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Egg Salad Lettuce Wraps

Servings: 3

Prep time: 5 min Cooking time: 10 min


  • 6 Eggs

  • 3/4 cup Plain Greek Yogurt, Low-Fat (or dairy free yogurt)

  • 3 tbsps Light Mayonnaise (or vegan mayo)

  • 1 1/2 tsps Dijon Mustard

  • 2 Pickle Spears, chopped

  • 6 Celery Stalks, chopped

  • 1/3 cup Red Onion, diced

  • 1/3 tsp Black Pepper (or to taste)

  • 2 heads Boston Lettuce, peeled apart into leaves and washed


  1. Hard boil the eggs: Add eggs to a medium saucepan and fill water just above eggs. Bring to a boil, then reduce heat to a high simmer for 10 minutes. Run eggs under cold water and peel.

  2. Whisk yogurt, mayonnaise, mustard, pickles, and pepper in a medium bowl.

  3. Chop the eggs and transfer them to the bowl.

  4. Add celery and onion, and stir to combine.

  5. Assemble lettuce wraps just before serving: Cut lettuce leaves in half and double-layer them to make 2 lettuce wraps. Divide the egg salad among the wraps.



  • Leftovers: Refrigerate the egg mixture in an airtight container for up to three days.

  • Serving Size: One serving is approximately two to three lettuce wraps.

  • More Flavor: Add smoked paprika or dried tarragon for more flavor.

  • Dairy Free: Use dairy free yogurt and veganaise in place of mayonnaise.

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