Egg Salad Lettuce Wraps (Paleo, Whole30)
Healthy Egg Salad Lettuce Wraps recipe topped with bacon, radish, cucumber, and tomatoes. It's Paleo, Whole30, Gluten-free, Grain-free, and dairy-free.
Prep Time15 minutes mins
Cook Time12 minutes mins
Total Time27 minutes mins
Course: Main Course, Salad
Cuisine: American, Paleo
Diet: Gluten Free
Servings: 2
- 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)
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).
- 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.
Calories: 352kcal | Carbohydrates: 5g | Protein: 18g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 500mg | Sodium: 361mg | Potassium: 438mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2011IU | Vitamin C: 15mg | Calcium: 102mg | Iron: 3mg