Ingredients
Scale
For the egg salad:
- 6 hard-boiled eggs, cooled and peeled
- ¼ cup mayonnaise
- 1 tablespoon honey Dijon mustard
- 1 tablespoon shallots, finely chopped
- 1 tablespoon dill pickles, finely chopped
- 1 green onion stalk, trimmed and sliced thin
- 1 teaspoon dried tarragon
- Salt and black pepper, to taste
For the wraps:
- 4 to 6 large romaine lettuce leaves, washed and patted dry
Instructions
- Roughly chop the peeled hard-boiled eggs into chunky pieces. You want some variation in size so the salad has texture.
- In a medium bowl, combine the mayonnaise and honey Dijon mustard. Stir until the dressing is smooth and uniform.
- Add the finely chopped shallots, dill pickles, and sliced green onion to the dressing. Stir to combine.
- Sprinkle in the dried tarragon, then season generously with salt and black pepper. Give it a taste and adjust as needed.
- Fold the chopped eggs into the dressing mixture using a large spoon or rubber spatula. Mix gently so you keep some egg chunks intact rather than mashing everything together.
- Refrigerate the egg salad for at least 15 minutes. This short rest lets the flavors settle and gives the filling a slightly firmer texture that’s easier to spoon into the lettuce.
- Lay out your romaine leaves on a plate or board. Spoon a generous portion of egg salad into the center of each leaf.
- Serve immediately while the lettuce is still cold and crisp.
Notes
- Don’t skip the chilling step. Even 15 minutes in the fridge makes the filling noticeably better and easier to handle.
- If you want a little heat, add a pinch of cayenne or a few drops of hot sauce to the dressing.
- This recipe scales easily. Double it for a family lunch or meal prep for the week.
- For a creamier texture, add an extra tablespoon of mayo or a teaspoon of sour cream.
- No tarragon? Dried dill, chives, or a small pinch of celery seed all work as substitutes.
- Store leftover egg salad in an airtight container in the fridge for up to 3 days.
- A small ice cream scoop makes portioning the filling into each lettuce leaf quick and clean.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 lettuce wraps
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 210 mg