Tangy Egg Salad Lettuce Wraps

egg salad wrap, egg recipe, lunch idea

2015 Kids Recipe Challenge winning recipe: 3rd place!

Hannah, from Oakwood, loves to wrap up egg salad in crisp greens to add crunch and colour to her lunch. Romaine will give a big crunch but Boston lettuce makes great cups to hold your filling. Be sure to try and add other fun vegetables like shredded carrot or zucchini.

Preparation Time: 5 minutes

Cooking Time: n/a

Makes: 2 lettuce wraps


  1. This recipe can be easily doubled.  

  2. Be sure to keep hard cooked peeled eggs in the fridge for these quick lunch ideas or fast grab and go snacks 

  3. You can substitute 1 tbsp yogurt with 1/8th tsp Dijon mustard for ranch style dressing for a healthier option. 

  4. Mixture can be stored in the fridge for up to 3-4 days 


Bell peppers (any colour)

1/4 cup (60 mL)

Romaine or Boston lettuce

2 leaves


1 small

Hard boiled eggs, peeled


Ranch style dressing

1 Tbsp (15 mL)


  1. Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.   

  2. Gently rinse peppers, lettuce and tomato under cool running water. Dice the peppers and tomatoes; set aside.  

  3. In a bowl, mash together eggs and dressing. Stir peppers into egg mixture. 

  4. Spread egg mixture onto lettuce leaves and sprinkle with tomatoes. 

Nutrition Information per serving (2 lettuce wraps): 

Calories: 121 kcal

Protein: 7g

Fat: 9 g

Carbohydrate: 5 g

Fibre: 1 g

Sodium: 126 mg


Last Update – April 29, 2024

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