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Egg Salad Lettuce Wraps (Paleo, GF) | Perchance to Cook, www.perchancetocook.com
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Egg Salad Lettuce Wraps (Paleo, GF)

Servings: 1 -2
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Healthy Egg Salad Lettuce Wraps recipe that is topped with bacon, radish, cucumber, and tomatoes. It's Paleo, Whole30, Gluten-free, Grain-free, and clean. 


  • 1/4 tsp baking soda
  • 4 eggs
  • 1 Tbs Paleo Mayo, (I like Chosen Foods Avocado Oil Mayo, or making my own)
  • salt and pepper to taste
  • 4 large leaves of Boston Lettuce, (or any lettuce of your choice)
  • 2 radishes, , sliced and quartered
  • 1/4 of a cucumber, , sliced and quartered
  • 4 cherry tomatoes, , sliced
  • 2 pieces of bacon, (nitrate free, sugar-free)


  • Put a sprinkle of salt and 1/4 tsp of baking soda into a pot of water and boil the water. Using a large spoon, lower the eggs (one at a time) into the pot and cook for about 10-12 minutes.
  • Peel all 4 eggs and place them into a medium bowl. Mash the eggs with a fork.
  • Add 1 Tbs of Paleo Mayo to the bowl and mix into the eggs. Season with salt and pepper to taste, and set aside.
  • Put 2 pieces of bacon onto a plate and wrap it up with paper towels. Cook for 3.5 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).