Go Back

High-Protein Egg Salad Lettuce Wraps

Print Recipe Pin Recipe
Total Time 10 minutes
Servings: 1
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 large eggs hard-boiled and peeled
  • 2 tbsp plain Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tbsp fresh chives or green onion finely sliced
  • Salt and pepper to taste
  • 4 –5 butter lettuce or romaine leaves washed and dried
  • Optional: a pinch of smoked paprika on top and a few sliced cherry tomatoes alongside

Method
 

  1. If boiling eggs now: place eggs in cold water, bring to a boil, cook for 10 minutes, then transfer immediately to an ice bath for 5 minutes. Peel once cooled.
  2. Chop the peeled hard-boiled eggs into small pieces — some chunks are fine for texture.
  3. In a bowl, combine the chopped eggs, Greek yogurt, Dijon mustard, and chives.
  4. Mix gently until everything is coated — do not overmix or it becomes pasty.
  5. Season generously with salt and pepper. Taste and adjust.
  6. Wash and dry the lettuce leaves and arrange them on a plate like cups.
  7. Spoon the egg salad generously into each lettuce cup.
  8. Dust lightly with smoked paprika and add cherry tomatoes alongside if using.
  9. Serve immediately.

Notes

Hard-boiling a full batch of six eggs at the start of the week and storing them unpeeled in the fridge gives you a ready protein source for lunches, snacks, and salads for up to five days at minimal cost. Greek yogurt replacing mayonnaise is one of the most effective macro swaps in budget cooking — it adds protein, reduces fat, and costs the same or less per tablespoon. Butter lettuce bought as a whole head is significantly cheaper per leaf than pre-washed bags of individual leaves.