These Low Carb Egg Salad Lettuce Wraps are gluten free and super easy to make!
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!
Low Carb Egg Salad Lettuce Wraps
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2-3 1x
- Category: Lunch
- Cuisine: Low Carb
- 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
- 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.
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