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Egg Salad Lettuce Wraps Light

Egg Salad Lettuce Wraps Light for a Flavorful Healthy Lunch

Enjoy a delicious and healthy twist on a classic dish with Egg Salad Lettuce Wraps Light, perfect for a quick lunch or snack.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 wraps
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Salad
  • 4 large hard-boiled eggs Or egg substitutes or silken tofu for a lighter version.
  • ¼ cup mayonnaise Opt for light mayo or Greek yogurt for a healthier choice.
  • ¼ cup Greek yogurt Can substitute with sour cream.
  • 1 tablespoon Dijon mustard Regular mustard works well for a milder taste.
  • 1-2 stalks celery Diced cucumber is a great alternative.
  • 2-3 stalks green onions Substitute with chives for milder flavor.
  • ½ tablespoon lemon juice Use vinegar in a pinch.
  • ½ teaspoon paprika Smoked paprika can elevate flavor.
  • to taste salt
  • to taste black pepper
For the Wraps
  • 8 leaves lettuce (butter, romaine, or iceberg) Leafy kale can also be used.

Equipment

  • Mixing bowl
  • Pot
  • whisk
  • Knife
  • Cutting board
  • Ice Bath

Method
 

Preparation Steps
  1. Begin by boiling the eggs in a pot of water for about 10-12 minutes until hard-boiled. Transfer to an ice bath to cool, then peel and chop into small pieces.
  2. In a mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Whisk until smooth and creamy.
  3. Finely chop celery and green onions. Fold into the creamy dressing along with paprika. Mix until well-combined.
  4. Gently fold in the chopped eggs. Season with salt and black pepper to taste.
  5. Rinse and dry the lettuce leaves. Lay them flat, providing a vessel for the egg salad.
  6. Spoon the egg salad mixture into the center of each lettuce leaf. Garnish with additional green onions or paprika if desired.

Nutrition

Serving: 1wrapCalories: 150kcalCarbohydrates: 5gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 250mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Maintain crispness by keeping lettuce leaves separate from egg salad until serving. Prepare egg salad in advance and store in an airtight container for up to three days. Avoid overcooking eggs for best texture. Experiment with variations like diced pickles or fresh herbs.

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