📝 About This Recipe
This elevated take on a classic deli staple swaps heavy starches for vibrant, crunchy greens, making it a masterpiece of Keto-friendly dining. We use farm-fresh eggs, a touch of Dijon for zing, and a bouquet of fresh herbs to transform the humble egg salad into a sophisticated, protein-packed lunch. It is the perfect balance of creamy indulgence and garden-fresh lightness, designed to satisfy your cravings without the carb load.
🥗 Ingredients
The Egg Base
- 8 pieces Large Eggs (preferably pasture-raised)
- 2 cups Ice Cubes (for the ice bath)
The Creamy Dressing
- 1/2 cup Avocado Oil Mayonnaise (keeps it keto-compliant and rich)
- 1 tablespoon Dijon Mustard (for a sharp, vinegary bite)
- 1 teaspoon Fresh Lemon Juice (to brighten the fats)
- 1/4 teaspoon Smoked Paprika (adds a subtle depth)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Aromatics & Crunch
- 2 ribs Celery (very finely diced for texture)
- 2 tablespoons Red Onion (minced and soaked in cold water to mellow)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 tablespoon Fresh Dill (chopped, stems removed)
- 1 teaspoon Capers (drained and chopped for a salty pop)
The Wraps & Garnish
- 2 heads Butter Lettuce (also known as Bibb or Boston lettuce)
- 2 pieces Radishes (thinly sliced for garnish)
- 1/4 cup Microgreens (optional for a professional finish)
👨🍳 Instructions
-
1
Place the eggs in a single layer in a medium saucepan and cover with cold water by at least an inch.
-
2
Bring the water to a rolling boil over high heat. As soon as it reaches a boil, turn off the heat and cover the pan with a tight-fitting lid.
-
3
Let the eggs sit in the hot water for exactly 12 minutes for a firm, creamy yolk that isn't chalky or gray.
-
4
While the eggs cook, prepare an ice bath by filling a large bowl with cold water and the 2 cups of ice cubes.
-
5
Transfer the eggs to the ice bath using a slotted spoon. Let them chill completely for 10 minutes; this stops the cooking and makes them easier to peel.
-
6
Gently crack the eggshells and peel them under cool running water. Pat the peeled eggs dry with a paper towel.
-
7
Roughly chop the eggs into 1/2-inch pieces. I prefer a slightly chunky texture rather than a fine mash for a better mouthfeel.
-
8
In a large mixing bowl, whisk together the avocado oil mayonnaise, Dijon mustard, lemon juice, smoked paprika, salt, and pepper until smooth.
-
9
Fold in the chopped celery, minced red onion, chives, dill, and capers into the dressing.
-
10
Add the chopped eggs to the bowl and use a rubber spatula to gently fold everything together until the eggs are evenly coated.
-
11
Taste and adjust seasoning with more salt or lemon juice if necessary. For the best flavor, chill the mixture in the fridge for 30 minutes.
-
12
Prepare the lettuce by separating the leaves, washing them gently, and spinning them dry. You want sturdy, cup-shaped leaves.
-
13
Spoon a generous portion of the egg salad into the center of each lettuce leaf.
-
14
Garnish with thin radish slices, a sprinkle of extra chives, and microgreens for a beautiful, restaurant-quality presentation.
💡 Chef's Tips
For the easiest peeling, use eggs that are a week old rather than brand new. To prevent soggy wraps, ensure the lettuce is completely dry before filling. If you want more healthy fats, fold in half a diced avocado just before serving. Soaking the minced red onion in cold water for 5 minutes removes the 'bite' and prevents it from overpowering the eggs. Avoid over-mixing; you want distinct pieces of egg white and yolk for the best texture.
🍽️ Serving Suggestions
Pair with a chilled glass of sparkling water infused with cucumber and mint. Serve alongside a handful of keto-friendly flax crackers for extra crunch. A side of spicy pickled green beans adds a wonderful acidic contrast. For a complete brunch, serve with a small bowl of fresh raspberries and blackberries. Pairs beautifully with an iced herbal hibiscus tea.