Egg Salad Lettuce Wraps
These Egg Salad Lettuce Wraps are packed with flavor and an easy to make lunch, snack or dinner option!
Servings: 2 Servings
Calories: 400kcal
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.
Nutrition
Calories: 400kcal | Carbohydrates: 5g | Protein: 17g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 393mg | Sodium: 635mg | Potassium: 306mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6079IU | Vitamin C: 17mg | Calcium: 76mg | Iron: 2mg