell—not worth it, trust me.
- If you don’t chop the eggs enough, the salad’s a bit too chunky for the lettuce to hold. Just give them an extra couple chops.
- Oh, and don’t leave the salad at room temp for hours; learned that the hard way at a potluck (eggs get a bit, um, whiffy).
Real Questions I’ve Gotten (And Honest Answers)
- Can I make these the night before?
- Yep, you totally can, just keep the egg salad and lettuce separate till morning. Actually, I find the flavors get a bit better overnight.
- What type of lettuce works best?
- Romaine holds up nicely, but butter lettuce is good too (and makes cute little cups). Iceberg’s a disaster for me, but you do you!
- Is there a way to make this dairy-free?
- Just use a mayo that’s dairy-free, like Primal Kitchen's avocado oil mayo. Greek yogurt obviously won’t work then.
- How keto is this, actually?
- Very! Eggs, mayo, lettuce—all low carb. Unless you go wild with add-ins like sweet relish (been there, not so keto).
- Can I use pre-boiled eggs?
- Sure, just know the texture can be a bit rubbery if they’ve been sitting a while. Serious Eats does a great deep dive on the best boiled egg techniques if you fancy reading more.
Oh, and if you want a fun side project: I sometimes pickle a few extra eggs for later using the method from this Bon Appétit recipe. It’s great for snacks, too, but that’s a whole different story…
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
- 8 large butter lettuce leaves
Instructions
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1Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes.
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2Drain the hot water and transfer the eggs to a bowl of ice water. Let cool for 5 minutes, then peel the eggs.
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3Chop the peeled eggs and place them in a mixing bowl. Add mayonnaise, Dijon mustard, chives, dill, garlic powder, salt, and black pepper. Mix until well combined.
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4Lay the lettuce leaves flat and spoon the egg salad evenly onto each leaf.
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5Fold or roll the lettuce leaves around the egg salad to form wraps. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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