Pin A protein-packed, low-carb lunch option with creamy texture and crunch.
I first made these light egg salad lettuce wraps on a busy weekday and they became a go-to lunch for me ever since.
Ingredients
- Hard-boiled eggs: 4 eggs, chopped
- Greek yogurt: 1/4 cup
- Celery: 1 stalk, finely diced
- Chives: 1 tbsp, chopped
- Salt and pepper: To taste
- Lettuce leaves: 4 large leaves
Instructions
- Mix Ingredients:
- In a bowl, combine eggs, yogurt, celery, chives, salt, and pepper.
- Assemble Wraps:
- Spoon the mixture into lettuce leaves and serve cold.
Pin My kids love helping by mixing the salad and filling the leaves, turning lunch prep into a fun family moment.
Required Tools
A knife and mixing bowl are all you need to prepare these wraps.
Nutritional Information
Each serving: 190 calories, 11 g fat, 3 g carbs, 17 g protein.
Dietary Details
This dish suits low-carb and gluten-free diets.
Pin Egg salad lettuce wraps are a simple solution for busy lunches and taste even better with an extra sprinkle of chives.
Recipe FAQ
- → Can I use mayonnaise instead of Greek yogurt?
Yes, mayonnaise can replace Greek yogurt for a richer, classic taste, though Greek yogurt adds a light touch.
- → Which type of lettuce works best for wraps?
Large, sturdy leaves such as romaine or iceberg hold the filling well and provide crunch.
- → How can I enhance the flavor further?
Try adding Dijon mustard, paprika, or extra fresh herbs like dill for more depth.
- → Is this dish suitable for meal prep?
The egg mixture keeps well refrigerated; assemble wraps just before serving to maintain freshness.
- → Are there alternative proteins I can use?
Chopped cooked chicken or tofu can be substituted for eggs to fit different dietary needs.