Egg Salad Lettuce Wraps

By Sally Cameron on April 14, 2014

Appetizers & Snacks, Eggs, Gluten-Free, the daniel plan

What to do with all of those pretty eggs you’ve hard boiled for Easter? Make egg salad out of them then spoon it into lettuce cups for Egg Salad Lettuce Wraps. Egg salad is easy to make and can be done a day ahead of time, then fill leaves and enjoy. Radicchio provides beautiful color but you can use green butter lettuce leaves too.

Egg Salad Egg Wraps |

Egg Salad Lettuce Wraps

Sure, you can cut hard boiled eggs in half and make classic creamy Deviled Eggs, but here is delicious and different option – egg salad piled into lettuce leaves that act as a wrapper.  Egg salad lettuce wraps work well for Easter brunch or lunch, as a snack, or as part of a buffet alongside a platter of fresh fruit, muffins, bacon, and breakfast potatoes. A buffet like this would make an easy and stress-less Easter celebration meal.

Mayonnaise Options for the Dressing

For the dressing base, use your favorite mayonnaise or make your own for fantastic flavor. It’s a bit of work but worth it. Here’s my recipe for homemade mayonnaise. You can use the herbs or leave them out. The store-bought mayo I use in my kitchen is Vegenaise. It’s got a clean light taste that I love. Find it in the refrigerated dairy section. Another tasty option is mayo made with aquafaba, the liquid from canned chickpeas.

Egg Salad Egg Wraps |

Make the Egg Salad

To make the egg salad, peel hard boiled eggs and cut in half lengthwise. Dice eggs and add to the bowl with the dressing. Add finely chopped celery and onion, plus fresh chopped dill. A squeeze of fresh lemon juice lifts and brightens the flavor. It’s that simple. For more kick, try adding a little horseradish.

It’s a Wrap

For wraps, you can use radicchio leaves for their gorgeous color. Radicchio is a leafy vegetable from the chicory family that has a slightly bitter-peppery bite to it. Cut out the core and peel off the leaves to fill with the salad. Napa cabbage leaves, small butter lettuce leaves, small iceberg leaves and endive leaves all work well as wraps or cups. You could also spoon it into avocado halves, or steamed, split and grilled artichokes to get really fancy.

Egg Salad Egg Wraps |

For another wrap or lettuce cup recipe, try these ahi tuna salad cups. If you don’t like tuna, try it with tiny cooked bay shrimp.

Deviled Egg Lettuce Wraps |
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Egg Salad Lettuce Wraps

Creamy classic egg salad spooned into lettuce wraps or cups. A great way to use up your hard boiled eggs for Easter brunch or lunch. For how to make perfect hard boiled eggs that peel easily see my post. For some kick, add a little horseradish, or try a little curry powder.
Course lunch, Salad, Snack
Cuisine American
Keyword Egg, salad, wraps
Servings 4
Calories 241kcal


Egg Salad

  • 1/3 cup Vegenaise or your favorite mayonnaise
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 6 hard boiled eggs peeled and chopped small
  • 1 large rib celery chopped fine
  • 2 tablespoons finely chopped onion or shallot optional
  • 2 teaspoons fresh chopped dill


  • 12 leaves Raddichio, butter lettuce, or napa cabbage or more as needed


  • To a medium bowl add the Vegenaise, and lemon juice. Season with salt and pepper and taste. Adjust seasoning to your tastes preferences. Stir until smooth.
  • Add chopped egg, celery, onion and dill. Fold together gently. Scoop into lettuce leaves and serve sprinkled with extra fresh dill if desired.


Calories: 241kcal | Carbohydrates: 3g | Protein: 10g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 280mg | Sodium: 368mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
  1. Hari Chandana - April 14th, 2014

    Lovely pictures!!

  2. Madonna/aka/Ms. Lemon - April 14th, 2014

    Love Vegenaise. Thanks for introducing me to it. They now make a soy-free versions. I will be making these wraps. I’ve used dill, but have not tried the curry.

  3. Sally - April 15th, 2014

    Me too Madonna. I have not tried them all yet. I like the reduced fat one the best so far. Love the light taste. Tried the grapeseed oil and actually did not like it, but that is just my tastebuds. Like that their products are non-GMO. Their horseradish sauce is wonderful!

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