Crunchy Egg Salad Lettuce Wraps (Whole30)

Whole30 Crunchy Egg Salad Lettuce Wraps

After making my Crunchy Dill Chicken Salad Lettuce Wraps and my Dill Chicken And Egg Salad Lettuce Wraps, all I could think about was making Egg Salad Lettuce Wraps too!

To make egg salad, I needed to use mayonnaise, but it’s next to impossible to find Whole30 compliant mayo at the grocery store. Thankfully, I now know how to make a superb, light, fluffy, and creamy homemade mayonnaise from scratch at home — and using this homemade mayo makes a HUGE difference in the flavor of this egg salad.

Homemade mayo is amazing and so much better than store-bought mayo!

Whole30 Crunchy Egg Salad Lettuce Wraps Recipe

Making Crunchy Egg Salad Lettuce Wraps

I’ve been making deviled egg sandwiches as long as I can remember. On fresh bread, they’re fantastic. But on The Whole30 you can’t eat bread or any grains at all, so I needed a new option: lettuce wraps!

I first hard boiled a large batch of eggs so we could have them on hand for salads, once the eggs were done chilling in an ice bath, I stuck them in the refrigerator for a few hours because warm egg salad is gross!

To make the Crunchy Egg Salad Lettuce Wraps, I diced the celery, toasted the almond slices, and chopped up the hard boiled eggs. I then combined all ingredients: egg, celery, black olives, toasted almonds, homemade mayo, mustard, salt, and pepper in a medium bowl and mixed everything together really well.

I pulled Romaine leaves off a head of Romaine to make the lettuce wraps and served up lunch as Crunchy Egg Salad Lettuce Wraps. Yum!

Crunchy Egg Salad Lettuce Wraps

Give everyday egg salad a boost with crunchy celery, black olives, and toasted almonds.

Whole30 Crunchy Egg Salad Lettuce Wraps

Ingredients

  • Eggs, hard boiled
  • Black olives, sliced
  • Celery, diced
  • Sliced almonds, toasted
  • Mayonnaise
  • Mustard
  • Salt and pepper to taste

Instructions

  1. Hard boil the eggs and chill in an ice bath to cool them down. Dice celery and toast almond slices.
  2. Chop hard boiled eggs and combine with celery, almonds, black olive slices, mayo, mustard, and salt and pepper in a medium bowl. Mix all ingredients together until well combined.
  3. Chill in the refrigerator at least 30 minutes. Serve in lettuce wraps.

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