Classic Egg Salad Lettuce Wraps

Quick Recipe Version (TL;DR)

• Yield: 4 servings, 3 lettuce wraps each
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes, including 5 minutes of cooling

Quick Ingredients

• 8 large eggs
• 2 quarts water
• 4 cups ice and 4 cups cold water, for the ice bath
• 1/3 cup full-fat mayonnaise
• 2 teaspoons Dijon mustard
• 1/3 cup finely diced celery
• 1/4 cup thinly sliced scallions, divided
• 2 tablespoons chopped fresh dill, divided
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon cracked black pepper, plus more for serving
• 12 large butter lettuce leaves, washed and thoroughly dried

Do This

• 1. Bring 2 quarts water to a rolling boil over high heat.
• 2. Lower in the eggs and cook at a gentle boil for exactly 11 minutes.
• 3. Transfer the eggs to an ice bath and cool for 5 minutes, then peel.
• 4. Whisk the mayonnaise, Dijon mustard, salt, and black pepper together.
• 5. Chop the eggs into 1/2-inch pieces and fold them into the dressing with the celery, most of the scallions, and most of the dill.
• 6. Arrange the dry butter lettuce leaves on a serving platter and fill each with about 1/4 cup egg salad.
• 7. Garnish with the reserved scallions, dill, and additional cracked black pepper; serve immediately.

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Why You’ll Love This Recipe

• It has all the creamy, savory flavor of classic egg salad without the heaviness of bread.
• Cool, crisp butter lettuce provides a fresh contrast to the tender chopped eggs.
• The filling can be prepared ahead, making this an easy lunch or light dinner.
• Fresh dill, scallions, celery, Dijon mustard, and cracked pepper add plenty of flavor and texture.

Grocery List

• Produce: 1 medium celery stalk, 3 scallions, 1 small bunch fresh dill, and 1 medium head butter lettuce
• Dairy: 8 large eggs and full-fat mayonnaise
• Pantry: Dijon mustard, fine sea salt, and whole black peppercorns or cracked black pepper

Full Ingredients

For the Hard-Boiled Eggs

• 2 quarts water
• 8 large eggs, cold from the refrigerator
• 4 cups ice
• 4 cups cold water

For the Egg Salad

• 1/3 cup full-fat mayonnaise
• 2 teaspoons Dijon mustard
• 1/3 cup finely diced celery, from about 1 medium stalk
• 1/4 cup thinly sliced scallions, from about 3 scallions, divided
• 2 tablespoons finely chopped fresh dill, divided
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon cracked black pepper, plus more for serving

For the Lettuce Wraps

• 12 large butter lettuce leaves, from about 1 medium head, washed and thoroughly dried

Step-by-Step Instructions

Step 1: Bring the water to a boil

Pour 2 quarts water into a medium saucepan and bring it to a full rolling boil over high heat. The water will be approximately 212°F or 100°C at sea level. This generally takes about 8 minutes, depending on your saucepan and stovetop.

Step 2: Cook the eggs

Using a slotted spoon, carefully lower the 8 cold eggs into the boiling water one at a time. Reduce the heat slightly so the water maintains a steady but gentle boil. Set a timer and cook the eggs for exactly 11 minutes. This produces firm yolks that remain tender and creamy rather than dry or chalky.

Step 3: Cool and peel the eggs

While the eggs cook, combine 4 cups ice and 4 cups cold water in a large bowl. As soon as the 11-minute timer ends, transfer the eggs directly into the ice bath. Let them cool for 5 minutes. Gently tap each egg all over, roll it on the counter to loosen the shell, and peel. Pat the peeled eggs dry with a clean kitchen towel or paper towel.

Step 4: Prepare the vegetables and herbs

Finely dice the celery, thinly slice the scallions, and finely chop the fresh dill. Set aside 1 tablespoon of the sliced scallions and 1 teaspoon of the chopped dill for garnishing the finished wraps.

Step 5: Make the creamy dressing

In a medium mixing bowl, whisk together 1/3 cup mayonnaise, 2 teaspoons Dijon mustard, 1/4 teaspoon fine sea salt, and 1/2 teaspoon cracked black pepper. Mix until the mustard is evenly incorporated and the dressing is smooth.

Step 6: Mix the egg salad

Chop the peeled eggs into roughly 1/2-inch pieces. Add them to the dressing along with the diced celery, the remaining scallions, and the remaining dill. Use a flexible spatula or large spoon to fold everything together gently. Stop mixing as soon as the eggs are evenly coated so they retain some distinct pieces and do not become pasty. Taste and add a small additional pinch of salt if needed.

Step 7: Assemble and serve the lettuce wraps

Arrange the 12 clean, dry butter lettuce leaves on a platter. Spoon about 1/4 cup egg salad into the center of each leaf, taking care not to overfill them. Garnish with the reserved scallions, reserved dill, and a final sprinkle of cracked black pepper. Serve 3 lettuce wraps per person while the lettuce is cold and crisp.

Pro Tips

• Dry the lettuce well: Excess water can make the wraps slippery and dilute the creamy filling. A salad spinner works especially well.
• Use a timer for the eggs: An 11-minute cooking time gives the yolks a firm but tender texture that blends smoothly with the mayonnaise.
• Keep the egg pieces chunky: Chop rather than mash the eggs, and fold the mixture gently to preserve an appealing texture.
• Choose cup-shaped leaves: The middle leaves of butter lettuce are usually sturdy enough to hold the filling while remaining tender and easy to fold.
• Keep everything cold: Chill the peeled eggs and lettuce before assembling if you prefer an especially refreshing wrap.

Variations

• Lighter egg salad: Replace 2 tablespoons of the mayonnaise with 2 tablespoons plain Greek yogurt for a tangier, slightly lighter filling.
• Spicy version: Stir 1 teaspoon hot sauce or 1/8 teaspoon cayenne pepper into the mayonnaise dressing.
• Extra crunch: Add 1/4 cup finely diced English cucumber or 2 tablespoons finely chopped dill pickles, patting them dry before mixing.

Storage & Make-Ahead

Store the egg salad and lettuce separately so the leaves remain crisp. Refrigerate the egg salad in an airtight container at 40°F or colder for up to 3 days. The filling may be prepared up to 24 hours before serving; stir it gently before assembling the wraps. Store washed and thoroughly dried lettuce leaves in a separate container lined with a dry paper towel for up to 2 days. Assemble the wraps immediately before serving, and do not freeze the egg salad because the mayonnaise and eggs can become watery and grainy after thawing. For food safety, discard egg salad that has remained at room temperature for more than 2 hours.

Nutrition (per serving)

Calories: 285 kcal | Carbs: 3g | Protein: 13g | Fat: 24g | Saturated Fat: 5g | Fiber: 1g | Sugar: 1g | Sodium: 475mg | Cholesterol: 380mg