Egg Salad Lettuce Cups are a delicious and gluten-free way to enjoy egg salad. Eggs are considered a high-quality protein because they contain a complete range of amino acids, which are essential building blocks in our bodies. Eggs also contain all energy-producing B vitamins. For this recipe, I ditched bread and used Romaine lettuce cups for a crunchy gluten-free alternative.

Egg Salad Lettuce Cups by Jesse Lane Lee

Get more recipes in my cookbook Healthy Homemade Soups & Sandwiches

I created egg salad lettuce wraps because eating the same sandwiches over and over can get really boring. There are also so many creative alternatives to bread. For this recipe, I used romaine lettuce leaves but you could use collard greens or nori! I share lots of yummy sandwich and soup recipes in my cookbook.

Healthy Homemade Soups and Sandwiches contains:

  • Over 30 unique soup and sandwich recipes created by Holistic Nutritionists
  • Vibrant full-colour pictures for every recipe
  • Directions to properly freeze and reheat soups
  • Explanation of the nutritional differences between frozen, fresh, and canned veggies
  • The downfalls of canned soup – BPA and sodium
  • Healing properties of 12 common herbs and spices
  • Kitchen essentials 101

Buy my cookbook in paperback or digital here. 

Egg Salad Lettuce Cups Recipe

gluten-free & vegetarian

Prep time: 10 minutes | Cook time: 10 | Serving size: 2


  • 4 eggs
  • 1 tbsp mayo
  • 1 tsp Dijon mustard
  • ¼ tsp paprika
  • 1/8 tsp pepper
  • 1/8 tsp salt
  • ¼ red onion, thinly sliced ¼ cup
  • ½ cup cucumber
  • 2 tbsp dill, minced
  • 4 Romaine lettuce leaves


Place eggs in a pot and cover with cold water by 1 inch. Cover and bring to a boil, turn off the burner let it cook for 10 minutes. Drain, cool in ice water and peel.

Place the eggs in a large bowl and mash with 1 tbsp mayo, Dijon mustard, paprika, salt and pepper. Stir in the red onion and cucumber. Spoon into Romaine lettuce leaves and enjoy!

Egg Salad Lettuce Cups by Jesse Lane Wellness

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