Keto Egg Salad Lettuce Wraps with Dijon Mustard
A creamy, tangy egg salad wrapped in crisp lettuce leaves, perfect for a quick keto lunch or snack. This American-inspired keto recipe (low carb), ready in about 15 minutes, pairs large eggs, mayonnaise (full fat), Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 hard-boiled, peeled and chopped large eggs
- 1/3 cup mayonnaise (full fat)
- 1 tbsp Dijon mustard
- 1 finely diced celery stalk
- 2 sliced green onions
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 large leaves romaine lettuce leaves
- 1/4 tsp for garnish paprika
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Equipment for this recipe
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Instructions
- Step 1: In a medium bowl, combine 6 chopped hard-boiled eggs with 1/3 cup full-fat mayonnaise and 1 tbsp Dijon mustard. Mix well until creamy.
- Step 2: Stir in 1 finely diced celery stalk and 2 sliced green onions, then season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 3: Rinse and pat dry 8 large romaine lettuce leaves. Spoon the egg salad evenly onto each leaf.
- Step 4: Sprinkle 1/4 tsp paprika over the wraps for color and a subtle smoky flavor. Fold the lettuce over and serve immediately for a fresh, low-carb meal.
