Whole30 Classic Egg Salad Sandwich
Brighten up your Whole30 meal plan with this delicious and satisfying Whole30 Classic Egg Salad Sandwich recipe! Made with perfectly boiled eggs, creamy Whole30-compliant mayonnaise, tangy Dijon mustard, and a refreshing crunch from finely chopped celery and red onion, this egg salad is elevated by the addition of fresh dill and a splash of zesty lemon juice. Wrapped in crisp romaine lettuce leaves instead of bread, it’s a healthy, low-carb, and gluten-free option that doesn't skimp on flavor. Whether you're meal-prepping for the week or whipping up a quick lunch, this easy-to-make recipe is ready in just 25 minutes and packed with protein. Ideal for those sticking to Whole30 guidelines, paleo eaters, or anyone craving a lighter twist on a classic sandwich, it’s the perfect way to enjoy a timeless favorite—guilt-free!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 0.5 cup Whole30 compliant mayonnaise
- 1 tablespoon Dijon mustard (check for compliance)
- 1 piece celery stalk, finely chopped
- 0.5 piece small red onion, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 6 pieces large romaine lettuce leaves (for wrapping)
Instructions
Place the eggs in a medium saucepan and cover them with cold water by about 1 inch.
Bring the water to a rapid boil over medium-high heat, then cover the saucepan with a lid and remove it from the heat.
Let the eggs sit in the hot water for 9 to 12 minutes, depending on your desired level of doneness.
After the eggs have cooked, transfer them to a bowl of ice water to cool completely.
Once cooled, peel the eggs and chop them into small pieces.
In a medium bowl, combine the mayonnaise, Dijon mustard, celery, red onion, dill, lemon juice, salt, and black pepper.
Add the chopped eggs to the mayonnaise mixture and gently fold until everything is combined.
Lay out the romaine lettuce leaves flat on a clean surface.
Spoon a generous amount of the egg salad onto each lettuce leaf.
Wrap the lettuce around the egg salad and serve immediately.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.3 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 322 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
