Chopped Egg Salad Lettuce Wraps
A fresh, protein-packed twist on classic egg salad. Chopped hard-boiled eggs are tossed with creamy cottage cheese, a touch of mayo, crunchy pickles, and plenty of fresh dill for bright flavor in every bite. Served in crisp lettuce boats, it’s a light yet satisfying lunch or snack that’s creamy, tangy, and refreshingly simple.
Ingredients
4 Eggland's Best eggs, large (hard cooked)
¼ cup cottage cheese
2 tbsp mayonnaise
¼ cup dill pickles, finely diced
1 tbsp fresh dill, chopped
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/8 tsp smoked paprika
(Optional) Butter lettuce or romaine leaves — 6–8 leaves
Pro tip: To save time and minimize cleanup, use Eggland’s Best Hard-Cooked Peeled Eggs. They’re perfectly cooked, ready to chop, and make this recipe quick and convenient to prepare.
Preparation
- Place the hard-boiled eggs, pickles, and fresh dill together on a large cutting board.
- Chop everything together until finely diced and well combined.
- Add the cottage cheese and mayonnaise directly onto the board.
- Sprinkle the salt, black pepper, garlic powder, and smoked paprika over the mixture.
- Continue chopping and folding the mixture together with your knife until it forms a creamy, cohesive egg salad.
- Spoon the chopped egg salad into lettuce leaves to create wraps.
- Serve immediately or chill for 30 minutes to allow flavors to blend.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 4 lettuce wraps |
|---|---|
| Calories | 260 |
| Fat | 18g |
| Saturated Fat | 4g |
| Cholesterol | 376mg |
| Sodium | 540mg |
| Carbohydrates | rg |
| Dietary Fiber | 1g |
| Protein | 20g |
Reviews
Share your experience on how you made this recipe your own.
Share Yours
Did you make this recipe? Share a photo! Did you put your own spin on it? Share the recipe!