Egg Salad Lettuce Wrap

Quick answer

Total time: 22 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

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.

Ingredients

servings

IngredientAmountUnit

eggs4 eaea

romaine leaves10 pcspcs

Greek yogurt3 tbsptbsp

mayonnaise1 tbsptbsp

celery50 gg

Dijon mustard1 tsptsp

lemon juice1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

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.
2

Season

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.
3

Step

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.
4

Step

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.
5

Season

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Greek yogurt provides a tangier, lighter alternative to mayonnaise while binding the chopped hard-boiled eggs.
Finish cue: Add the mashed eggs and celery to the dressing and fold gently with a spatula until just coated.
Avoid this: Avoid making a smooth paste, because the filling should feel creamy while still having enough texture for the lettuce wrap.
Substitution: Crisp romaine leaves replace bread as the wrapper, reducing carbohydrates without sacrificing the satisfying structure of each bite.
Storage and reheating: 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.