Description
A refreshing, low-carb twist on the classic egg salad sandwich. These lettuce wraps are light, crunchy, and packed with protein—perfect for quick, healthy meals.
Ingredients
Scale
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2 large eggs, hard-boiled
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1 tbsp mayonnaise
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1 tsp Dijon mustard
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Salt and black pepper, to taste
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2–3 iceberg lettuce leaves
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¼ cup shredded carrots (on the side)
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Optional: green onions, parsley, paprika
Instructions
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Hard-boil eggs, cool in ice water, peel, and chop.
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Mix chopped eggs with mayonnaise, mustard, salt, and pepper.
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Rinse and dry lettuce leaves.
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Fill lettuce leaves with egg salad.
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Serve with shredded carrots or other fresh vegetables.
Notes
- For extra flavor, mix in chopped herbs or a pinch of paprika.
- Keep lettuce and egg salad separate if prepping ahead.
- Best enjoyed fresh for maximum crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: No-Cook (except boiling eggs)
- Cuisine: American