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!
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.
- Eggs, hard boiled
- Black olives, sliced
- Celery, diced
- Sliced almonds, toasted
- Salt and pepper to taste
- Hard boil the eggs and chill in an ice bath to cool them down. Dice celery and toast almond slices.
- 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.
- Chill in the refrigerator at least 30 minutes. Serve in lettuce wraps.