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This egg salad lettuce wraps recipe is a delicious and healthy protein packed meal that is full of flavor. They are easy to make and are naturally Paleo, Whole30, dairy-free, and gluten-free.

Egg Salad Lettuce Wraps with radish, tomatoes and cucumber on top.

I feel like egg salad is a majorly underrated food. Why? Well it is delicious, creamy, full of protein, healthy fats, vitamin D, and choline. It also tastes amazing with bread, in a salad, in wraps and in lettuce wraps. I love this recipe because topping the egg salad wraps with radishes, cucumbers, bacon and tomatoes adds so much crunch and flavor. YUM.

If you love lettuce wraps like me, check out my Chicken Salad Lettuce Wraps, they are so good!

Table of Contents

Why this recipe works

  • This recipe is high protein thanks to the eggs. Eggs are also a nutrient dense food.
  • The Whole30 egg salad in this recipe is also Paleo, dairy-free, and gluten-free.
  • This recipe comes together quickly.
  • It is easy to customize.

Recipe ingredients

Ingredients needed to make egg salad wraps.
  • Eggs– any kind of egg works for this recipe.
  • Mayonnaise– use whatever type of mayonnaise that works for you and your dietary needs. I like Primal Kitchen because it is Paleo.
  • Lettuce– Boston bib or romaine lettuce hearts both work. Basically any type of lettuce that can hold the egg salad.
  • Dried dill– I like the flavor of freeze dried dill.
  • Radishes– these add a nice crunch.
  • Tomatoes– cherry tomatoes have more flavor.
  • Cucumbers– regular cucumbers or English cucumbers both work.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

  • You can omit the dill if you don’t like it.
  • You can add other veggies on top, such as shredded carrots, diced onion, or cabbage.

Step by step instructions

Hard boiled eggs with shells removed.
Step 1

Step 1: Boil the eggs, then peel them.

Egg salad in a bowl.
Step 2

Step 2: Mash the hard boiled eggs and mix with mayo, salt, pepper, and dried dill.

Toppings for egg salad wraps.
Step 3

Step 3: Get your toppings for the egg salad wraps ready. Such as cucumbers, radishes, tomatoes and bacon.

Egg salad wrap in hand.
Step 4

Step 4: Put the egg salad into the lettuce, add the toppings. Then enjoy!

Recipe FAQs

What is the best lettuce to use for lettuce wraps?

Romaine hearts, Boston bib, or even cabbage leaves.

Is egg salad healthy?

It depends on your ingredients. But if you use high quality ingredients and not too much mayonnaise, then yes! This is a high protein healthy option.

How do you store this recipe?

Put the egg salad into an airtight container in the fridge. Keep the lettuce and veggies separate, then put them together before eating them.

Egg salad wrap in someone's hands.

Other healthy lunch recipes you’ll love:

Gluten Free Potato Crust Quiche Lorraine

Zucchini, Eggplant and Ground Turkey Casserole

Tuna Rice Salad with Corn and Beans

Did you try this recipe? Please leave me a ⭐ review below!

Egg Salad Lettuce Wraps with radish, tomatoes and cucumber on top.

Egg Salad Lettuce Wraps (Paleo, Whole30)

Dominique
Healthy Egg Salad Lettuce Wraps recipe topped with bacon, radish, cucumber, and tomatoes. It's Paleo, Whole30, Gluten-free, Grain-free, and dairy-free.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course, Salad
Cuisine American, Paleo
Servings 2
Calories 352 kcal

Ingredients
  

  • 6 eggs
  • 3 Tablespoons mayonnaise (I like Chosen Foods Avocado Oil Mayo, or making my own)
  • 1/2 teaspoon dried dill
  • salt and pepper to taste
  • 4 large leaves of Boston Lettuce (or romaine lettuce hearts)
  • 2 radishes , sliced and quartered
  • 1/4 of a cucumber , sliced and quartered
  • 6 cherry tomatoes , sliced
  • 3 pieces of bacon (nitrate free, sugar-free)

Instructions
 

  • Boil the water in a large pot. Using a large spoon, lower the eggs (one at a time) into the pot and cook for about 15-20 minutes.
  • Peel the eggs and place them into a medium bowl. Mash the eggs with a fork.
  • Add the mayo, dill, salt and pepper to the bowl and mix into the eggs.
  • Put the bacon onto a plate and wrap it up with paper towels. Cook for 3 minutes in the microwave, until crispy. Crumble the bacon up.
  • Take 4 lettuce of the leaves of lettuce and divide the egg salad evenly among all 4 leaves. Add the radish, cucumber and cherry tomato pieces on top. Sprinkle all 4 lettuce wraps with the bacon.
  • This recipe makes 4 lettuce wraps, which should serve 2 people (though my husband can eat all 4 himself).

Notes

  • You can omit the dill if you don’t like it.
  • You can add other veggies on top, such as shredded carrots, diced onion, or cabbage.

Nutrition

Calories: 352kcalCarbohydrates: 5gProtein: 18gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 12gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 500mgSodium: 361mgPotassium: 438mgFiber: 1gSugar: 3gVitamin A: 2011IUVitamin C: 15mgCalcium: 102mgIron: 3mg
Tried this recipe?Let us know how it was!