Egg Salad Provencal in Lettuce Wraps


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Instructions. Combine chopped cooked eggs, celery, 3 color peppers, dressing and relish in a medium mixing bowl. Cover the salad with plastic wrap and chill for 15 minutes or until ready to serve. Before serving, spoon 1/3 cup egg salad on each lettuce leaf. Ingredients ¼ cup plain nonfat Greek yogurt 1 tablespoon mayonnaise ½ teaspoon Dijon mustard Pinch of salt Ground pepper to taste 3 hard-boiled eggs, peeled 2 stalks celery, minced 2 tablespoons minced red onion 2 or 3 large iceberg lettuce leaves 1 tablespoon chopped fresh basil 2 carrots, peeled.

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of egg salad lettuce wrap 212 calories of Hard Boiled Egg, (1 cup, chopped) 22 calories of Onions, raw, (0.50 cup, sliced). Add eggs to medium saucepan and fill water just above eggs. Bring to boil, the reduce heat to a high simmer for 10 minutes. Run eggs under cold water and peel.

Add eggs to medium size bowl and mash with a whisk or fork. Dice 4 whole eggs and 4 egg whites and put into a small bowl. Add the mayonnaise and mustard and stir with a fork, mashing somewhat for desired consistency.

Stir in. Caesar Egg Salad Lettuce Wraps – Low Carb, Gluten Free Here is how I make the perfect hard boiled eggs: Place the eggs in a large sauce pan with cold water. Add enough water that the eggs are fully submerged. Over high heat bring water to a rolling boil.

Lay tortilla in center of microwave-safe place; heat on high for 10 seconds to soften tortilla. Place cheese slices down the center of the tortilla, leaving a 2 1/2-inch border at bottom. Spoon egg salad over cheese.

Arrange lettuce over egg salad and sprinkle with tomatoes. Fold up bottom of tortilla and tightly fold over sides to form the wrap. Serve egg salad tucked in a crisp lettuce leaf or on top of salad greens. Garnish with fresh chives and crisp bacon bits. Taste the egg salad and adjust the seasonings as needed.

At this point the mixture can be refrigerated for up to 2 hours, Break off the lettuce or endive leaves and arrange them on a plate. Spoon the egg salad into the lettuce cups and top with chopped bacon and more parsley. Add the egg yolks and mash together.

Add the salt, pepper and red wine vinegar and blend together. Stir in the egg whites and the chives. Lay a piece of lettuce on the wrap.

List of related literature:

WHY THIS RECIPE WORKS: For our Caesar salad, we wanted crisp-tender romaine lettuce with a creamy dressing and crunchy, garlicky croutons strewn throughout.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Deli-Style Egg Salad Prepare as directed but add 1/4 cup chopped celery and 1/4 cup chopped red onion to egg mixture.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Smooth the top of the salad with a spoon or spatula, then slice the remaining egg and place as a garnish on top, along with the chopped parsley and paprika.

“Treme: Stories and Recipes from the Heart of New Orleans” by Lolis Eric Elie, Anthony Bourdain, David Simon, Ed Anderson
from Treme: Stories and Recipes from the Heart of New Orleans
by Lolis Eric Elie, Anthony Bourdain, et. al.
Chronicle Books LLC, 2013

Hard-cooked eggs are chopped or ground, mixed with a salad dressing and seasonings to form a sandwich spread or the center of a stuffed tomato or a lettuce-leaf salad.

“Egg Science and Technology, Fourth Edition” by William J Stadelman, Debbie Newkirk, Lynne Newby
from Egg Science and Technology, Fourth Edition
by William J Stadelman, Debbie Newkirk, Lynne Newby
Taylor & Francis, 1995

Remove the eggs with a slotted spoon and drain completely.Toss a few handfuls of frisée or romaine with the bacon and the dressing and serve with a poached egg on top.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Dress salads to which you’re adding eggs lightly and drizzle a little vinaigrette directly onto the egg.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
Scribner, 2012

Using your food processor with the S-blade or a potato masher, mix the eggs, paprika, pepper, and Aioli together until you have the consistency you like for egg salad.

“The Bone Broth Secret” by Louise Hay, Heather Dane
from The Bone Broth Secret
by Louise Hay, Heather Dane
Hay House, 2016

Place half of the sliced or chopped hardboiled eggs over the lettuce and sprinkle with more salt and pepper.

“The 30-Day Ketogenic Cleanse: Reset Your Metabolism with 160 Tasty Whole-Food Recipes & Meal Plans” by Maria Emmerich
from The 30-Day Ketogenic Cleanse: Reset Your Metabolism with 160 Tasty Whole-Food Recipes & Meal Plans
by Maria Emmerich
Victory Belt Publishing, 2017

Toss together the arugula, olive oil, and lemon juice; place about ½ cup of the arugula mixture on each egg.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

The yolk replaces any oil that you would otherwise have used in the dressing or sauce.

“The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times” by Carol Deppe
from The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times
by Carol Deppe
Chelsea Green Publishing, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I love that you have several takes on this traditional wrap idea…Not a Tofu-ian persay but
    great that you have other options and I will try most of them and get back. Really diggin on the turkey Taco spin & Nice Audible from the Tuna to Chicken. Good Stuff…I’ll be scribein ta check out more.! Brava! ��

  • I just tried a taco wrap with romane heart lettus. AMAZING! I didnt miss out on the regular tacos my kids had, except for the corn.

  • I’ve always been a huge fan of romaine lettuce.
    Considering the recent romaine scare, I found that actually washing it first decreases all chances of getting sick.

  • Those are great recipes, but are they all suitable for diabetic patients with high cholesterol levels, how do we diet safely, with which food recipe? I eat lettuce just with yogurt on it!! Would it be nutritious enough?

  • 1. The eggs came from out of the refrigerator.

    2. The eggs were large size.

    3. I didn’t really measure how much water went into the pan to cook the eggs. I just covered them with about an inch or two of water.

    Thanks for all the good questions! Hope that helps. Let me know if you have any more questions.

  • I need to see breakfast lettuce wraps, I am currently on a slight liquid diet with protein shakes. However I eat a high protein and carb breakfast.

  • I been watching baisiclly all day ur recipes and they look sooo yummm they are very helpful for ma strict diet tgat the doctor put me berly yesturday because i have stones in my gallblader so there doing surgery but they said i have to follow that diet bcuz if i dont follow it the pain will get worse so i guess that works to loose alot of weight i am ecxited but a lil worried on the surgery

  • Sara, these all look and sound amazing! I have to try the Asian one, I can’t believe that is Tofu! I’m a Flexitarian so this is so up my alley!

  • Sara, you are the ABSOLUTE BOMB!!!! Your videos are beautiful, your food is tasty and you are just the cutest thing! Why are YOU not on Food Network???? I would watch you all the time!

  • Thank you so much for putting recipes in the description box.:) It means a lot. I am looking forward to trying these. They look amazing

  • pork is one of the most unhealthiest meet you could ever put in your mouth directly linked to cancer heart attack stroke and diabetes

  • All of these look delish and I would like to give them a try. Do they all taste good at room temperature? For example the taco filled one, will it taste good if it is not hot? Also, do you pack the fillings separately from the lettuce and then just assemble at lunch time? Thinking of packing these in my daughter’s school lunch box.

  • Gorgeousness plus deliciousness! For school a tortilla might be more sturdy but I love the idea of whipping up these fillings and sending them to school with the kids in a tortilla and ending up in a lettuce wrap for me at home! Moms need lunch, too! Thanks for the inspo as always.

  • Yum! I really discovered lettuce wraps last year and absolutely love them! Cheesecake Factory has Thai Lettuce Wraps on their starter menu, but they are so much good that my husband and I have to share them as an entree! Love all these ideas look so good.

  • I live the food options on this channel because I want to eat healthier but the thing is i don’t like tomatoes at all. What do i do?

  • These look so yummy! Last time we had wraps for dinner, I chose to use a lettuce leaf instead and I’ve never felt better, I felt full but in a good way. Definitely making these for lunch in the new semester!

  • Looks delicious! Question Sarah, are there substitutes in recipes for mustard! I do not like mustard at all and can’t even stand the smell. I’ve seen a lot of recipes in general require mustard but I never know what to replace them with. Your advice would be much appreciated ❤️

  • Thanks! These look awesome. Any suggestion about transporting these? I’d love to take these to work but how do I ensure crunchy lettuce and not just a lunch mess?

  • i find it s difficult to not have the filling all fall out of the lettuce. Does anyone have any tips/ is there a better type of lettuce to use?

  • Just recently found your channel while looking for ways to properly wrap a lettuce wrap, lol. Love your recipes and your personality!

  • Omg my future son in law is on a specific diet all of this he can eat. Thank you. You have saved my sanity. By the way he lives with us so i am doing all the cooking but now he can do his��

  • Can you do a series of meal preps for 5 small meals a day type diet for a week? Some in between can be a combination of healthy snacks..definately high protein throughout..thank you, you’re awesome!!! Great cook too…��

  • Hello again…been following you and you always have something good to offer. Another great recipe here, nice presentation as well. Thumbs up for you my friend��

  • Nice recipe Em! No-mayo egg salads are definitely the most delicious egg salads, and you did it just great by combining tahini and yogurt. Lettuce boats are the way I’d definitely go with this salad, thanks for sharing!

  • Ohayo Kevin! I just happen to have every single one of these ingredients on hand as we speak. I will certainly make this for my family. I love the addition of Dijon mustard, garlic, and capers! Thanks for sharing! Take care!

  • I love egg salad Robyn and in a sandwich it’s fantastic. I used to make club sandwiches and add egg with Mayo and pickled relish… Yummo

  • Like your recipe, eggs are always available in my house. Tonight I will make this recipe with crackers for a snack….lucky me. thank you.

  • Thanks for the video. Started making these recently and needed to see a good technique. For people asking in the comments about the paper, you don’t eat it. Its just there to help you wrap it and then hold it together. You peel it back as you eat, then toss it. Kind of like those shops that will wrap an entire sandwich or burger in paper.

  • You are welcome to use what ever you like. I’ve never tried sour cream before so I don’t know how that would taste but give it a try.

  • I like to do this with chicken salad. This is a great recipe if you are trying to eat low carb and it’s super easy to put together.

  • I made something similar to this the other day. Could you make some rice bowels, I’ve been needing ideas for different rice recipes or rice salads, any suggestions would be great.

  • Hi Robin,

    You’re so right about the chopped celery.  It adds a delicious crunch to the otherwise very soft texture of the egg salad.  The mayo makes it extra rich but I’ve tried cutting it with some sour cream or otherwise with some plain yogurt and that’s very good too.  One thing I do with the eggs is, when I’m ready to peel them, I drain the icy water out of the pan and then swirl them around against each other (bumper car fashion, if you want to think of it that way).  The shells will be evenly shattered and will practically fall off each egg in large sections or strips; this also makes for super easy rinsing.   I find this method of peeling especially helpful when making deviled eggs because this way I never have a sticky shell resulting in a pitted egg white.  Just sharing a tip.  Your videos are great.  Watched your chicken soup clip, as I had also made some today in much the same way but with veggie variations based on what I had on hand.  I did cheat a little and used a can of store bought chicken broth but then didn’t need to add much salt otherwise.  It’s about 20 degrees outside here tonight and that soup has really hit the spot!

  • Finally some recipes that don’t use impossible to find and expensive ingredients, because being from Lebanon, I can find all these ingredients in my kitchen right now! ����

  • Never had it with celery we always diced green olives with pimentos. Love egg salad and I am going to try it your way. Oh and thanks for the tips on eggs, very useful!

  • Marvelous dish Em! Your egg salad wraps look like the perfect snack or meal �� I really enjoy watching you cook & your channel is awesome too keep heating up! ��

  • Hi Robin,

    I miss some crucial information on your method to get perfect hard boiled eggs.
    1. Are the eggs room temperature?
    2. What size are the eggs. We do measure egg sizes like clothes (S to XXL (the latter have two yolks)) around here. How do you do it over there?
    3. What amount of water do you use for those premeasured eggs?

    It needs to come together to get the same sesult.

  • Wow Em. That’s a really delicious looking alternative egg salad. I love the tahini, yogurt, lemon dressing. Those are some of my favorite flavors. Terrific recipe ������

  • This looks very delicious. I’ll try to make this way of making egg salad coz my husband love it. Thanks for sharing the recipe. I’m your new subscriber. Thanks for visiting our channel.