Mediterranean Egg Salad Lettuce Wraps

Mediterranean Egg Salad Lettuce Wraps are a fresh, protein-packed meal perfect for lunch, light dinners, or healthy snacking. This version takes classic egg salad and brightens it with lemon, Dijon, and simple Mediterranean touches. Wrapped in crisp lettuce leaves, the dish is refreshing, satisfying, and low-carb—without sacrificing flavor. The ingredients are minimal, the prep is quick, and the result is a clean, vibrant meal that tastes like sunshine.

Ingredients

• 6 large eggs, hard-boiled and chopped
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt and black pepper, to taste
• Optional Mediterranean add-ins:
  • 1 tbsp chopped parsley
  • 1 tbsp chopped red onion
  • 1 tbsp chopped olives
  • 1 tbsp diced cucumber
  • Pinch of paprika or garlic powder
• Butter lettuce, romaine hearts, or iceberg cups for wrapping

Instructions

1. Prepare the Eggs

Hard-boil the eggs if you haven’t already. Once cooled, peel and chop them into small pieces. Place them in a mixing bowl.

2. Mix the Dressing

In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Stir until smooth and creamy.

3. Combine Everything

Pour the dressing over the chopped eggs. Fold gently with a spatula until everything is well coated.
If adding optional ingredients like parsley, olives, or red onion, mix them in now to give the salad a Mediterranean twist.

4. Prepare the Lettuce Wraps

Wash and pat dry your lettuce leaves. Choose cups that are large enough to hold a generous scoop of egg salad without tearing.

5. Assemble

Spoon a few tablespoons of egg salad into each lettuce leaf. Serve as open-faced wraps or roll them into little hand-held boats.

6. Serve Fresh

Enjoy immediately for the best crunch, or chill the egg salad for 30 minutes before serving to enhance the flavors.

Serving Suggestions

• Pair with sliced tomatoes, olives, and cucumbers.
• Add pita chips on the side for extra crunch.
• Serve on whole-grain toast if you want a heartier option.

Q&A

Q: Can I use Greek yogurt instead of mayonnaise?
A: Yes! Substitute half or all of the mayo with Greek yogurt for a lighter, tangier version.

Q: How long does the egg salad last?
A: Store it in an airtight container for up to 3 days in the refrigerator.

Q: What lettuce works best?
A: Butter lettuce gives the best wrap shape, while romaine and iceberg offer extra crunch.

Q: Can I add more veggies?
A: Absolutely—diced bell pepper, celery, green onion, or cherry tomatoes work wonderfully.

Q: How do I make it spicy?
A: Add a pinch of smoked paprika, red pepper flakes, or a dash of hot sauce.