Egg Salad Lettuce Wrap
Quick answer
Hard-boiled eggs are roughly chopped and folded into Greek yogurt with a small amount of mayonnaise, producing a lighter take on classic egg salad.
What makes this special
- Greek yogurt provides a tangier, lighter alternative to mayonnaise while binding the chopped hard-boiled eggs.
- Greek yogurt replaces most of the mayo for a lighter, tangier egg filling
- Celery crunch and Dijon sharpness punctuate the egg's richness
Key ingredients
Core cooking flow
- 1 Fill a pot with enough water to cover 4 eggs and bring it to a boil over high heat.
- 2 Transfer the cooked eggs to cold water for 3 minutes, then peel them carefully.
- 3 Shake excess water from 10 romaine leaves and lay them flat so they stay crisp.
Hard-boiled eggs are roughly chopped and folded into Greek yogurt with a small amount of mayonnaise, producing a lighter take on classic egg salad. The yogurt stands in for most of the mayonnaise, cutting calories while adding a subtle tang that lifts the richness of the yolks. Crisp romaine leaves replace bread as the wrapper, reducing carbohydrates without sacrificing the satisfying structure of each bite. Diced celery provides textural contrast against the soft filling, and Dijon mustard introduces a mild sharpness that cuts through the egg's richness. A squeeze of lemon juice brightens the entire mixture and keeps the flavor from feeling heavy. Sliced green onion or a dusting of smoked paprika added at the end gives the filling a little color and rounds out the flavor. The dish comes together in under fifteen minutes and holds well in the refrigerator, making it a practical choice for meal prep or a light weekday lunch.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Fill a pot with enough water to cover 4 eggs and bring it to a boil over high heat.
Add the eggs, reduce to medium heat, and cook for 10 minutes so the yolks set fully without becoming chalky.
- 2Season
Transfer the cooked eggs to cold water for 3 minutes, then peel them carefully.
Let the centers cool completely before chopping, because warm yolks smear into the dressing and make the salad feel heavy.
- 3Step
Shake excess water from 10 romaine leaves and lay them flat so they stay crisp.
Dice 50 g celery into about 0.5 cm pieces, keeping the pieces small enough to fold through the eggs but large enough to crunch.
- 4Step
Coarsely mash the cooled eggs with a fork, leaving visible pieces of white and yolk.
Avoid making a smooth paste, because the filling should feel creamy while still having enough texture for the lettuce wrap.
- 5Season
In a bowl, mix 3 tbsp Greek yogurt, 1 tbsp mayonnaise, 1 tsp Dijon mustard, and 1 tsp lemon juice until smooth.
Combining the dressing first prevents mustard pockets and keeps the lighter yogurt base evenly seasoned.
- 6Finish
Add the mashed eggs and celery to the dressing and fold gently with a spatula until just coated.
Spoon about 2 tbsp onto each romaine leaf, roll or fold it loosely, and serve right away before the leaves soften.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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