Imagine sinking your teeth into a crisp, refreshing lettuce wrap packed with creamy, herb-infused egg salad that's not just mouth-wateringly delicious, but also incredibly healthy! These Low Carb Egg Salad Lettuce Wraps are about to become your new obsession - a perfect blend of protein-rich eggs, zesty Dijon mustard, and fresh dill, all nestled in a crisp romaine lettuce embrace. Whether you're watching your carb intake, looking for a quick lunch, or just want a satisfying meal that doesn't compromise on flavor, this recipe is your ultimate game-changer!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 hard-boiled eggs, chopped
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon fresh dill, chopped
- 1 head of romaine lettuce, leaves separated
Instructions
- Begin by preparing your hard-boiled eggs. If you haven't already done so, boil the eggs for about 10-12 minutes, then cool them in cold water before peeling and chopping them into small pieces.
- In a medium mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, salt, and pepper. Mix thoroughly until all the ingredients are well incorporated and the eggs are evenly coated.
- Add the freshly chopped dill to the egg mixture and gently fold it in to ensure even distribution without mashing the eggs.
- Take a head of romaine lettuce and carefully separate the leaves. Choose 8-12 intact leaves to use as wraps.
- To assemble the lettuce wraps, spoon a generous amount of the egg salad mixture into the center of each lettuce leaf.
- Fold the sides of the lettuce leaf over the filling and roll it up to create a wrap. You can secure it with a toothpick if desired.
- Repeat the process for the remaining lettuce leaves and egg salad mixture.
- Serve the low carb egg salad lettuce wraps immediately, or refrigerate them for a short time if you prefer them chilled. Enjoy your healthy and delicious meal!
Tips
- For perfectly boiled eggs, use eggs that are a few days old - they're easier to peel.
- Cool your hard-boiled eggs immediately in an ice bath to stop the cooking process and prevent that grey ring around the yolk.
- Choose large, sturdy romaine lettuce leaves for the best wrap structure.
- Pat your lettuce leaves dry before filling to prevent sogginess.
- For extra flavor, try adding a sprinkle of paprika or a dash of cayenne pepper to your egg salad.
- Prepare the egg salad mixture in advance and keep it refrigerated for a quick, grab-and-go meal.
- For a dairy-free version, substitute mayonnaise with mashed avocado or Greek yogurt.
Nutrition Facts
Calories: 129kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 2g
Cholesterol: 191mg
