Print

Healthy No-Mayo Egg Salad Lettuce Wraps (Easy 15-Min Lunch)

healthy no-mayo egg salad lettuce wraps - featured image
Print Recipe

These healthy no-mayo egg salad lettuce wraps are creamy, satisfying, and come together in about fifteen minutes. Made with Greek yogurt and avocado instead of mayonnaise, they’re perfect for a quick lunch or light dinner.

Ingredients

Scale
  • 8 large eggs, hard-boiled and peeled
  • 1/3 cup plain Greek yogurt (full-fat or 2%)
  • 1 medium ripe avocado
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons fresh chives or green onions, finely chopped
  • 8–10 large butter lettuce or romaine hearts leaves
  • Optional: crispy bacon bits, diced celery, pinch of cayenne

Instructions

  1. Hard-boil the eggs: Place 8 eggs in a single layer in a medium saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat, then remove from heat, cover, and let sit for exactly 10 minutes. Transfer eggs to a bowl of ice water and chill for at least 5 minutes.
  2. Peel and chop the eggs: Once cool, crack shells and peel under running cold water. Pat dry. Chop 6 eggs into small, even pieces (about 1/4-inch dice). Leave 2 eggs whole.
  3. Prepare the avocado base: Cut avocado in half, remove pit, and scoop flesh into a large mixing bowl. Add Greek yogurt, Dijon mustard, lemon juice, smoked paprika, salt, and pepper. Mash with a fork until smooth and creamy. Taste and adjust seasoning.
  4. Combine everything: Add chopped eggs and the 2 whole eggs to the bowl. Gently mash the whole eggs into the mixture, leaving some chunks. Fold until evenly coated.
  5. Add finishing touches: Stir in chopped chives or green onions. Taste and adjust seasoning if needed.
  6. Prepare lettuce wraps: Wash lettuce leaves and pat completely dry with paper towels. For butter lettuce, gently separate leaves. For romaine, cut off bottom and peel off individual leaves.
  7. Assemble wraps: Spoon about 1/3 cup of egg salad into the center of each lettuce leaf. Do not overfill.
  8. Serve immediately: Best eaten right away while lettuce is crisp and filling is cold. For meal prep, store egg salad and lettuce separately and assemble just before eating.

Notes

For easier peeling, use eggs that are at least a week old. The egg salad can be stored in an airtight container in the refrigerator for up to 4 days. Press plastic wrap directly onto the surface to prevent avocado browning. Do not freeze.

Nutrition

Keywords: egg salad, lettuce wraps, no mayo, healthy lunch, low carb, gluten free, high protein, easy recipe

Find it online: https://twinkletaste.com/healthy-no-mayo-egg-salad-lettuce-wraps-easy-15-min-lunch/