Why You’ll Love This Mini Egg Salad Lettuce Wraps

• Perfectly Portable and No-Mess. These are the ultimate grab-and-go lunch. The lettuce cup acts as a natural, edible wrapper, meaning no soggy bread and no crumbs all over your keyboard. They’re ideal for picnics, packed lunches, or just eating over the kitchen counter.
• A Lighter, Brighter Take on a Classic. We’re using Greek yogurt alongside a sensible amount of mayo for a creaminess that’s tangy and light, not gloppy. Loads of fresh dill and a squeeze of lemon juice cut through the richness, making each bite feel incredibly fresh.
• Endlessly Customizable to Your Taste. Not a fan of dill? Try chives or basil. Want a bit of heat? A dash of hot sauce or some finely diced jalapeño works wonders. This recipe is a fantastic template that you can make truly your own.
• They Look Far More Impressive Than the Effort Required. Seriously, presenting a platter of these neat little wraps makes it look like you’ve spent ages in the kitchen. It’s our little secret how easy they really are to put together.

Ingredients & Tools

• 6 large eggs
• 1/3 cup plain Greek yogurt (I use full-fat for creaminess, but any works)
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped celery
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh chives, chopped
• Salt and freshly ground black pepper to taste
• 1 head of butter lettuce (or little gem lettuce), leaves separated
• Paprika or chives for garnish (optional)

Tools: Medium saucepan, slotted spoon, bowl for ice bath, mixing bowl, fork or potato masher.

The quality of your eggs really matters here, as they are the main event. Fresh, good-quality eggs will have richer, yellower yolks and a better flavor. The Greek yogurt is my secret for adding protein and a lovely tang without weighing everything down.

Serves: 2-3 (makes about 10-12 mini wraps) | Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes (plus cooling)

Before You Start: Tips & Ingredient Notes

• Get your ice bath ready first. This is the single most important step for easy-peel eggs. Fill a medium bowl with cold water and ice cubes before you even turn on the stove. The shock of the cold water stops the cooking process immediately, preventing that grey ring around the yolk.
• Why butter lettuce? Its cup-like shape and soft, pliable leaves are perfect for wrapping. The flavor is also mild and slightly sweet, which complements the egg salad beautifully without competing. If you can’t find it, little gem or even small, inner romaine leaves work well.
• Chop your veggies finely and uniformly. You want little bursts of flavor and crunch in every bite, not large, overwhelming chunks. A fine dice on the red onion and celery ensures the egg salad is easy to scoop and eat.
• Let the egg salad chill. I know it’s tempting to dig right in, but allowing the mixed egg salad to rest in the fridge for at least 15-20 minutes lets the flavors meld together beautifully. It becomes even more delicious.

How to Make Mini Egg Salad Lettuce Wraps

Serving Suggestions

Complementary Dishes

• A simple tomato soup — The classic pairing of egg salad and soup gets a fresh, light twist. The acidity of the tomatoes cuts through the creaminess of the salad perfectly.
• A vibrant quinoa salad with lemon vinaigrette — For a more substantial meal, serve these wraps alongside a grain-based salad. The quinoa adds heft and the lemony dressing echoes the flavors in the wrap.
• Oven-baked sweet potato fries — The sweetness of the fries is a fantastic contrast to the savory, tangy egg salad. It’s a fun, satisfying combo that feels like a treat.

Drinks

• A crisp Sauvignon Blanc — The wine’s citrusy and herbal notes are a dream match for the dill and lemon in the egg salad. It elevates the whole meal.
• Sparkling water with a cucumber slice — For a non-alcoholic option, the clean, refreshing fizz and subtle cucumber flavor cleanse the palate between bites beautifully.
• Iced green tea with mint — The slight bitterness of the green tea and the coolness of the mint provide a refreshing counterpoint to the rich egg salad.

Something Sweet

• Lemon bars — Continuing the citrus theme, a tangy, sweet lemon bar is the perfect way to end this light meal. It feels bright and satisfying without being too heavy.
• A bowl of mixed berries — Simple, fresh, and effortless. The natural sweetness of ripe strawberries, blueberries, and raspberries is all you need after these savory wraps.
• Dark chocolate-covered almonds — Just a few of these provide a rich, crunchy, and slightly salty finish that feels indulgent but isn’t over the top.

Top Mistakes to Avoid

• Mistake: Skipping the ice bath. This is the number one reason for difficult-to-peel eggs and that unappetizing grey yolk. The rapid cooling contracts the egg inside the shell, creating a gap that makes peeling a breeze.
• Mistake: Over-mixing the egg salad. You’re aiming for a cohesive mixture, not a smooth paste. Using a fork or a potato masher and stopping while there’s still some texture is key. Over-mixing can make it gluey.
• Mistake: Using wet lettuce leaves. Water is the enemy of a good lettuce wrap. It makes the filling slide out and dilutes the flavor. Taking that extra moment to pat the leaves completely dry is a game-changer.
• Mistake: Not seasoning enough. Egg salad needs a good amount of seasoning to really sing. Be generous with the salt and pepper, and don’t forget the acid from the lemon juice. Taste as you go!

Expert Tips

• Tip: Grate your eggs for a super-speedy prep. If you’re short on time or want an ultra-uniform texture, use the large holes of a box grater to grate the cooled, peeled eggs. It’s surprisingly quick and gives you a wonderfully fine consistency.
• Tip: Add a secret ingredient for extra crunch. A tablespoon of finely chopped cornichons or capers can add a brilliant salty, crunchy punch that takes the flavor profile to a whole new level. It’s a little chef’s secret.
• Tip: Make it a day ahead. The egg salad itself actually gets better after a night in the fridge. Just keep the lettuce leaves separate and assemble right before serving to maintain that perfect crispness.
• Tip: Turn them into appetizer cups. For a party, use endive leaves instead of butter lettuce. Their sturdy, boat-like shape is perfect for passing around on a tray, and their slight bitterness is a great contrast.

FAQs

Can I make this egg salad ahead of time?
Absolutely! In fact, I highly recommend it. The flavors have time to develop and meld together, making it even more delicious. The egg salad will keep beautifully in an airtight container in the refrigerator for up to 3 days. The key is to store the salad and the lettuce leaves separately. Assemble the wraps just before you plan to eat them so the lettuce stays crisp and doesn’t get soggy.

What’s the best way to hard-boil eggs so they peel easily?
The method outlined in the recipe—starting with cold water, boiling, then resting covered off the heat, followed by an immediate ice bath—is the most reliable way I’ve found. The age of the eggs can also be a factor. Slightly older eggs (a week or two old) are often easier to peel than super-fresh ones because the air pocket inside is larger. But the ice bath trick works wonders regardless.

Can I make this recipe dairy-free?
Yes, easily! Simply replace the Greek yogurt with an equal amount of additional mayonnaise, or for a tangy twist, use a dairy-free plain yogurt alternative. Just make sure it’s a thick variety, like one made from coconut or soy, so your egg salad doesn’t become too runny.

My egg salad is a bit dry. How can I fix it?
This can happen if your eggs are on the larger side or your yolks are particularly dense. No problem! Just stir in an extra tablespoon of Greek yogurt or mayonnaise at a time until it reaches your desired creaminess. You can also add a tiny splash of lemon juice or even a teaspoon of water to loosen it up.

What are some other mix-in ideas?
This recipe is a fantastic canvas! For a smoky flavor, add a pinch of smoked paprika or some crumbled cooked bacon. For a curry twist, stir in a teaspoon or two of curry powder. You could also add diced avocado (add it right before serving so it doesn’t brown), or swap the dill for other soft herbs like tarragon or basil. Get creative!