Egg Salad Lettuce Wraps (KETO/low carb)

With only 3g of carbs per serving, these Keto Egg Salad Lettuce Wraps are delicious and healthy! This is the perfect easy lunch or dinner!

Egg salad is a staple lunch around here, and serving it on bread sometimes feels a little heavy. It’s easy to turn the Best Egg Salad into a low-carb/keto option by serving it alone over lettuce or in lettuce wraps! Serve it alongside Air Fryer Roasted Broccoli or Air Fryer Kale Chips for a balanced low-carb meal! Make it in bulk and eat it all week; this healthy lunch will be a go-to weekday meal!

Making this egg salad couldn’t be easier! Here’s how…

How to Make KETO Egg Salad Lettuce Wraps:

**scroll down for full ingredients list and printable directions**

• Make the hard boiled eggs. Try this Instant Pot or Air Fryer Method. Otherwise, make them on a stovetop with boiling water. Peel the hard boiled eggs and coarsely chop them.
• In a bowl, add mayonnaise, dijon mustard, chopped celery, chopped green onions, paprika, salt, pepper, and fresh dill. Mix everything well.

• Add the chopped eggs to the mixture, and then fold to combine. Don’t mix too roughly or the eggs will completely fall apart.
• Place in the refrigerator for at least 20 minutes. This will allow the flavors to meld together.
• Serve keto egg salad with lettuce wraps/cups.

How to serve Egg Salad (low carb style):

• Eat egg salad with a fork and enjoy!
• Spoon into lettuce wraps for KETO/Low-carb option. Romaine lettuce or bib lettuce work best for lettuce wraps.
• Serve it alongside Air Fryer Hot Dogs (no bun if you are sticking to low carb), Air Fryer Broccoli, Air Fryer Cauliflower, or some Kale Chips!
• Serve with Parmesan crisps and enjoy for a snack!
• Scoop onto cloud bread add lettuce, tomato, and pickles for a delicious sandwich!
• Make an actual salad- spoon egg salad over lettuce, tomatoes, cucumbers, avocado slices, and your other favorite salad ingredients!

What can I add to Keto egg salad?

There are lots of options on what to add to the classic recipe. Here are some of the most popular additions to the classic recipe: Bacon, chopped onions, olives, green or red peppers, relish or pickles, capers, pickle juice, or spice it up with some hot or buffalo sauce!

How to lighten it up:

• Instead of using all mayonnaise, you can substitute all or part of the mayo for plain non-fat Greek yogurt. This will cut down on the fat and calories while also boosting the protein.
  • The taste will change slightly if using all greek yogurt, so I recommend using half mayo and half Greek yogurt.
• Instead of using mayo, use a mixture of Greek yogurt and avocado. This will also lower the fat and calories, and increase the ‘good fats’.
  • You can see the recipe for Avocado Egg Salad here!
• Lastly, an easier way to lighten it up is to use low-fat mayonnaise in place of full fat mayonnaise.

Want more EGG RECIPES?! Check out these delicious options:

• Mexican Baked Eggs (One Skillet)
• Air Fryer Hard Boiled Eggs (no boiling)
• Avocado Egg Salad (No-Mayo)
• Make-Ahead Egg & Cheese Breakfast Sandwiches

Want more LOW-CARB/KETO Recipes? Check these out:

• Instant Pot Loaded Cauliflower Soup (low carb)
• Air Fryer Jalapeno Poppers (KETO/Low Carb)
• Air Fryer Kale Chips (healthy recipe)
• Skinny Tomato Basil Soup
• Instant Pot Buffalo Chicken Lettuce Wraps

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5 from 8 votes

Print

KETO/Low Carb Egg Salad Lettuce Wraps

Prep Time

5 mins

Refrigerate

20 mins

Total Time

25 mins

 

With only 3g of carbs per serving, these Keto Egg Salad Lettuce Wraps are delicious and healthy! This is the perfect easy lunch or dinner!

Course: Main Course

Cuisine: American

Keyword: egg salad lettuce wraps

Servings: 4 servings

Calories: 216 kcal

Ingredients

• 8 large hard boiled eggs peeled and chopped
• 1/2 cup low fat or regular mayonnaise
• 1 tsp dijon mustard
• 2 stalks green onions chopped
• 2 stalks celery diced
• 1/4 tsp paprika
• 1/8 tsp black pepper
• 1/4 tsp salt
• 1/2 tsp fresh dill chopped

Instructions

1. Using a medium bowl, add mayonnaise, mustard, green onions, celery, spices, and dill. Mix completely. Add chopped eggs and fold carefully into the sauce.
2. Cover and refrigerate for at least 20 minutes. Serve.

Recipe Video

Recipe Notes

Nutritional information (using low fat mayonnaise) per serving: 216 calories, 17g fat, 3g carbohydrates, 13g protein. 6WW points per serving

Store covered in the fridge for 3-5 days.