Low Carb Classic Egg Salad Sandwich
Satisfy your cravings without the carbs with this Low Carb Classic Egg Salad Sandwich! This revamped version of a timeless favorite swaps traditional bread for crisp Romaine lettuce wraps, making it the perfect choice for keto and low-carb lifestyles. Creamy and tangy, the rich egg salad combines freshly chopped hard-boiled eggs with a delightful blend of mayonnaise, Dijon mustard, dill pickle relish, and a touch of fresh dill for a flavorful twist. Finely chopped celery and green onions add crunch and brightness, while the lettuce leaves provide the perfect handheld vessel. Ready in just 25 minutes, this recipe is ideal for a quick lunch or a light dinner that doesn’t skimp on flavor. Perfectly refreshing, endlessly delicious, and guilt-free!
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Ingredients
- 6 large eggs
- 0.33 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon dill pickle relish
- 0.25 cup celery, finely chopped
- 2 tablespoons green onions, finely chopped
- 1 tablespoon fresh dill, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 Romaine lettuce leaves
Directions
Step 1
Place the eggs in a medium saucepan and cover them with cold water by about an inch. Bring to a rolling boil over medium-high heat, then cover the saucepan and remove it from the heat. Let the eggs sit for 9 minutes.
Step 2
Drain the hot water from the saucepan and fill it with cold water and ice cubes. Allow the eggs to cool for at least 5 minutes.
Step 3
Peel the cooled eggs and chop them into small pieces. Place them in a medium-sized mixing bowl.
Step 4
To the bowl with the chopped eggs, add the mayonnaise, Dijon mustard, dill pickle relish, chopped celery, chopped green onions, fresh dill, salt, and pepper.
Step 5
Gently mix the ingredients until well combined, taking care not to mash the eggs too much.
Step 6
Taste and adjust the seasoning with additional salt and pepper if necessary.
Step 7
To assemble the low-carb sandwiches, lay two lettuce leaves slightly overlapping on top of each other. Spoon about 1/4 of the egg salad onto the center of the leaves.
Step 8
Fold the sides of the lettuce leaves over the egg salad, then roll up as tightly as possible to form a wrap.
Step 9
Repeat the assembly process with the remaining lettuce leaves and egg salad to create three more wraps.
Step 10
Serve immediately or wrap in parchment paper and refrigerate until ready to serve. Enjoy your low-carb egg salad sandwiches!
Nutrition Facts
| Serving size | (561.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1055.9 |
| Total Fat 90.5g | 0% |
| Saturated Fat 14.3g | 0% |
| Cholesterol 1193.6mg | 0% |
| Sodium 2286.9mg | 0% |
| Total Carbohydrate 29.2g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 3.1g | |
| Protein 38.0g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 240.3mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 825.8mg | 0% |
Source of Calories