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Keto Egg Salad Lettuce Wraps

Emily Carter
A creamy, zesty egg salad wrapped in crisp lettuce leaves for a satisfying, low-carb, plant-based lunch that’s anything but boring.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 220 kcal

Ingredients
  

  • 4 medium tofu "eggs" or equivalent pre-cooked vegan egg substitute
  • 2 tablespoons vegan mayo
  • 1 teaspoon mustard
  • ½ teaspoon turmeric
  • ½ teaspoon black salt kala namak for that “eggy” flavor
  • ¼ teaspoon pepper
  • 1 tablespoon chopped fresh dill or parsley
  • 1 tablespoon chopped chives or green onion
  • 6 large romaine or butter lettuce leaves

Instructions
 

  • Dice the vegan eggs and place them in a bowl. Yes, cube them like you mean business.
  • Add vegan mayo, mustard, turmeric, black salt, and pepper. Stir like you're stirring tea in drama.
  • Mix in fresh herbs—go wild if your fridge is feeling herby and fabulous.
  • Taste and adjust seasoning. More salt? More sass.
  • Spoon the salad into washed, dry lettuce leaves like you're building a tiny boat of joy.
  • Serve immediately, or chill it first if you need time to mentally prepare for compliments.

Notes

Nutritional Values (Per Serving):

  • Calories: 220
  • Total Fat: 18g
  • Saturated Fat: 2.5g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Protein: 10g

Vitamins & Minerals (Per Serving):

  • Vitamin A: 35%
  • Folate: 20%
  • Iron: 18%
  • Vitamin K: 42%
  • Magnesium: 10%