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protein-packed egg salad lettuce wraps

Protein-Packed Egg Salad Lettuce Wraps

This creamy, protein-packed egg salad is made with cottage cheese, fresh herbs, and a touch of bacon, then wrapped in crisp lettuce leaves for a light, low-carb meal that’s full of flavor and ready in minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Egg Salad:
  • 6 large eggs hard-boiled
  • ⅓ cup cottage cheese small curd works best
  • 2 tablespoons mayonnaise or Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 green onion thinly sliced
  • 1 tablespoon chopped dill or parsley optional
  • Salt and black pepper to taste
  • 2 tablespoons crumbled bacon optional but delicious
For the Wraps:
  • 1 head of romaine or butter lettuce leaves separated and washed
  • Fresh lemon wedges for serving

Method
 

Boil the eggs:
  1. Place eggs in a pot, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10–12 minutes. Then transfer eggs to cold water.
Peel and chop:
  1. Once cooled, peel and chop the eggs into small pieces.
Make the creamy base:
  1. In a medium bowl, mix cottage cheese, mayonnaise, and Dijon mustard until smooth.
Combine the ingredients:
  1. Add chopped eggs, green onion, herbs, salt, and pepper. Stir gently so it stays chunky.
Add bacon:
  1. Sprinkle in crumbled bacon for extra flavor and crunch.
Assemble the wraps:
  1. Spoon the egg salad into lettuce leaves. Add a squeeze of lemon juice and fold them like small tacos or wraps.
Serve and enjoy:
  1. Serve right away for the best crisp texture.

Notes

  • If you prefer a lighter version, replace mayonnaise with Greek yogurt.
  • Use fresh herbs like dill or chives for extra flavor.
  • Store the egg salad and lettuce separately to keep everything crisp.
  • The salad tastes even better the next day once the flavors blend.