Keto Egg Salad Lettuce Wraps Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">8 large eggs</li><li class="ingredients-single-item">120g mayonnaise (use avocado oil mayo for healthier option)</li><li class="ingredients-single-item">15g Dijon mustard</li><li class="ingredients-single-item">1 tbsp fresh dill, chopped</li><li class="ingredients-single-item">1 tbsp fresh chives, finely sliced</li><li class="ingredients-single-item">1 celery stalk, finely diced (about 30g)</li><li class="ingredients-single-item">1/2 small red onion, finely diced (about 30g)</li><li class="ingredients-single-item">1 tsp paprika</li><li class="ingredients-single-item">1/2 tsp garlic powder</li><li class="ingredients-single-item">Salt and pepper to taste</li><li class="ingredients-single-item">8 large romaine or butter lettuce leaves</li><li class="ingredients-single-item">1 avocado, sliced (optional garnish)</li><li class="ingredients-single-item">8 cherry tomatoes, halved (optional garnish)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Ice bath (bowl with ice water)</li><li class="equipment-single-item">Egg slicer (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place the eggs in a medium saucepan and cover with cold water by about 2.5cm. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for exactly 10 minutes. This precise timing ensures perfectly cooked yolks that are set but still creamy, avoiding the grayish ring that can form around overcooked yolks.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the eggs are cooking, prepare an ice bath. When the 10-minute timer ends, transfer eggs immediately to the ice bath to stop the cooking process. Let them cool completely, about 5 minutes. This rapid cooling not only makes the eggs easier to peel but also prevents further cooking from residual heat.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Peel the eggs carefully, removing all shell fragments. Chop the eggs to your preferred consistency—some prefer a chunky texture while others like it more finely diced. An egg slicer can help create even pieces, or you can use a knife for more rustic chunks.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, dill, chives, celery, red onion, paprika, and garlic powder. The mustard adds tang while emulsifying with the mayonnaise to create a smooth, cohesive dressing that coats each egg piece perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently fold the ingredients together until well combined, being careful not to mash the eggs too much. Season with salt and pepper to taste, keeping in mind that the lettuce will dilute the seasoning slightly when eaten together. For the best flavor development, cover and refrigerate for at least 30 minutes before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Wash and dry the lettuce leaves thoroughly—excess moisture will make your wraps soggy. Choose the largest, most cup-shaped leaves for the best wrapping experience. If the center ribs are particularly thick, you can gently trim them to make the leaves more flexible.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>To assemble, place a generous scoop (about 60g) of egg salad into the center of each lettuce leaf. Top with sliced avocado and cherry tomato halves if desired. The contrast of creamy egg salad with the crisp, refreshing lettuce creates a perfect textural balance that's satisfying without the need for bread.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve immediately for the best texture and flavor. If preparing ahead for meal prep, store the egg salad and prepared lettuce leaves separately in airtight containers in the refrigerator, assembling just before eating. The egg salad will keep for up to 3 days when properly refrigerated.</li></ol>