Egg Salad Lettuce Wraps

Here’s a light, fresh, and low-carb Egg Salad Lettuce Wraps recipe—perfect for a quick lunch or snack:

🥬 Egg Salad Lettuce Wraps

🧾 Ingredients

• 6 large eggs
• ¼ cup mayonnaise
• 1 tsp mustard (Dijon or yellow)
• 1 tbsp lemon juice (or a splash of vinegar)
• 2 tbsp celery, finely chopped
• 2 tbsp red onion, finely chopped (optional)
• Salt and black pepper to taste
• 1 tbsp fresh parsley or chives, chopped (optional)
• Large lettuce leaves (romaine, butter lettuce, or iceberg)

👩‍🍳 Instructions

1. Boil the eggs:
   Place eggs in a pot, cover with water, and bring to a boil.
   Turn off heat, cover, and let sit for 10–12 minutes.
   Cool in cold water, peel, and chop.
2. Make the egg salad:
   In a bowl, combine chopped eggs, mayonnaise, mustard, lemon juice, celery, onion, salt, and pepper.
   Mix gently until creamy.
3. Add herbs:
   Stir in parsley or chives if using.
4. Assemble wraps:
   Spoon egg salad into lettuce leaves and fold like a wrap or taco.

💡 Tips & Variations

• Add avocado for extra creaminess.
• Sprinkle paprika or chili flakes for a kick.
• Swap mayo for Greek yogurt for a lighter version.
• Add chopped pickles or relish for tangy flavor.

🍽️ Serving Ideas

• Serve with sliced cucumbers or a side salad
• Pair with soup for a fuller meal
• Great for meal prep—keep filling separate and assemble fresh

If you want, I can give you a keto version with macros, a high-protein version, or a spicy loaded version 👍