These Low Carb Egg Salad Lettuce Wraps are gluten free and super easy to make! This recipe is perfect for meal prepping lunches for the week!
Ok you guys, summer is in full swing! If you’re like me and you want a quick and easy lunch that is light and refreshing, then this recipe is for you!
Egg Salad…I love it, honestly I haven’t made it in quite some time since going Gluten Free. Normally I would have it on bread as a sandwich. Now I now there are plenty of Gluten Free breads out there, but I personally try not to eat those a lot. Mostly because of the high carbs.
I don’t know about you, but for me when it’s summer time I try not to eat so many carbs, well because frankly I don’t want to look like an elephant in a swim suit.
I just feel less bloated and feel lighter when I’m not eating a lot of carbs. So I decided to use these big beautiful Romaine Leaves for a wrap. You can use any type of large lettuce leaf.
You can also play around with different ingredients, if you don’t like the onions, take them out. I like the oniony taste, it’s not over powering though.
I also use Tarragon as one of the spices in this Egg Salad. Tarragon is a must for any egg recipe.
I haven’t found any other use for it yet, if you know what else I can use Tarragon for, let me know in the comments below and I’ll try and make a dish with it!
And don’t forget if you make this, take a picture and Hashtag it #Tastefulventure on Instagram so I can see!
Enjoy!
Low Carb Egg Salad Lettuce Wraps
These Low Carb Egg Salad Lettuce Wraps are gluten free and super easy to make! This recipe is perfect for meal prepping lunches for the week!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2-3 1x
- Category: Lunch
- Cuisine: Low Carb
Ingredients
- 4–6 Romaine Leaves
- 6 hard boiled Eggs
- 1 Green Onion stalk chopped thin
- 1 Tbs Shallots finely chopped
- 1 Tbs Dill Pickles finely chopped
- 1/4 cup Mayo
- 1 Tbs Honey Dijon Mustard
- 1 tsp Tarragon
- Salt and Pepper to taste
Instructions
- Add eggs to medium saucepan and fill water just above eggs.
- Bring to boil, the reduce heat to a high simmer for 10 minutes.
- Run eggs under cold water and peel.
- Add eggs to medium size bowl and mash with a whisk or fork.
- Add the rest of the ingredients and stir well.
- Scoop egg salad onto romaine leaves and serve.
- Enjoy!
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This recipe is truly incredible!!! I followed it precisely and it turned out amazing!
Thank you so much Blanca!
This is an easy, delicious egg salad recipe that wins every time. The addition of the bacon adds the perfect crunch…I don’t miss the bread at all! And the zip of the mustard adds much needed flavor and keeps the dish from being too heavy. I love these wrapped up in a large romaine leaf or on top of a bed of spinach.
Thank you for providing so many easy and delicious recipes!
Thank you so much Beryl! Glad you liked it:)
Just one word: Delicious! Great recipe. My hubby loves it! We are on Keto diet, so this fits right in to an easy healthy meal. Thank you for sharing!!
Thank you, so glad you like it!
I really like eggs and this was a simple and delightful form of egg salad. I like the flavor the lemon adds
So glad you liked it Jimmy!
Hi, love this dish. Tarragon can be used in a sauce to pour over white fish or chicken or even pork. You can also sprinkle tarragon on chicken and on white fish or into a salad which contains chicken. It’s versatile. It can also be sprinkled into a green salad with crumbled hard boiled egg or chicken.
Yes indeed, love how versatile this seasoning is!
This is great! I had no lemon juice on hand, but I did have banana pepper brine, so I added that instead, to try it out. Super delicious!
Sounds like a great substitute! Glad you liked it!