Lettuce leaves make a great vehicle for low carb meals and snacks. Recently, I was craving an egg salad sandwich, but I didn’t want to have the added carbs with this particular meal. I thought why not put it in a lettuce leaf. This seems so obvious I hesitate to write about it. However, sometimes it is simple “real life” recipes that my friends and family appreciate the most. In that spirit, I hope you enjoy these egg salad lettuce wraps. They are perfect for breakfasts, lunches, or snacks.
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Egg Salad Lettuce Wraps
(the following recipe is for 1 serving – increase amounts as needed for additional servings)
2 eggs
1 tablespoon of mayonnaise (I mostly use Chosen Food’s 100% avocado oil based mayonnaise – click the link to buy on Amazon. (It’s gluten free and sugar free. Sometimes I make my own)
1/2 teaspoon of yellow mustard
1/8 teaspoon of white pepper
Salt
2-4 butter lettuce leaves (if using 4 double them up)
Chopped fresh parsley for garnish
1. Peel the eggs. (Time saver tip: many stores carry hard boiled and already peeled eggs).
2. Slice the eggs in two different directions using an egg slicer. Place eggs in a small bowl.
3. Add mayonnaise, mustard, pepper and salt to taste to the small bowl with the eggs.
4. Mash all of the ingredients together with a fork.
5. Divide the egg salad between to lettuce leaves and garnish with chopped fresh parsley.
Egg Salad Lettuce Wraps
Ingredients
- (The following recipe is for 1 serving - increase amounts as needed for additional servings)
- 2 eggs
- 1 tablespoon of mayonnaise (I mostly use Chosen Food's 100% avocado oil - it's gluten free and sugar free, but sometimes I make my own)
- 1/2 teaspoon of yellow mustard
- 1/8 teaspoon of white pepper
- Salt
- 2 butter lettuce leaves
- Chopped fresh parsley for garnish
Directions
- Step 1 1. Cook and peel the eggs. (Time saver tip: many stores carry hard boiled and already peeled eggs).
- Step 2 2. Slice the eggs in two different directions using an egg slicer. Place eggs in a small bowl.
- Step 3 3. Add mayonnaise, mustard, pepper and salt to taste to the small bowl with the eggs.
- Step 4 4. Mash all of the ingredients together with a fork.
- Step 5 5. Divide the egg salad between to lettuce leaves and garnish with chopped fresh parsley.
