Egg Salad Lettuce Wraps
One of the most important things to learn while living a ketogenic lifestyle, is to have ready to eat foods on hand before you get hungry! If you have hard boiled eggs and precooked bacon in the refrigerator, you can have these Egg Salad Lettuce Wraps ready and on your plate in no time.
Just mix a few ingredients together and you have a delicious, flavor packed lunch, snack or even a light dinner. This low-carb Egg Salad is Keto, Whole30 and Paleo friendly, so it’s easy on the waistline as well.
How to make Egg Salad Lettuce Wraps:
Dice the eggs and place them in a bowl.
Tip: I like to slice my hard boiled egg in an egg slicer.
Then flip it around and slice it in the other direction to “dice” it.
Add the keto mayonnaise and Dijon mustard, garlic, diced green onions, Italian parsley, salt and pepper to the bowl.
Stir together until thoroughly combined.
Serve on lettuce leaves sprinkled with chopped bacon and sprinkled with paprika.
So yummy!!
Recipe Tips & Tricks
- Egg Salad can be stored in a sealed container in the refrigerator for up to 3 days.
- If you cannot find sugar-free (keto) mustard do not panic, just use Grey Poupon and call it good. We are only using 1 teaspoon!
- If you prefer cilantro, use cilantro. Don’t like paprika, leave it off. Make adjustments to fit your own tastes.
- I always have a dozen hard boiled eggs in the refrigerator to use for egg salad, deviled eggs or just to snack on with sea salt.
- I also cook a package of bacon in the oven (375 for 20 minutes) and keep it in the refrigerator to snack on or reheat and serve with eggs for a quick breakfast.
How do you hard boil eggs?
Instant Pot – Pour one cup of water into the liner of your pressure cooker. Add the trivet, then stack the eggs on top.
Cook on Manual for 5 minutes, release the pressure after 5 minutes, then remove the eggs and place them in an ice bath for 5 minutes. You can find the step-by-step instructions in this post.
Stove-top – Place eggs in a single layer at the bottom of a saucepan. Add enough water to cover the eggs with at least 2 inches of water.
Bring to a boil over high heat. Turn off the heat, cover the pan, and let sit for 10 to 12 minutes.
Drain the water and run cold water over the eggs to stop them from cooking further.
Store hard boiled eggs in a covered container in the refrigerator for up to 5 days.
More delicious lunch recipes:
- Tex-Mex Chicken Salad Stuffed Avocados
- Chef Salad
- Roasted Cauliflower Garlic Soup – use chicken stock
- Homemade Keto Mayonnaise just in case you need a recipe
Enjoy!!
PS – if you would like to make a larger batch, hover over the 2 Servings and a slide will appear. Adjust to the number of servings that you need.
Egg Salad Lettuce Wraps
Ingredients
- 4 large hard boiled eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 clove garlic pressed or finely minced
- 2 Tablespoons green onions, chopped 2 green onions
- 1 Tablespoon Italian parsley, chopped
- 1/8 teaspoon sea salt
- black pepper to taste
- 6 lettuce leaves Butter or Romaine
- 2 slices cooked bacon chopped
- paprika optional garnish
Instructions
- Dice eggs and place them in a bowl.
- Tip: I like to slice my hard boiled egg in an egg slicer. Then flip it around and slice it in the other direction to “dice” it.
- Add the keto mayonnaise and Dijon mustard, garlic, diced green onions, Italian parsley, salt and pepper to the bowl.
- Stir together until thoroughly combined.
- Serve on lettuce leaves sprinkled with chopped bacon and sprinkled with paprika.
Notes
- Egg Salad can be stored in a sealed container in the refrigerator for up to 3 days.
- If you cannot find sugar-free (keto) mustard do not panic, just use Grey Poupon and call it good. We are only using 1 teaspoon!
- If you prefer cilantro, use cilantro. Don’t like paprika, leave it off. Make adjustments to fit your own tastes.
- 5 carbs – 1 fiber = 4 net carbs BUT the calculations are made using standard mayonnaise and mustard, so they are approximate.
