Egg Salad Lettuce Wraps Light

This protein-packed egg salad lettuce wrap recipe is my answer to lunchtime cravings when I am searching for something light but still hearty. The creamy Greek yogurt brings tang and richness without heaviness and every bite has a cool crunch from fresh celery. These wraps are a speedy solution for low-carb eating and a favorite at my kitchen table any time I want something refreshing but satisfying.

I first made this on a sunny spring Saturday when I needed something filling after gardening for hours. My partner loved the crunch so much we now use this recipe for every picnic.

Ingredients

• Hard-boiled eggs, chopped: These add protein and give the salad its classic flavor. Use eggs that are no more than a week old for the easiest peeling.
• Greek yogurt: The glue that makes the salad creamy but keeps the calories down. Choose a thick full-fat version for the richest taste.
• Celery, diced finely: Provides a clean crisp crunch and balances the creaminess. Select firm stalks with fresh leaves.
• Chives: Add subtle onion flavor and nice color. Fresh chives make a big difference.
• Salt and pepper: Simple seasoning lets the main ingredients shine.
• Large lettuce leaves: These become your tasty edible cups. Opt for butter lettuce or romaine for the right shape and a soft bite.

Instructions

Prepare the Eggs:

Chop hard-boiled eggs into pieces about the size of peas so every bite has texture but is not chunky.

Mix the Filling:

Combine chopped eggs, Greek yogurt, celery and chives in a large mixing bowl. Stir gently so the eggs keep some shape but the yogurt evenly coats every piece.

Season to Taste:

Sprinkle with salt and freshly cracked pepper. Taste a little and adjust as needed for balance between creamy, salty and bright.

Assemble the Wraps:

Lay out washed, dried lettuce leaves on a plate. Spoon generous portions of the egg salad mixture in the center of each leaf. Do not overfill as this makes them trickier to eat.

Serve Cold:

Eat immediately while everything is crisp and cold or keep in the fridge until lunchtime. I like mine with a side of sliced tomatoes.

I love the creamy texture that Greek yogurt brings to this filling. There is always chatter around the kitchen when someone adds a little extra chive. The wraps remind me of summer lunches with my grandmother who always set out crisp lettuce and egg salad side by side.

Storage Tips

Store any leftover egg salad in an airtight container in the fridge for up to two days. For best texture assemble the wraps just before eating so the lettuce stays crisp. If you want to prep in advance keep the filling and greens separate until ready to eat.

Ingredient Substitutions

No Greek yogurt on hand? Swap in avocado for a different kind of creaminess or use light mayo for something more classic. Try adding a touch of Dijon for a flavor boost and feel free to toss in a sprinkle of smoked paprika for depth. Fresh parsley can stand in for chives if needed.

Serving Suggestions

Add a small handful of microgreens for even more crunch and color. You can pair these wraps with a simple fruit salad or serve alongside crunchy pickles. For larger appetites double the filling and roll up in a bigger leaf or offer open-faced style.

Cultural Context

Egg salad wraps are a spin on the classic American egg salad sandwich. These lettuce wraps offer the same familiar flavor in a lighter and fresher format. They have become especially popular as more people look for quick low-carb lunch ideas.

Seasonal Adaptations

Spring: Use fresh spring chives and local eggs for the best flavor. Summer: Add diced cucumber or radishes for more crunch. Autumn: Pair with apple slices or sprinkle with a pinch of curry powder for a fall-inspired twist.

Success Stories

A friend who tried these for a brunch potluck messaged me saying her picky eater finally ate something green because of these wraps. I have also shared this recipe at work gatherings and everyone asks for the secret to making egg salad so creamy.

Freezer Meal Conversion

Egg salad does not freeze well because the texture of eggs changes after thawing. For easy meal prep make the filling up to two days in advance and store in the refrigerator. Wrap in lettuce when you are ready for a speedy lunch.

These wraps are light yet filling and make a fresh addition to your lunch rotation. Enjoy every crisp, creamy bite!

Common Recipe Questions

→ What can I use instead of Greek yogurt?

You can substitute sour cream or regular yogurt for a similar creamy texture and tang.

→ Can I prepare egg salad lettuce wraps in advance?

Yes, you can make the egg mixture ahead and assemble wraps just before serving for best texture.

→ What lettuce type works best for wraps?

Large, sturdy leaves like romaine or butter lettuce hold the filling well and provide crunch.

→ How do I add extra flavor?

Try mixing in Dijon mustard or a sprinkle of paprika for added depth and spice.

→ Are these suitable for low-carb diets?

Yes, these wraps are naturally low in carbs and gluten-free, making them diet-friendly.

→ Can I add more vegetables to the filling?

Diced bell peppers, green onions, or fresh herbs can be added for variety and nutrition.