Egg Salad Lettuce Wraps 


© Egg Farmers of Ontario

Did you know the eggs you have come to rely on for breakfast also make a great grab-and-go snack when you are running short on time? Throw hard-cooked eggs into a wrap with some lettuce and cheese, and you’re all set. Or make up a quick egg salad pita for lunch on the go.

What about dinner? Egg tacos, omelettes, and frittatas also make a quick, easy, and healthy option for those nights when time is not on your side. The best part is that each of those eggs is packed with 6 grams of protein which will keep you feeling full, and with 13 other essential vitamins and minerals, you’ll have the energy to get through even the longest of lists.

Eggs are made fresh for every season! Did you know the eggs you buy in your grocery store go from farm to grading station to your store shelves in only four to seven days? More than 500 egg farm families, some of them multiple generations, work every day to ensure a supply of fresh, high-quality eggs for Ontario consumers.

These satisfyingly crisp egg salad lettuce wraps topped with tangy pickled onions are perfect for snack time, lunch or served as an appetizer. Try this easy recipe for a delicious and refreshing meal, sure to satisfy any craving!

Egg Salad Lettuce Wraps © Egg Farmers


Pickled Red Onions

  • small red onion, halved and thinly sliced crosswise
  • ¼ cup apple cider vinegar
  • 2 tbsp water

Egg Salad

  • hard-cooked eggs, coarsely chopped
  • slices bacon, cooked and chopped
  • ⅓ cup mayonnaise
  • ¼ cup diced celery
  • 1 tbsp grainy dijon mustard
  • head Boston Bibb/Butter lettuce, separated into leaves
  • 2 tbsp chopped chives
  • pepper to taste


These satisfyingly crisp egg salad lettuce wraps topped with tangy pickled onions are perfect for snack time, lunch or served as an appetizer.


Pickled Red Onions: Place sliced onions in a small jar. In a microwave safe bowl, combine vinegar and water; microwave on high power for 45 seconds or until hot. Pour over onions to cover. Let sit for 30 minutes or cover and refrigerate for up to 2 weeks.

Egg Salad: In a large bowl, place eggs, bacon, mayonnaise, celery and Dijon; stir to combine. Spoon onto lettuce leaves; top with drained pickled red onions, chives and pepper.

Tip: For a flavour variation, add curry powder to taste to the egg salad – use a little or a lot. It’s up to you!

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Ontario eggs are healthy, easy to prepare, affordable and produced by local farmers. Egg Farmers of Ontario is pleased to offer you recipes, cooking techniques, and tips to simplify meal preparation. 


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