Easy Egg Salad Lettuce Wraps

Looking for a low-carb Paleo way to do egg salad?  Look no further!  Not only is this recipe easy, but it's packed with the tang of Honey Dijon and plenty of nutrients!

Yield: 3-4 wraps
Total Prep: 20 minutes

3 eggs
1 green onion
2 TBSP The Functional Nutrition Brand Honey Dijon Dressing 
⅛ tsp paprika
1 pinch unrefined sea salt
1 pinch black pepper
3-4 lettuce leaves


  1. Place eggs in bottom of medium saucepan. Fill the pan with water until it is about 1 cm over the eggs.  Place the pot on the stove and turn heat to high.
  2. Bring the water to a boil.  Meanwhile fill a bowl with cold water and ice.
  3. Once the water comes to a boil, turn off the heat and place a lid on the pan.  (Make sure to turn off the heat as soon as a light boil occurs, as an aggressive boil will crack the eggs.)  Let the eggs sit in the covered pan for 10 minutes.  
  4. Then remove the eggs from the pan using a spoon with slots in it (or tongs) and place the eggs in the bowl of cold ice water.  Let the eggs sit in the ice water for at least 8 minutes.
  5. While the eggs are cooling, chop green onions.  Rinse the lettuce leaves and dry.  
  6. When the eggs are cool, peel and chop eggs into small 1/2 cm cubes.  Add to a small bowl.  Add all remaining ingredients and mix thoroughly.
  7. Split up the mixture among the lettuce leaves and fold the lettuce into a “wrap” to eat.  (This may look more like a taco than a wrap depending on the size of the lettuce.)

Leave a comment

Please note, comments must be approved before they are published